Table of contents:
Topping Ponti Glassa Gasrtonomica balsamic
Calories, kcal: 189 Proteins, g: 0.2 Fats, g: 0.0 Carbohydrates, g: 44.1
Balsamic topping Glassa Gastronomica of the Italian trade mark "Ponti" has the aroma of boiled grape must and has a delicate sweet and sour taste and caramel color. The product is packaged in a plastic bottle with a screw cap. The shelf life, subject to the recommendations indicated on the label, is 2 years.
Calorie content of Ponti Glassa Gasrtonomica balsamic topping
The calorie content of Ponti Glassa Gastronomica balsamic topping is 189 kcal per 100 grams of product.
Composition of balsamic topping Ponti Glassa Gasrtonomica
The product contains boiled grape must, Modena balsamic vinegar 38% ("Aceto Balsamico di Modena IGP") (wine vinegar, concentrated grape must, boiled grape must, E150d dye, E220 antioxidant), wine vinegar, modified corn starch, thickener E415. The manufacturer's label indicates the presence of sugar and salt per 100 grams: 43 grams and 0.05 grams, respectively.
The benefits and harms of topping Ponti Glassa Gasrtonomica
The presence of additives in modern food production is not uncommon. With their help, products acquire the necessary consistency, which they retain for a long period of storage (calorizator). The additives in topping are not harmful to the body, but sulfur dioxide can cause flatulence and bloating. Due to its high sugar content, the product should not be included in the diet of diabetics.
Balsamic topping Ponti Glassa Gasrtonomica in cooking
Topping is often confused with balsamic vinegar, considering that it is intended for dressing salad dishes. However, in reality, it is used to decorate the dish before serving.
Topping is a sweet syrup that brings a certain flavor of variety to the taste of confectionery, ice cream, milkshakes and other dishes (calorizer). Ponti balsamic topping will be especially appreciated by fans of Italian cuisine, caprese salad and traditional cheese snacks. Topping will add a light grape sweet and sour note to the second courses of meat and fish.