Ekmek Kataifi Pastry

Nutrition Facts

Serving Size 1 EACH
Calories 405
Calories from Fat 32
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 15g
23%
Sat. Fat 9g
- - -%
Trans Fat 0g
Cholesterol 15mg
- - -%
Sodium 132mg
6%
Tot. Carb. 65g
20%
Dietary Fiber 8g
24%
Sugars 45g
   Includes 32g Added Sugars
0%
Protein 3g
Vitamin D - 0mcg - 0%
Calcium - 48mg - 5%
Iron - 0mg - 0%
Potassium - 0mg - 0%
INGREDIENTS: EKMEK KATAIFI (water, vegetable cream [water, totally hydrogenated vegetable fat (palm kernel), sugar, stabilizer: sorbitol hydroxypropylcellulose, milk proteins, emulsifiers: diacetyltartaric acid esters ofmono-and di-glycerides of fatty acids, soy lecithin, lactic acid esters of mono and diglycerides of fatty acids, salt, artificial flavors, color: beta-carotene], cold cream patisserie [sugar, modified potato starch (acetylated distarch phosphate), skimmed milk powder, corn starch solids, vegetable fats (coconut oil, palm oil), milk proteins, dextrose, emulsifiers: acetic acid esters or mono- and di-glycerides of fatty acids], 9% mixture for tsoureki [wheat flour, sugar, vegetable oil (palm oil), whole egg powder, full fat milk powder, mahaleb mill, emulsifiers(mono- and di-glycerides of fatty acids, sodium stearoyl-2-lactylate), salt, spices, artificial flavours, flour treatment: ascorbic acid, enzymes], sugar, glucose syrup (sulphur dioxide), 4% Kataifi pastry dough (wheat flour, water, salt, corn starch, corn oil, preservatives: potassium sorbate, calcium propionate), milk cream (milk cream, emulsifier: lactic acid esters of mono- and diglycerides of fatty acids, stabiliser: carrageenan), invert sugar (fructose, dextrose, sucrose, water), 3% almond, yeast, lemon margarine [vegetable oils and fats (palm, coconut, rapessed in varying proportions), water, emulsifiers: polyglycerol esters of fatty acids, mono- and di-glycerides of fatty acids, lecithins, salt, acid: citric acid, artificial flavour, color: carotenes], 0.01% masticha flavor (mastichia essential oil) )
ALLERGENS: Milk, Eggs, Tree Nuts, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.