Confectioneries Low in Hexanoic acid (81st - 100th) (per 100 g edible portion)

• Custard cream puff
  
  7 mg
• Doughnut (cake type)
  
  7 mg
• Danish pastry
  
  8 mg
• Waffle (jam)
  
  14 mg
• Custard cream bun
  
  17 mg
• Waffle (custard cream)
  
  19 mg
• Cornet with chocolate cream
  
  27 mg
• Biscuit (hard)
  
  30 mg
• Hot cake
  
  33 mg
• Chocolate biscuit
  
  33 mg
• Custard pudding
  
  39 mg
• Milk chocolate
  
  48 mg
• White chocolate
  
  52 mg
• Jelly (milk)
  
  60 mg
• Caramel
  
  65 mg
• Short cake
  
  110 mg
• Bavarian cream
  
  110 mg
• Butterscotch
  
  130 mg
• Biscuit (soft)
  
  150 mg
• Butter cake
  
  460 mg