Aknaz Yarım Yağlı Dilimli Tost Peyniri
8695077169099- Brand
- Aknaz
- Registered in
- Turkey
- Producer code
- 5077
- Product code
- 16909
Nutrition Facts
| Amount per 100 g | ||
| Calories | 268 | |
|---|---|---|
| % Daily Value* | ||
| Total fat 18 g | 23% | |
| Saturated fat Members only | ||
| Sodium Members only | ||
| Total carbohydrate 0.5 g | 0% | |
| Total sugars Members only | ||
| Protein 26 g | ||
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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.
Barcode: 8695077169099 Product Name: Aknaz Yarım Yağlı Dilimli Tost Peyniri (Turkish for "Aknaz Semi-Fat Sliced Toast Cheese")
Product Overview
This barcode corresponds to a sliced, semi-fat (yarım yağlı) cheese marketed as a "toast cheese" (dilimli tost peyniri), likely intended for sandwiches, toast, or snacking. The brand, Aknaz, is a well-known Turkish dairy producer, and this product is commonly found in Turkish supermarkets, convenience stores, and online platforms.
Key Details
-
Product Type:
- Cheese: Semi-fat (typically 18–20% fat content), sliced for convenience.
- Purpose: Designed for toasting (hence "toast cheese"), though it can also be eaten cold or used in sandwiches.
- Texture: Likely soft or semi-soft (common for Turkish "toast cheeses"), with a mild, slightly tangy flavor.
-
Packaging:
- Usually sold in plastic-wrapped slices (pre-cut for easy use).
- May include a shelf-life indicator (e.g., "Tüketilmesi Önerilen Tarih" – "Recommended Consumption Date").
-
Allergens & Ingredients (Typical for This Product):
- Main Ingredients: Milk, milk fat, salt, enzymes (for ripening), possibly stabilizers/preservatives (e.g., sodium phosphate, carrageenan).
- Allergens: Contains milk (primary allergen). Check packaging for traces of nuts, soy, or other allergens if sensitive.
- Additives: Some varieties may include artificial colors or flavors, but Aknaz’s standard products usually avoid these.
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