Wheat flour
This baking mix contains a small amount of wheat flour to achieve an ideal consistency.
Erythritol
The natural polyol erythritol is derived from GM-free corn starch. It contains no artificial colours, additives, or preservatives and is naturally gluten-free. It contains no carbs or calories and is non-glycemic.
Fat reduced sesame flour
Finely-ground sesame seeds where 80% of the oil is removed by cold-pressing.
Cocoa
Fat-reduced cocoa powder gives the cake its chocolate flavour and colour. Contains 10-12% fat.
Modified potato starch
Starch from potatoes makes the cake moist and keeps it soft.
Resistant corn starch
Known as FiberFin, a natural, high-fiber gluten-free flour made from high-amylose corn. Resistant starch has a beneficial effect on digestion, bacterial flora, and the immune system.
Fibre from chicory root and potato
Plant fibres are used to provide the proper consistency and to increase the fibre content.
Raising agents
Bicarbonate and disodium phosphate are the ingredients of regular baking powder.
Wheat gluten
Added to improve the baking properties of the cake.
Salt
Ordinary table salt.
Emulsifier
Mono and diglycerides of fatty acids. Used to bind water and fat and to give the cake a nice crust and firm consistency. The fat is only from vegetable sources.
Aroma
Vanilla
Acidity regulator
Citric acid. Acts as an acidity regulator, and also controls the raising of the cake.
Xanthan gum
Acts as a thickener, making the cake firmer.
Sucralose
Sucralose is a sweetener, about 600 times sweeter than sugar, and it’s used in a very small amount to enhance the sweet taste of Sukrin.