73% Dough: [WHEAT flour, margarine [vegetable fats and oils (palm oil, cottonseed oil, and sunflower oil in varying proportions), water, emulsifiers: mono- and diglycerides of fatty acids and polyglycerides of fatty acids, cooking salt, acidifier: citric acid, flavoring, coloring: beta-carotene], water, 4.5%* whole pasteurized eggs from free-range hens, yeast, 3%* butter, 2%* whole pasteurized milk, table salt, baking powder (raising agents: sodium bicarbonate and sodium dihydrogen pyrophosphate). *Percentages refer to the dough].
27% Filling: (52%** MYZITHRA CHEESE, water, WHEAT semolina, 7%** PDO FETA cheese, table salt, 0.5%** powdered EGG white from free-range hens, white pepper. **Percentages refer to the filling).
May contain traces of SOY, SESAME, MUSTARD, and LUPIN.
Allergenic ingredients and traces of allergens are indicated in CAPITAL letters.

Once defrosted, it cannot be refrozen.

Refrigerated: 24 hours.
Freeze at:
-6°C for 1 week,
-12°C for 1 month,
-18°C until expiry date.

Produced and packaged by MICHAEL ARABATZIS S.A. FOOD, 1st Odos, P.O.T. 24, Industrial Area of Thessaloniki, Greece, P.O.Box 57022, tel: +30 2310 723440.

Preheat your oven to 180°C.
Without defrosting, place the Kuru Cheesecakes on a baking tray lined with parchment paper or greased with a little oil.
Optionally, brush them with a little beaten egg.
Cook on the low setting of your oven at 180°C for about 20 minutes.
Adjust the baking time and temperature depending on your oven. This product cannot be microwaved.

Suggested Portion	120 grams
Energy (per 100g)	1343 kj
Energy (per 100g)	322 kcal
Fat (per 100g)	19 g
Saturated Fat (per 100g)	10.5 g
Carbohydrates (per 100g)	28.8 g
Sugars (per 100g)	2.9 g
Protein (per 100g)	8 g
Salt (per 100g)	1.39 g
Dietary Fiber (per 100g)	1.8 g