EBM Peanut Pik Biscuits 142gm (BBE: 12.2026)
EBM Peanut Pik Biscuits 142gm contains delicious crunchy biscuits made with real peanut grits, offering a rich nutty flavour and a crisp, satisfying texture. Baked with quality ingredients, these biscuits are perfect for tea-time, snacking, or enjoying as a wholesome treat any time of the day.
Specifications
Product: EBM – Peanut Pik Biscuits
Net Weight: 142 g
Category: Biscuits & Cookies
Ingredients
Wheat Flour, Palm Oil, Sugar, Peanut Grits, Invert Syrup, Egg Powder, Whey Powder (Milk), Salt, Malt, Emulsifier (Soy Lecithin), Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), and Flavouring.
(Refer to packaging for the complete ingredient list and allergen information.)
Nutritional Information (Approx. per 100 g)
Energy: ~504 kcal
Total Fat: ~24 g
Saturated Fat: ~10 g
Carbohydrates: ~68 g
Sugars: ~20 g
Protein: ~5 g
Dietary Fiber: ~2 g
Salt: ~0.36 g
Product Highlights
Crunchy biscuits with real peanut grits
Rich nutty flavour and crisp texture
Perfect for tea-time and everyday snacking
Made with quality baking ingredients
Ideal for sharing with family and friends
Convenient 142 g pack
Flavor & Aroma
Flavor Profile: Rich roasted peanut flavour with a lightly sweet, buttery biscuit taste.
Aroma: Freshly baked biscuit aroma with warm roasted peanut notes.
Usage Suggestions
Enjoy with tea, coffee, or milk
Serve as a tea-time or coffee break snack
Pack in lunchboxes for a tasty treat
Share with family and friends
Enjoy straight from the pack anytime
Storage Instructions
Store in a cool, dry place
Keep the pack tightly sealed after opening
Protect from moisture and direct sunlight
Store in an airtight container for extended freshness
Allergen Information
Contains wheat (gluten), peanuts, milk, egg, soy, and barley (malt). May contain tree nuts and other allergens. Always refer to the packaging for complete allergen information.
Made in
Produced under the EBM brand and manufactured according to applicable food safety and quality standards. Country of origin: Pakistan.
