Brand
Joselin
Ingredients:
Butter: 25.1%, Sugar: 24.4%, Eggs: 20.9%, Wheat flour: 27.8%, Glucose: 0.4%, Honey: 0.1%, Booster (E-500-II, E-450-i): 0.9% and Preservative (E-200): 0.2%.
The raw materials used do not consist of genetically modified organisms (GMO-free declaration).
Allergens:
Contains wheat flour, egg.
Contains wheat flour, egg
Product information
Name of food business operator: Sobaos y quesadas S.L.
Name of foodstuff: Sobao Pasiego I.G.P.
Address of operator/importer: La LLera 2, Selaya, 39696, Cantabria
Name of importer: Sobaos y quesadas S.L.
Name of importer: Sobaos y quesadas S.L.
Sobaos y quesadas S.L.
Name of importer: Sobaos y quesadas S.L
Measures
Net weight: 600 g.
Sizes
Net weight: 600 g
Nutritional information per 100 g:
Energy value-(kcal/100 g): 447
Energy value-(kjul/100 g): 1865
Proteins: 5,39
Carbohydrates: 47,03
Total sugars: 27,93
Fat : 25,82
Monounsaturated fat: 8,58
Saturated fat: 13,39
Polyunsaturated fat: 3,85
Unsaturated dietary fibre: 2,31
Salt: 0,59
Conservation and shelf life:
This product has a shelf life of 60 days from manufacture. It is not necessary to keep it refrigerated. Keep it in a cool place and do not expose to high temperatures sun and light. Once opened, consume preferably within 15 days.
It is not necessary to keep it refrigerated
More information
The production area of the Sobaos covered by the Protected Geographical Indication (PGI) "Sobao Pasiego", is located in the so-called region of Pas, which covers the geographical area bounded by the rivers Pas and Pisueña and the area of influence of these rivers, an area that is located approximately in the central part of Cantabria.
The Joselito Sobaos are produced in the region of Pas, which covers the geographical area bounded by the rivers Pas and Pisueña and the area of influence of these rivers, an area that is located approximately in the central part of Cantabria
Joselín products are produced on a daily basis which guarantees their freshness and quality at all times.
The process begins with the production of the product
The process begins with the selection of the best raw materials on the market, passing through an exhaustive control of the recipe, and a slow and extremely careful elaboration. Finally, they pay great attention to the packaging and presentation of their products.
They pay a lot of attention to the packaging and presentation of their products
The sobaos and quedas Joselin have a low percentage of saturated fats. On the other hand, they have a notable percentage of unsaturated fats, which are those that provide the most benefits to the body
