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Éclair Chocolat - Carrefour - 150 g

Éclair Chocolat - Carrefour - 150 g

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Barcode: 0202421017715 (EAN / EAN-13) 202421017715 (UPC / UPC-A)

Quantity: 150 g

Packaging: fr:Barquette plastique

Brands: Carrefour

Categories: Desserts, Chocolate desserts

Labels, certifications, awards: Distributor labels, fr:Label Carrefour

Manufacturing or processing places: Amancy

Stores: Carrefour market, Carrefour

Countries where sold: France

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Health

Ingredients

  • icon

    110 ingredients


    French: Eau, fondant (sucre, sirop de glucose, eau), préparation pour crème pâtissière (sucre, amidon modifié de pomme de terre, LAIT entier en poudre, dextrose (blé, mais), gélifiants : E339 - E450, poudre de JAUNE D'OEUFS, épaississant: E401, arôme (LAIT), colorant E160a), chocolat 8.15% (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant: lécithine de tournesol, arôme vanile), OEUFS entiers, farine de blé (GLUTEN), crème végétale (sucre, sirop de glucose, huile de palmiste non-hydrogénée et totalement hydrogénée, LACTOSERUM en poudre (LAIT), émulsifiants: E471-E472a, LAIT écrémé en poudre, protéines de LAIT, huile de coco totalement hydrogénée, gélifiants : E407-E450, amidon, stabilisant : E340, arômes, colorant: caroténoïdes d'origine naturelle), matière grasse composée (huiles et graisses végétales raffinées de palme et colza, beure concentré (LAIT), eau, émulsifiants: E322 (SOJA) - E471, sucre, conservateur : E202, acidifiant: E330, arômes), cacao pâte 2,3%, pâte à glacer brune (sucre, matière grasse vêgétale de palme, palmiste et karité, poudre de cacao maigre, émulsifiant : lécithine de tournesol, arôme vanile), beure (LAT) sirop de glucose de blé, BLANCS D'OEUFS, crème de LAIT (crème de LAIT, stobilisant: E407), préparation pour génoises (sUcre, farine de froment (GLUTEN), amidon de froment (GLUTEN), émulsifiants: E472b-E477, poudres à lever: E450 - E500, sirop de glucose (blé et mais), LAIT écrémé en poudre), gélatine de POISSON, sel, levure chimique (agents levants: E450-E500i, amidon de blé (GLUTEN). Traces éventuelles de fruits à coque.
    Allergens: Eggs, Fish, Gluten, Milk, Soybeans
    Traces: Nuts

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E14XX - Modified Starch
    • Additive: E160 - Carotenoids
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E428 - Gelatine
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472a - Acetic acid esters of mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten
    • Ingredient: Milk proteins
    • Ingredient: Thickener
    • Ingredient: Whey

    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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E339 - Sodium phosphates


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • E340 - Potassium phosphates


    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E500i - Sodium carbonate


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm kernel oil, Palm fat, Palm kernel oil
  • icon

    Non-vegan


    Non-vegan ingredients: Whole milk powder, Egg yolk powder, Milk, Whole egg, Whey powder, Milk, Skimmed milk powder, Milk proteins, Milk, Egg white, Cream, Cream, Skimmed milk powder, Fish gelatine

    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

    Non-vegetarian


    Non-vegetarian ingredients: Fish gelatine

    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.
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    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.

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    Eau, fondant (sucre, sirop de glucose, eau), préparation pour crème pâtissière (sucre, amidon modifié de pomme de terre, LAIT entier en poudre, dextrose (blé, mais), gélifiants (e339), e450, poudre de JAUNE D'OEUFS, épaississant (e401), arôme (LAIT), colorant (e160a)), chocolat 8.15% (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant (lécithine de tournesol), arôme vanile), OEUFS entiers, farine de blé (GLUTEN), crème végétale (sucre, sirop de glucose, huile de palmiste, LACTOSERUM en poudre (LAIT), émulsifiants (e471), e472a, LAIT écrémé en poudre, protéines de LAIT, huile de coco totalement hydrogénée, gélifiants (e407), e450, amidon, stabilisant (e340), arômes, colorant), matière grasse composée (huiles et graisses végétales raffinées de palme et colza, beure concentré (LAIT), eau, émulsifiants (e322 (SOJA)), e471, sucre, conservateur (e202), acidifiant (e330), arômes), cacao pâte 2.3%, pâte à glacer brune (sucre, matière grasse vêgétale de palme, palmiste, karité, poudre de cacao maigre, émulsifiant (lécithine de tournesol), arôme vanile), beure (LAT), sirop de glucose de blé, BLANCS D'OEUFS, crème de LAIT (crème de LAIT, stobilisant (e407)), préparation pour génoises (sUcre, farine de froment (GLUTEN), amidon de froment (GLUTEN), émulsifiants (e472b), e477, poudres à lever (e450), e500, sirop de glucose (blé, mais), LAIT écrémé en poudre), gélatine de POISSON, sel, levure chimique, agents levants (e450), e500i, amidon de blé (GLUTEN)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 8.15 - percent_max: 64.05
    2. fondant -> en:fondant - percent_min: 8.15 - percent_max: 36.1
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.71666666666667 - percent_max: 36.1
      2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.05
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.0333333333333
    3. préparation pour crème pâtissière -> fr:preparation-pour-creme-patissiere - percent_min: 8.15 - percent_max: 26.7833333333333
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.815 - percent_max: 26.7833333333333
      2. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3916666666667
      3. LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.92777777777778
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.69583333333333
        1. blé -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.69583333333333
        2. mais -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.34791666666667
      5. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 5.35666666666667
        1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.35666666666667
      6. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.46388888888889
      7. poudre de JAUNE D'OEUFS -> en:egg-yolk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.82619047619048
      8. épaississant -> en:thickener - percent_min: 0 - percent_max: 3.34791666666667
        1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.34791666666667
      9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.97592592592593
        1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.97592592592593
      10. colorant -> en:colour - percent_min: 0 - percent_max: 2.67833333333333
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.67833333333333
    4. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 8.15 - percent: 8.15 - percent_max: 8.15
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.35833333333333 - percent_max: 8.15
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.075
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.71666666666667
      4. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0375
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.63
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.63
      6. arôme vanile -> fr:arome-vanile - percent_min: 0 - percent_max: 1.35833333333333
    5. OEUFS entiers -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 2.3 - percent_max: 8.15
    6. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 8.15
      1. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 8.15
    7. crème végétale -> fr:creme-vegetale - percent_min: 2.3 - percent_max: 8.15
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.153333333333333 - percent_max: 8.15
      2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.075
      3. huile de palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.71666666666667
      4. LACTOSERUM en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.0375
        1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.0375
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.63
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.63
      6. e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.35833333333333
      7. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.16428571428571
      8. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.01875
      9. huile de coco totalement hydrogénée -> en:hydrogenated-coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.905555555555556
      10. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.815
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.815
      11. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.740909090909091
      12. amidon -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.679166666666667
      13. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.626923076923077
        1. e340 -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.626923076923077
      14. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.582142857142857
      15. colorant -> en:colour - percent_min: 0 - percent_max: 0.582142857142857
    8. matière grasse composée -> fr:matiere-grasse-composee - percent_min: 2.3 - percent_max: 8.15
      1. huiles et graisses végétales raffinées de palme et colza -> fr:huiles-et-graisses-vegetales-raffinees-de-palme-et-colza - percent_min: 0.255555555555556 - percent_max: 8.15
      2. beure concentré -> fr:beure-concentre - percent_min: 0 - percent_max: 4.075
        1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.075
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.71666666666667
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2.0375
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.0375
          1. SOJA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0375
      5. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.63
      6. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.35833333333333
      7. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.16428571428571
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16428571428571
      8. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.01875
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.01875
      9. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.905555555555556
    9. cacao pâte -> fr:cacao-pate - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    10. pâte à glacer brune -> fr:pate-a-glacer-brune - percent_min: 0 - percent_max: 2.3
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      2. matière grasse vêgétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 1.15
      3. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.766666666666667
      4. karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.575
      5. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.383333333333333
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.383333333333333
      7. arôme vanile -> fr:arome-vanile - percent_min: 0 - percent_max: 0.328571428571429
    11. beure -> fr:beure - percent_min: 0 - percent_max: 2.3
      1. LAT -> fr:lat - percent_min: 0 - percent_max: 2.3
    12. sirop de glucose de blé -> en:wheat-glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    13. BLANCS D'OEUFS -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    14. crème de LAIT -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      1. crème de LAIT -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      2. stobilisant -> fr:stobilisant - percent_min: 0 - percent_max: 1.15
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15
    15. préparation pour génoises -> fr:preparation-pour-genoises - percent_min: 0 - percent_max: 2.3
      1. sUcre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      2. farine de froment -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15
        1. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15
      3. amidon de froment -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.766666666666667
        1. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.766666666666667
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.575
        1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.575
      5. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.46
      6. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.383333333333333
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.383333333333333
      7. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.328571428571429
      8. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2875
        1. blé -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2875
        2. mais -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14375
      9. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.2875
    16. gélatine de POISSON -> en:fish-gelatine - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.3
    17. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    18. levure chimique -> en:baking-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    19. agents levants -> en:raising-agent - percent_min: 0 - percent_max: 2.3
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    20. e500i -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    21. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      1. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

Nutrition

  • icon

    Nutrition facts


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

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by bouf
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors, teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.