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Kimball cheesy alfredo sauce 350g

Kimball cheesy alfredo sauce 350g
Each

Kimball cheesy alfredo sauce 350g

Each

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Kimball cheesy alfredo sauce 350g
each

Kimball cheesy alfredo sauce 350g

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Overview

This alfredo pasta sauce is filled with creamy, cheesy goodness that makes for a delicious, comforting pasta dish.

Details

Kimball is one of Malaysia's leading sauce brands. Its diverse range of classic and creative sauces - from ketchup to oyster sauce - have been bringing a host of flavours to Malaysian dishes since the 1970s.

Preparation Guidelines

Ready to use

Ingredients

Water, mushroom, thickener (E1442), whey solids, fat solids [palm oil, glucose syrup, milk protein, pentasodium triphosphate (E451(i)), silicon dioxide (E551)], wheat flour, maltodextrin, sugar, artificial flavours, cream, salt, yeast extract, citrus flour, flavour enhancer (E621), black pepper, cheese powder [cheese, stabiliser (E1412)], parsley, acidity regulator (E270).

Allergies

Contains: wheat and milk.

Country of Origin

Malaysia

Storage

Store in a cool, dry place. Once opened, keep refrigerated

Brand

Kimball

Details

Kimball is one of Malaysia's leading sauce brands. Its diverse range of classic and creative sauces - from ketchup to oyster sauce - have been bringing a host of flavours to Malaysian dishes since the 1970s.
Ready to use
Water, mushroom, thickener (E1442), whey solids, fat solids [palm oil, glucose syrup, milk protein, pentasodium triphosphate (E451(i)), silicon dioxide (E551)], wheat flour, maltodextrin, sugar, artificial flavours, cream, salt, yeast extract, citrus flour, flavour enhancer (E621), black pepper, cheese powder [cheese, stabiliser (E1412)], parsley, acidity regulator (E270).
Contains: wheat and milk.
Malaysia
Store in a cool, dry place. Once opened, keep refrigerated
Kimball

Nutrition Facts

Typical value per 100g


Amount Per Serving
Calories 135


% Daily Value


Total Fat 7.6g


Total Carbohydrates 16.5g


Dietary Fiber 1.7g


Protein 1.2g

Percent Daily Values are based on a 2,000 calorie diet.

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