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Guinness 620 ml
Rp.53,500Guinness is made of water, malt, barley, hops and yeast. Barley is baked to give Guinness a look of dark color and distinctive aroma. When you look closely, the Guinness look looks dark ruby, not black. Guinness thick beer is created by mixing beer with nitrogen in the pouring process.
Minimum order 1 crate (12 bottles)
Natur Yoghurt
Rp.54,000Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
100% natural with no colorants, flavoring, preservatives, or thickeners.1. Natur Yogurt Premium (5.8% fat. No stabilizers or chemicals added)
2. Natur Yogurt Business (4.2% fat. Contains gelatin)
3. Natur Yogurt Ekonomi (4.2% fat. Contains sugar, gelatin, similar to “biokul”)Please order 2 days in advance
Fruit Yoghurt Premium
Rp.54,000Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
100% natural with no colorants, flavoring, preservatives, or thickeners.Please order 2 days in advance
Chickpeas/ Dry Garbanzo Bean
Rp.56,500Chickpeas are larger round light-colored beans, also called Kabuli Chana, a staple of the protein diet with high nutritional value, often used in India and the Middle East.
Delicious for appetizer, soups, salads, casseroles, pate’s & curry, or to make Middle Eastern hummus and falafel. Roast the Chickpea to make a fantastic and healthy snack.Weight: 1kg.
Saurerrahm (Sour cream 10% fat)
Rp.57,000Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.
