Bánh Crepe Ngàn Lớp Vị Xoài, Đông Lạnh

Ingredients: 

Crepes: Water, egg, wheat flour, milk powder, sugar, oxidized hydroxypropyl starch, hydroxypropyl distarch phosphate, anhydrous milk fat, sodium acetate (anhydrous), salt, glucono-delta-lactone, sodium metaphosphate, citric acid, sodium tripolyphosphate, and sodium pyrophosphate.

Stuffing: Non-dairy cream [water, fully hydrogenated palm kernel oil, sweetener (D-sorbitol), sugar, emulsifier (polysorbate 60, sodium stearoyl lactylate, polyglycerol esters of fatty acids), flavor, quality improvement agent (hydroxypropyl methylcellulose, sodium hexametaphosphate, sodium bicarbonate, xanthan gum), sodium caseinate, salt, B-carotene (sunflower oil, B-carotene)], cream (cream, milk, carrageenan, mono and diglycerides, polyoxyethylene (20) sorbitan monooleate, lactylated and fatty acid esters of glycerol), milk, egg, butter (pasteurized milk, lactic acid, starter distillate), water, sugar, and corn starch.

Jelly: Water, mango juice, sugar, anhydrous milk fat, milk powder, acetylated distarch adipate, carrageenan, calcium lactate, locust bean gum, citric acid, potassium citrate, mono and diglycerides, B-carotene (water, fructose, sunflower oil, starch sodium octenyl succinate, B-carotene, tocopherols concentrate, mixed (antioxidants) ), mango flavor, passion fruit flavor, konjac powder, and sucralose (sweetener).

Allergens: Milk, egg, and wheat. This product may also contain traces of nuts.

Storage conditions: Keep frozen 0 degrees F(-18 degrees C) for 12 months.

Dessert awaits you in the freezer. A layered crepe cake with a sweet and tangy mango layer in the middle. Thaw a slice and serve. Or wait to indulge another day.