tortillas zito luks

Food processing

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Ingredients analysis

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  : OTOAHO 3a etapa за посно TOPTWAN CO MNKC OA 3PH ОД ЗРН, RveHrUNO-pxana ropTuba co neweHO M upHO ceme, CoCTojKn (nueHuYHO 6pawHO pxaHo OpauHo), BOna, cpenCTBO 38 3anpwysasesa snara muepon, pactureR pacumenwa MacT (hanAINa), nvenwven rnyrek, neHeHO ceme 0.6%, úpHO ceme 0.2%, opemKC nyKO3a, Con, cpenCTBa 3a HapacHyBalbe Apiya ochar, Harpanya bukapbona jabonkOsa KncenAHa, TMMOHCKA KICENWHA, cgabunu3aTop (KCAHTAH rYMa), KOH3EDBAHCK, kanyuyM nponnonar, KaniyM copbar, Moxe ja copp rpara og CIMAN Sa anepress COCTOJNA ce Mysa Ha CTygeHo M CYBO MECTO, npn ambneHTanHn ycnoBM, Aa cé uyBa noganeky og EKCTDEMHM TEMneparypH npomeHA M ANDEKTHA COMMEBA cema lo orsopaie, npoW38OROT NopuCTEbe (npen Kopincreibe), npoitaBopOT a ce sarpee on nere CipaHu, BO TaBie (OKony 15 cekyHgu), inu Bo MIkpoopanOsa neuka, 5 15 cexyn, Tortilla gruri-thekre m per nuajtjen e lageshtise (glicerol), vaj bimor (yaj palme, vaj repe), me raport të ndryshueshem, vaj bimor giysmë, i ngurte (palme), gluten gruri, fara lin, 0‚6961, fara te zeza, 0‚2 natriumi, emúlgator, nmono, dhe digliceride të acideve yndyrore, rrequllues aciditeti (acid malik), açid çitrik, stabilizyes ksantan gome, konservues proponat kalcium, sorbat k perberesit me shkronja te theksyara, Kushtet e ruajtjes (Te ruhet në vend te ftohte dhe të thate në kushte ambiențale), Të ruhet larg ndryshimeve ekstreme te temperatures dhe dhe te konsumohet ne afat prej 7 dite, Rekomandime, rreth përdorimit (Para perdorimit), produkti duhét te mehet nga te dy anet, ne tave, me Hero TEKWHA (HYTPVTHBHIK BPEAHOCTW Neto pesha), VLERAT USHOVESE 6o 100gmp P N 100g Ne 100gpodhim Su 100 Ipow3senewonyeeseso on Esponoa ana 3aKamo Yn "MaxegoNCKO-Kooscabpaa, op 4 1000 Co Penyonuka Cesepsa Maxe len 3892527000 Prodhuar dhe importuarngaBahkumieopanper Zhte R, Makedonsko-Kososka bngada 44 1000 Shkup Republika e Magedonise sevent lel 4389 252, 0000 POK Ma rpaese BnIa t Afati i perdorimit Shiko ne paketin lompsere ce co mac, Aidhuni me ne www, zitoluks, com, mk Mac hdye 1.8% 19 lamewgpana Karbohidute flaxysatbero coapxat 8 ropnena, Paketimi permban 8 tortilja, 609 9‚2

  1. OTOAHO 3a etapa за посно TOPTWAN CO MNKC OA 3PH ОД ЗРН -> sq:otoaho-3a-etapa-за-посно-toptwan-co-mnkc-oa-3ph-од-зрн - percent_min: 1.63934426229508 - percent_max: 95.6
  2. RveHrUNO-pxana ropTuba co neweHO M upHO ceme -> sq:rvehruno-pxana-roptuba-co-neweho-m-upho-ceme - percent_min: 0.6 - percent_max: 48.1
  3. CoCTojKn -> sq:coctojkn - percent_min: 0.6 - percent_max: 19.0373333333333
     1. nueHuYHO 6pawHO pxaHo OpauHo -> sq:nuehuyho-6pawho-pxaho-opauho - percent_min: 0.6 - percent_max: 19.0373333333333
  4. BOna -> sq:bona - percent_min: 0.6 - percent_max: 19.0373333333333
  5. cpenCTBO 38 3anpwysasesa snara muepon -> sq:cpenctbo-38-3anpwysasesa-snara-muepon - percent_min: 0.6 - percent_max: 19.0373333333333
  6. pactureR pacumenwa MacT -> sq:pacturer-pacumenwa-mact - percent_min: 0.6 - percent_max: 16.4333333333333
     1. hanAINa -> sq:hanaina - percent_min: 0.6 - percent_max: 16.4333333333333
  7. nvenwven rnyrek -> sq:nvenwven-rnyrek - percent_min: 0.6 - percent_max: 14.1714285714286
  8. neHeHO ceme -> sq:neheho-ceme - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
  9. úpHO ceme -> sq:úpho-ceme - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
  10. opemKC nyKO3a -> sq:opemkc-nyko3a - percent_min: 0 - percent_max: 0.2
  11. Con -> sq:con - percent_min: 0 - percent_max: 0.2
  12. cpenCTBa 3a HapacHyBalbe Apiya ochar -> sq:cpenctba-3a-hapachybalbe-apiya-ochar - percent_min: 0 - percent_max: 0.2
  13. Harpanya bukapbona jabonkOsa KncenAHa -> sq:harpanya-bukapbona-jabonkosa-kncenaha - percent_min: 0 - percent_max: 0.2
  14. TMMOHCKA KICENWHA -> sq:tmmohcka-kicenwha - percent_min: 0 - percent_max: 0.2
  15. cgabunu3aTop -> sq:cgabunu3atop - percent_min: 0 - percent_max: 0.2
      1. KCAHTAH rYMa -> sq:kcahtah-ryma - percent_min: 0 - percent_max: 0.2
  16. KOH3EDBAHCK -> sq:koh3edbahck - percent_min: 0 - percent_max: 0.2
  17. kanyuyM nponnonar -> sq:kanyuym-nponnonar - percent_min: 0 - percent_max: 0.2
  18. KaniyM copbar -> sq:kaniym-copbar - percent_min: 0 - percent_max: 0.2
  19. Moxe ja copp rpara og CIMAN Sa anepress COCTOJNA ce Mysa Ha CTygeHo M CYBO MECTO -> sq:moxe-ja-copp-rpara-og-ciman-sa-anepress-coctojna-ce-mysa-ha-ctygeho-m-cybo-mecto - percent_min: 0 - percent_max: 0.2
  20. npn ambneHTanHn ycnoBM -> sq:npn-ambnehtanhn-ycnobm - percent_min: 0 - percent_max: 0.2
  21. Aa cé uyBa noganeky og EKCTDEMHM TEMneparypH npomeHA M ANDEKTHA COMMEBA cema lo orsopaie -> sq:aa-cé-uyba-noganeky-og-ekctdemhm-temneparyph-npomeha-m-andektha-commeba-cema-lo-orsopaie - percent_min: 0 - percent_max: 0.2
  22. npoW38OROT NopuCTEbe -> sq:npow38orot-nopuctebe - percent_min: 0 - percent_max: 0.2
      1. npen Kopincreibe -> sq:npen-kopincreibe - percent_min: 0 - percent_max: 0.2
  23. npoitaBopOT a ce sarpee on nere CipaHu -> sq:npoitabopot-a-ce-sarpee-on-nere-cipahu - percent_min: 0 - percent_max: 0.2
  24. BO TaBie -> sq:bo-tabie - percent_min: 0 - percent_max: 0.2
      1. OKony 15 cekyHgu -> sq:okony-15-cekyhgu - percent_min: 0 - percent_max: 0.2
  25. inu Bo MIkpoopanOsa neuka -> sq:inu-bo-mikpoopanosa-neuka - percent_min: 0 - percent_max: 0.2
  26. 5 15 cexyn -> sq:5-15-cexyn - percent_min: 0 - percent_max: 0.2
  27. Tortilla gruri-thekre m per nuajtjen e lageshtise -> sq:tortilla-gruri-thekre-m-per-nuajtjen-e-lageshtise - percent_min: 0 - percent_max: 0.2
      1. glicerol -> sq:glicerol - percent_min: 0 - percent_max: 0.2
  28. vaj bimor -> sq:vaj-bimor - percent_min: 0 - percent_max: 0.2
      1. yaj palme -> sq:yaj-palme - percent_min: 0 - percent_max: 0.2
      2. vaj repe -> sq:vaj-repe - percent_min: 0 - percent_max: 0.2
  29. me raport të ndryshueshem -> sq:me-raport-të-ndryshueshem - percent_min: 0 - percent_max: 0.2
  30. vaj bimor giysmë -> sq:vaj-bimor-giysmë - percent_min: 0 - percent_max: 0.2
  31. i ngurte -> sq:i-ngurte - percent_min: 0 - percent_max: 0.2
      1. palme -> sq:palme - percent_min: 0 - percent_max: 0.2
  32. gluten gruri -> sq:gluten-gruri - percent_min: 0 - percent_max: 0.2
  33. fara lin -> sq:fara-lin - percent_min: 0 - percent_max: 0.2
  34. 0‚6961 -> sq:0-6961 - percent_min: 0 - percent_max: 0.2
  35. fara te zeza -> sq:fara-te-zeza - percent_min: 0 - percent_max: 0.2
  36. 0‚2 natriumi -> sq:0-2-natriumi - percent_min: 0 - percent_max: 0.2
  37. emúlgator -> sq:emúlgator - percent_min: 0 - percent_max: 0.2
  38. nmono -> sq:nmono - percent_min: 0 - percent_max: 0.2
  39. dhe digliceride të acideve yndyrore -> sq:dhe-digliceride-të-acideve-yndyrore - percent_min: 0 - percent_max: 0.2
  40. rrequllues aciditeti -> sq:rrequllues-aciditeti - percent_min: 0 - percent_max: 0.2
      1. acid malik -> sq:acid-malik - percent_min: 0 - percent_max: 0.2
  41. açid çitrik -> sq:açid-çitrik - percent_min: 0 - percent_max: 0.2
  42. stabilizyes ksantan gome -> sq:stabilizyes-ksantan-gome - percent_min: 0 - percent_max: 0.2
  43. konservues proponat kalcium -> sq:konservues-proponat-kalcium - percent_min: 0 - percent_max: 0.2
  44. sorbat k perberesit me shkronja te theksyara -> sq:sorbat-k-perberesit-me-shkronja-te-theksyara - percent_min: 0 - percent_max: 0.2
  45. Kushtet e ruajtjes -> sq:kushtet-e-ruajtjes - percent_min: 0 - percent_max: 0.2
      1. Te ruhet në vend te ftohte dhe të thate në kushte ambiențale -> sq:te-ruhet-në-vend-te-ftohte-dhe-të-thate-në-kushte-ambiențale - percent_min: 0 - percent_max: 0.2
  46. Të ruhet larg ndryshimeve ekstreme te temperatures dhe dhe te konsumohet ne afat prej 7 dite -> sq:të-ruhet-larg-ndryshimeve-ekstreme-te-temperatures-dhe-dhe-te-konsumohet-ne-afat-prej-7-dite - percent_min: 0 - percent_max: 0.2
  47. Rekomandime -> sq:rekomandime - percent_min: 0 - percent_max: 0.2
  48. rreth përdorimit -> sq:rreth-përdorimit - percent_min: 0 - percent_max: 0.2
      1. Para perdorimit -> sq:para-perdorimit - percent_min: 0 - percent_max: 0.2
  49. produkti duhét te mehet nga te dy anet -> sq:produkti-duhét-te-mehet-nga-te-dy-anet - percent_min: 0 - percent_max: 0.2
  50. ne tave -> sq:ne-tave - percent_min: 0 - percent_max: 0.2
  51. me Hero TEKWHA -> sq:me-hero-tekwha - percent_min: 0 - percent_max: 0.2
      1. HYTPVTHBHIK BPEAHOCTW Neto pesha -> sq:hytpvthbhik-bpeahoctw-neto-pesha - percent_min: 0 - percent_max: 0.2
  52. VLERAT USHOVESE 6o 100gmp P N 100g Ne 100gpodhim Su 100 Ipow3senewonyeeseso on Esponoa ana 3aKamo Yn "MaxegoNCKO-Kooscabpaa -> sq:vlerat-ushovese-6o-100gmp-p-n-100g-ne-100gpodhim-su-100-ipow3senewonyeeseso-on-esponoa-ana-3akamo-yn-maxegoncko-kooscabpaa - percent_min: 0 - percent_max: 0.2
  53. op 4 1000 Co Penyonuka Cesepsa Maxe len 3892527000 Prodhuar dhe importuarngaBahkumieopanper Zhte R -> sq:op-4-1000-co-penyonuka-cesepsa-maxe-len-3892527000-prodhuar-dhe-importuarngabahkumieopanper-zhte-r - percent_min: 0 - percent_max: 0.2
  54. Makedonsko-Kososka bngada 44 1000 Shkup Republika e Magedonise sevent lel 4389 252 -> sq:makedonsko-kososka-bngada-44-1000-shkup-republika-e-magedonise-sevent-lel-4389-252 - percent_min: 0 - percent_max: 0.2
  55. 0000 POK Ma rpaese BnIa t Afati i perdorimit Shiko ne paketin lompsere ce co mac -> sq:0000-pok-ma-rpaese-bnia-t-afati-i-perdorimit-shiko-ne-paketin-lompsere-ce-co-mac - percent_min: 0 - percent_max: 0.2
  56. Aidhuni me ne www -> sq:aidhuni-me-ne-www - percent_min: 0 - percent_max: 0.2
  57. zitoluks -> sq:zitoluks - percent_min: 0 - percent_max: 0.2
  58. com -> sq:com - percent_min: 0 - percent_max: 0.2
  59. mk Mac hdye 1.8% 19 lamewgpana Karbohidute flaxysatbero coapxat 8 ropnena -> sq:mk-mac-hdye-1-8-19-lamewgpana-karbohidute-flaxysatbero-coapxat-8-ropnena - percent_min: 0 - percent_max: 0.2
  60. Paketimi permban 8 tortilja -> sq:paketimi-permban-8-tortilja - percent_min: 0 - percent_max: 0.2
  61. 609 9‚2 -> sq:609-9-2 - percent_min: 0 - percent_max: 0.2

Nutrition

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml
  Fat	?
  Saturated fat	?
  Carbohydrates	?
  Sugars	?
  Fiber	?
  Proteins	?
  Salt	?
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

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Transportation

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  Origins of ingredients

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