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By
Ghirardelli
Product Details
Ghirardelli, Cl Assic White Chips, Case of 12 X 11 Oz
Out of stock
Regular price
$92.62
Sale priceM.R.P $111.14
Buy at $87.99 Extra 5% off
Save 5%, Use Coupon Code at Checkout "SAVE5"
Product Description
Ghirardelli Classic White Chips Start With The Highest-Quality Ingredients, Including Whole Milk Powder And Vanilla, To Create A Creamy Signature Sweetness In These Velvety Smooth White Baking Chips.
Product Benefits
Ingredients
Suggestions
Special Note
Warnings
store in cool and dry place.
Disclaimer
Herbspro.com offers nationally branded products that are produced according to manufacturing standards set by regulators at everyday low prices. Do not use unproven, unbranded products, which can pose serious risks to your health.
Ghirardelli Classic White Chips Start With The Highest-Quality Ingredients, Including Whole Milk Powder And Vanilla, To Create A Creamy Signature Sweetness In These Velvety Smooth White Baking Chips.
Product Benefits
Ingredients
|
Supplement FactsServing Size: 15.0 G.
|
||
| Amount Per Serving | % Daily Value | |
| Calories | 80 | |
| Total Fat | 4g | 5% |
| Saturated Fat | 3.5g | 18% |
| Trans Fat | 0g | |
| Cholesterol | 5mg | 2% |
| Sodium | 20mg | 0% |
| Total Carbohydrate | 9g | 3% |
| Dietary Fiber | 0g | 0% |
| Sugars | 9g | |
| Added Sugars | 7g | 14% |
| Protein | 1g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 50mg | 4% |
| Iron | 0mg | 0% |
| Potassium | 70mg | 0% |
| *The % Daily Value (DV) tells how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Other Ingredients: Sugar, Palm Kernel Oil, Whole Milk Powder, Nonfat Dry Milk, Palm Oil, Soy Lecithin, Vanilla Extract. | ||
Suggestions
Special Note
Warnings
store in cool and dry place.
Disclaimer
Herbspro.com offers nationally branded products that are produced according to manufacturing standards set by regulators at everyday low prices. Do not use unproven, unbranded products, which can pose serious risks to your health.
