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Ingredients and Allergens
- Yes
- Sí
- TASTY AND SWEET - Mini cake alfajor filled with the sweetest dulce de leche with Milk chocolate coating.
- THE CLASSIC JORGITO BUT SMALLER SIZE. Pack contains 6 Bite-size version of traditional Jorgito alfajores.
- LARGE AMOUNT OF DULCE DE LECHE! Perfect for dulce de leche lovers
- Alfajores Jorgito - since 1690, made in Argentina.
What is an Alfajor?
Alfajores are sweet snacks made by stacking two or sometimes more round cookies with different sweet fillings between them. The filling is usually dulce de leche, although there are a lot of variations. They can be covered with powder sugar (the traditional ones), glazed sugar (Santafesinos or "de nieve"), grated coconut or chocolate. Argentina is today the world's largest consumer of alfajores, both in total numbers and in per capita calculations, being the most common snack for schoolchildren and adults.
Ingredients: Dulce de leche [whole milk, sugar, glucose, preservative (INS 202), acidity regulator (INS 500ii), flavoring], enriched wheat flour Law N° 25.630*, pastry coating, sugar, refined bovine fat, honey, cocoa powder, whole milk powder, salt, chemical leavening agents (INS 503ii, 500ii), emulsifier (INS 471), flavorings. CONTAINS WHEAT, MILK, SOY DERIVATIVES. MAY CONTAIN EGG, PEANUTS, ALMONDS. *According to Law N° 25.630, the flour is fortified with: Iron: 30 mg/kg; Folic Acid: 2.2 mg/kg; Thiamine (B1): 6.3 mg/kg; Niacin: 13 mg/kg. Fat content: 14%.
| NUTRITIONAL INFORMATION Serving Size: 51.7 g (2 alfajores). Servings per container = 3 |
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|---|---|---|---|---|
| Amount per serving | % VD* | |||
| Energy value | 203 kcal = 853 kJ | 10 |
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| Carbohydrates |
31 g | 10 |
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| Total sugars |
19 g |
- | ||
| Added sugars |
17 g |
- | ||
| Proteins | 3 g |
4 |
||
| Total fat |
7.1 g | 13 |
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| Saturated fats |
4 g | 18 |
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| Trans fats |
0.2 g |
- | ||
| Dietary fiber |
0.8 g | 3 | ||
| Sodium |
59 mg | 2 |
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| % Daily Values based on a diet of 2000 kcal or 8400 kJ. Your daily values may be higher or lower depending on your energy needs. | ||||
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