BranO Asli Makhan Malai Milk Bread
Nutrition Facts

BranO Asli Makhan Malai Milk Bread

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BranO Asli Makhan Malai Milk Bread

Dairy & Breakfast, Bread & Pav, Milk & White Breads

BranO
360 g

Nutritional Information (per 100g)

• Protein Per 100 g (g): 7.9
• Energy Per 100 g (kcal): 253
• Total Carbohydrates Per 100 g (g): 52.15
• Total Sugar Per 100 g (g): 3.4

It is high in fibre and other nutrients. It is soft and fluffy. It is suitable and safe for everyday use. It is free from any kind of preservatives.

Highlights

• Description: Bran-o asli makhan bread is made with significant amounts of flour, butter, and milk. it is a perfect blend of softness and nutrition. The bread is soft and fluffy that has a creamy-white interior. it is the most common type of bread used to make sandwich.
• Key Features: It is high in fibre and other nutrients. It is soft and fluffy. It is suitable and safe for everyday use. It is free from any kind of preservatives.
• Ingredients: Refined Wheat (Flour) Maida, Water, Sugar Yeast, lodized Salt, Soya Flour, Preservatives [282,341(I) Gluten, Edible Vegetable Oil (Palm), Emulsifiers [471, 481(i), 472(d)], Acidity Regulator (260) Improver (1100) & Antioxidants (300).
• Nutrition Information: Average Nutritional Value As Per 100g, Carbohydrates - 52.15g, Sugar - 3.4g, Proteins - 7.9g, Energy - 253kcal.
• Unit: 360 g
• Type: Milk Bread
• Diet Preference: High Fiber
• FSSAI License: 10020051003322

General Information

• Shelf Life: 6 days
• Unit: 360 g
• Manufacturer's Name and Address: Gomti Healthy Nutrients Pvt. Ltd., Plot C-31 Amausi Industrial Area, Nadarganj, Lucknow - 226008 (U.P.).
• Marketer’s Name and Address: Gomti Healthy Nutrients Pvt. Ltd. Works: Plot C31 Amausi Industrial Area Nadarganj Lucknow Uttar Pradesh 226008.
• Country of Origin: India
• Disclaimer: Every effort is made to maintain accuracy of all information. however, actual product packaging and materials may contain more and/or different information. it is recommended not to solely rely on the information presented.

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