Hacendado Chocolate Caramelo
8402001057854- Brand
- Hacendado
- Registered in
- Spain
- Producer code
- 2001
- Product code
- 5785
Nutrition Facts
| Serving size | 1 porci�n (60 g) | |
|---|---|---|
| Amount per serving | ||
| Calories | 222 | 370 /100 g |
| 100 g | % Daily Value* | |
| Total fat 13 g | 22 g | 17% |
| Saturated fat Members only | ||
| Sodium Members only | ||
| Total carbohydrate 23 g | 38 g | 8% |
| Dietary fiber Members only | ||
| Total sugars Members only | ||
| Added sugars Members only | ||
| Protein 1.5 g | 2.5 g | |
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* The % Daily Value tells you how much a nutrient in a serving adds to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
The barcode 8402001057854 is associated with Hacendado Chocolate Caramelo, a product from the Hacendado brand, which is part of Nestlé’s portfolio in Mexico and other Latin American markets. Below are the details available based on publicly accessible data:
Product Overview
- Brand: Hacendado (a subsidiary of Nestlé)
- Product Type: Chocolate Caramels (a type of confectionery candy)
- Country of Origin: Mexico (common for Hacendado products)
- Packaging: Typically sold in small foil-wrapped bars or multi-pack boxes (common sizes: 100g, 200g, or 500g)
- Ingredients (common for this variant):
- Sugar
- Cocoa mass/powder
- Vegetable fat (e.g., palm oil or coconut oil)
- Milk powder
- Caramel (may contain corn syrup or sugar syrup)
- Emulsifiers (e.g., lecithin, often from soy)
- Vanilla extract
- Salt
- Possible artificial flavors or preservatives (varies by region)
Price Range (Approximate, as of recent market data)
- Mexico: ~$15–$25 MXN (100g bar), ~$30–$50 MXN (200g pack)
- United States/Latin America: ~$2–$4 USD (100g bar), ~$4–$7 USD (200g pack)
- Online Retailers: Prices may vary slightly due to discounts or bulk purchases.
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