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Ralph's baguette

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Barcode:
0011110051066(EAN / EAN-13) 011110051066 (UPC / UPC-A)

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score unknown

    Missing category and nutrition facts
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Energy, Fat, Saturated fat, Sugars, Sodium, Proteins

    Could you add the information needed to compute the Nutri-Score?
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    20 ingredients

    contain: wheat, may contain: milk, soy, egg, tree nuts, ingredients: enriched flour (wheat flour, niacin reduced iron, ascorbic acid added as a dough conditioner, thiamine mononitrate, riboflavin, enzyme, folic acid), water, sugar, salt, cultured rye flour, yeast, malted barley flour, acetic acid, ascorbic acid, enzymes
    Allergens: Gluten
    Traces: Eggs, Gluten, Milk, Nuts, Soybeans

    • Ingredient information

      • Contain: 52.9% (estimate)

      • — Wheat: 52.9% (estimate)

      • Ingredients: 23.5% (estimate)

      • — Flour: 11.8% (estimate)

      • — Wheat flour: 11.8% (estimate)

      • Niacin-reduced-iron: 11.8% (estimate)

      • Ascorbic-acid-added-as-a-dough-conditioner: 5.9% (estimate)

      • Thiamin mononitrate: 2.9% (estimate)

      • E101: < 2% (estimate)

      • Enzyme: < 2% (estimate)

      • Folic acid: < 2% (estimate)

      • Water: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Cultured-rye-flour: < 2% (estimate)

      • Yeast: < 2% (estimate)

      • Barley malt flour: < 2% (estimate)

      • E260: < 2% (estimate)

      • E300: < 2% (estimate)

      • Enzyme: < 2% (estimate)

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    Contains added sugars (~ 0%)

    Added sugars: Sugar
    Estimated quantity of added sugars in ingredients: 0%
    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

Food processing

  • icon

    Food processing level unknown

    The category of the product must be specified in order to determine the NOVA group.

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra-processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Contain, Ingredients, Niacin-reduced-iron, Ascorbic-acid-added-as-a-dough-conditioner, Cultured-rye-flour

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegan status unknown

    Unrecognized ingredients: Contain, Ingredients, Niacin-reduced-iron, Ascorbic-acid-added-as-a-dough-conditioner, Thiamin mononitrate, Folic acid, Cultured-rye-flour

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Contain, Ingredients, Niacin-reduced-iron, Ascorbic-acid-added-as-a-dough-conditioner, Thiamin mononitrate, Folic acid, Cultured-rye-flour

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : contain (wheat), ingredients (flour, wheat flour), niacin reduced iron, ascorbic acid added as a dough conditioner, thiamine mononitrate, riboflavin, enzyme, folic acid, water, sugar, salt, cultured rye flour, yeast, malted barley flour, acetic acid, ascorbic acid, enzymes
    1. contain -> en:contain – percent_min: 5.88235294117647 – percent_max: 100
      1. wheat -> en:wheat – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 5.88235294117647 – percent_max: 100
    2. ingredients -> en:ingredients – percent_min: 0 – percent_max: 50
      1. flour -> en:flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 50
      2. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 25
    3. niacin reduced iron -> en:niacin-reduced-iron – percent_min: 0 – percent_max: 33.3333333333333
    4. ascorbic acid added as a dough conditioner -> en:ascorbic-acid-added-as-a-dough-conditioner – percent_min: 0 – percent_max: 25
    5. thiamine mononitrate -> en:thiamin-mononitrate – percent_min: 0 – percent_max: 20
    6. riboflavin -> en:e101 – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
    7. enzyme -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 14.2857142857143
    8. folic acid -> en:folic-acid – percent_min: 0 – percent_max: 12.5
    9. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 11.1111111111111
    10. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 10
    11. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 9.09090909090909
    12. cultured rye flour -> en:cultured-rye-flour – percent_min: 0 – percent_max: 8.33333333333333
    13. yeast -> en:yeast – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 7.69230769230769
    14. malted barley flour -> en:barley-malt-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9550 – percent_min: 0 – percent_max: 7.14285714285714
    15. acetic acid -> en:e260 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 6.66666666666667
    16. ascorbic acid -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 6.25
    17. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5.88235294117647

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by inf.

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