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Craquelin au fromage – Ritz

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Craquelin au fromage – Ritz

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Barcode:
0066721026910(EAN / EAN-13) 066721026910 (UPC / UPC-A)

Brands: Ritz

Countries where sold: Canada

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Health

Nutrition

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    Nutri-Score unknown

    Missing category
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
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      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)
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      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
    Energy 2,230 kj
    (533 kcal)
    Fat 30 g
    Saturated fat 5 g
    Carbohydrates 53.333 g
    Sugars 0 g
    Fiber ?
    Proteins 10 g
    Salt 2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    19 ingredients

    wheat flour, vegetable oil, cheddar cheese (milk, salt, bacterial culture, calcium chloride, microbial enzyme), salt, baking soda, ammonium bicarbonate, monocalcium phosphate, paprika, hydrolyzed wheat protein, amylase, protease, tartrazine, sunset yellow fcf, erythrosine. contains: wheat, milk.
    Allergens: Gluten, Milk

    • Ingredient information

      • Wheat flour: 53.6% (estimate)

      • Vegetable oil: 23.2% (estimate)

      • Cheddar: 11.6% (estimate)

      • — Milk: 5.8% (estimate)

      • — Salt: < 2% (estimate)

      • — Bacterial-culture: < 2% (estimate)

      • — E509: < 2% (estimate)

      • — Microbial coagulating enzyme: 2.8% (estimate)

      • Salt: < 2% (estimate)

      • E500ii: < 2% (estimate)

      • E503ii: < 2% (estimate)

      • E341i: < 2% (estimate)

      • Paprika: < 2% (estimate)

      • Hydrolyzed wheat protein: < 2% (estimate)

      • E1100: < 2% (estimate)

      • E1101: < 2% (estimate)

      • E102: < 2% (estimate)

      • E110: < 2% (estimate)

      • E127: < 2% (estimate)

Food processing

Additives

  • E102 - Tartrazine

    Tartrazine (E102) is a synthetic lemon-yellow azo dye used as a food coloring.

    It is found in a wide range of products such as soft drinks, desserts, candies, and snack foods to give them a vibrant yellow appearance.

    While approved by many regulatory agencies, tartrazine has been linked to allergic reactions, such as hives, in a small portion of the population. Some studies have also suggested a link to increased hyperactivity in children, particularly when consumed with other additives like benzoates.

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia

  • E127 - Erythrosine

    Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cheddar, Milk

    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: Bacterial-culture

    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!

    en: wheat flour, vegetable oil, cheddar cheese (milk, salt, bacterial culture, calcium chloride, microbial enzyme), salt, baking soda, ammonium bicarbonate, monocalcium phosphate, paprika, hydrolyzed wheat protein, amylase, protease, tartrazine, sunset yellow fcf, erythrosine
    1. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 7.14285714285714 – percent_max: 100
    2. vegetable oil -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 50
    3. cheddar cheese -> en:cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_max: 33.3333333333333
      1. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 33.3333333333333
      2. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 2
      3. bacterial culture -> en:bacterial-culture – percent_min: 0 – percent_max: 2
      4. calcium chloride -> en:e509 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
      5. microbial enzyme -> en:microbial-coagulating-enzyme – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    4. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 2
    5. baking soda -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    6. ammonium bicarbonate -> en:e503ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    7. monocalcium phosphate -> en:e341i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    8. paprika -> en:paprika – vegan: yes – vegetarian: yes – ciqual_food_code: 11049 – percent_min: 0 – percent_max: 2
    9. hydrolyzed wheat protein -> en:hydrolyzed-wheat-protein – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    10. amylase -> en:e1100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    11. protease -> en:e1101 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    12. tartrazine -> en:e102 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    13. sunset yellow fcf -> en:e110 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    14. erythrosine -> en:e127 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2

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Data sources

Product added on by kiliweb
Last edit of product page on by irritablebc.
Product page also edited by foodless, inf, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlh1rVtCCg2vOJwHltUKa44yXcYPpa_JfvKvHAqs.

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