The strawberry is cooked with glucose-fructose syrup until it reaches a Brix degree of 73-75, and a characteristic texture, flavor and appearance.

GLUTEN FREE

-Energy value/ 1413 KJ / 333 Kcal

Fats/ <0.3 g Of which saturated fatty acids/ 0.04 g

Carbohydrates/ 79 g Of which sugars/ 42 g

Dietary fiber/ 6.5 g

Proteins/ 0.6 g

Salt/ <0.1g