EXTRUDED MALT BALL CENTRES FOR INCLUSION IN CONFECTIONERY PRODUCTS, INGREDIENTS : GLUCOSE SYRUP 46%, SUGAR 10%, MALTED MILK POWDER 14%, GLYCEROL MONOSTEARATE, COCONUT OIL, WHEY POWDER 18%, MALT EXTRACT 6%, ARTIFICIAL MALT FLAVOUR.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE TEXT TO CN CODES 1901, 190190 AND 19019099.