Home ▸ Our Assortments ▸ Pastry ▸ Market cakes (Sprits)

Market cakes (Sprits)

Rb. Sprits: WHEAT flour, butter (MILK), sugar, salt, glucose, fructose, raising agent: sodium carbonates (E500), flavourings, acidity regulator: potassium hydroxide (E525), colour: annatto norbixin (E160b(ii)), maltodextrin, anti-caking agent: sodium hexacyanoferrate ( II) (E535), water. Duosprits: WHEAT flour, sugar, partially hydrogenated palm oil, rapeseed oil, coconut oil, low-fat cocoa powder, salt, WHEAT starch, whey powder (MILK), MILK powder, flavourings, colours: carotenes (E160a); annatto norbixin (E160b(ii)), preservative: potassium sorbate (E202), food acid: citric acid (E330), emulsifier: mono- and diglycerides of fatty acids (E471), free-range egg powder, fructose, glucose, raising agent: sodium carbonates (E500), acidity regulators: potassium carbonates (E501); potassium hydroxide (E525), maltodextrin, anti-caking agent: sodium hexacyanoferrate (II) (E535), water. Peanut cakes: WHEAT flour, margarine (vegetable fats and oils (palm, coconut and rapeseed); water, salt, emulsifier (E322, E471), acidity regulator (E270, E330), color (E160)), 20% PEANUTS, sugar, glucose fructose syrup, free-range CHICKEN PROTEIN powder, salt, free-range CHICKEN WHOLE EGG, raising agents (E500, E503), starch, emulsifier (E322), cinnamon, MILK. Rb. Pretzels: WHEAT flour, 27% butter (MILK), sugar, yeast, salt.

Kan sporen van sesamzaad bevatten.

Nutritional values per 100 g
Energy 1911 kJ / 456 kCal
Fats 25,6 g
- of which saturated 10,1 g
Carbohydrates 49,3 g
- of which sugars22,1 g
Fibre 1,3 g
Protein 6,6 g
Salt 0,42 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 2160 gram

Article number: 356714

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.