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Gateau breton framboise - Leclerc - Variable

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Gateau breton framboise - Leclerc - Variable

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Barcode: 0206117045594 (EAN / EAN-13) 206117045594 (UPC / UPC-A)

Quantity: Variable

Packaging: Plastic

Brands: Leclerc

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Breton cakes, fr:Gâteaux bretons à la framboise

Stores: Leclerc

Countries where sold: France

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Health

Ingredients

  • icon

    35 ingredients

    : Gâteau breton 89 % (BEURRE (82 % de matières grasses), FARINE DE BLÉ, GLUTEN DE BLÉ, enzyme : AMYLASE (support: FARINE DE BLÉ), sucre (betteraves sucrières), JAUNE D'OEU PASTEURISE, pyrophosphate acide de sodium E450i, bicarbonate de soude E500ii, AMIDON DE BLÉ, chlorure de sodium, ferronitrile de sodium), framboise pépins 10 % (sucre, fruits 45 % ( framboise 34%, pomme 11%), sirop de glucose gélifiants : pectine E440, alginate de sodium E401, acidifiant : acide citrique E330, correcteurs d'acidité : citrate de sodium E331, orthophosphate de calcium E341, arôme, colorant: anthocyanes E163, conservateur: sorbate de potassium E202).
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E163 - Anthocyanins
    • Additive: E401 - Sodium alginate
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gluten

    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

  • 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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • 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.

  • E535 - Sodium ferrocyanide

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butter

    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: fr:gateau-breton, fr:jaune-d-oeu-pasteurise, Sodium chloride, fr:framboise-pepins, fr:sirop-de-glucose-gelifiants

    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!

    : Gâteau breton 89.8989898989899% (BEURRE (matières grasses 82%), FARINE DE BLÉ, GLUTEN DE BLÉ, enzyme (AMYLASE, support), FARINE DE BLÉ, sucre (betteraves sucrières), JAUNE D'OEU PASTEURISE, pyrophosphate acide de sodium e450i, bicarbonate de soude e500ii, AMIDON DE BLÉ, chlorure de sodium, ferronitrile de sodium), framboise pépins 10.1010101010101% (sucre, fruits 4.54545454545454% (framboise 3.43434343434343%, pomme 1.11111111111111%), sirop de glucose gélifiants (pectine e440), alginate de sodium e401, acidifiant (acide citrique e330), correcteurs d'acidité (citrate de sodium e331), orthophosphate de calcium e341, arôme, colorant (anthocyanes e163), conservateur (sorbate de potassium e202))
    1. Gâteau breton -> fr:gateau-breton - percent: 89.8989898989899
      1. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
        1. matières grasses -> en:oil-and-fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent: 82
      2. FARINE DE BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. GLUTEN DE BLÉ -> en:wheat-gluten - vegan: yes - vegetarian: yes
      4. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe
        1. AMYLASE -> en:e1100 - vegan: yes - vegetarian: yes
        2. support -> en:carrier
      5. FARINE DE BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      6. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
        1. betteraves sucrières -> en:sugar-beet - vegan: yes - vegetarian: yes
      7. JAUNE D'OEU PASTEURISE -> fr:jaune-d-oeu-pasteurise
      8. pyrophosphate acide de sodium e450i -> en:e450i - vegan: yes - vegetarian: yes
      9. bicarbonate de soude e500ii -> en:e500ii - vegan: yes - vegetarian: yes
      10. AMIDON DE BLÉ -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      11. chlorure de sodium -> en:sodium-chloride
      12. ferronitrile de sodium -> en:e535 - vegan: yes - vegetarian: yes
    2. framboise pépins -> fr:framboise-pepins - percent: 10.1010101010101
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. fruits -> en:fruit - vegan: yes - vegetarian: yes - percent: 4.54545454545454
        1. framboise -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 3.43434343434343
        2. pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent: 1.11111111111111
      3. sirop de glucose gélifiants -> fr:sirop-de-glucose-gelifiants
        1. pectine e440 -> en:e440 - vegan: yes - vegetarian: yes
      4. alginate de sodium e401 -> en:e401 - vegan: yes - vegetarian: yes
      5. acidifiant -> en:acid
        1. acide citrique e330 -> en:e330 - vegan: yes - vegetarian: yes
      6. correcteurs d'acidité -> en:acidity-regulator
        1. citrate de sodium e331 -> en:e331 - vegan: yes - vegetarian: yes
      7. orthophosphate de calcium e341 -> en:e341 - vegan: yes - vegetarian: yes
      8. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
      9. colorant -> en:colour
        1. anthocyanes e163 -> en:e163 - vegan: yes - vegetarian: yes
      10. conservateur -> en:preservative
        1. sorbate de potassium e202 -> en:e202 - vegan: yes - vegetarian: yes

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.5, rounded value: 5.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.95012626262626, rounded value: 6)

    Negative points: 26

    • Energy: 6 / 10 (value: 2046, rounded value: 2046)
    • Sugars: 6 / 10 (value: 28, rounded value: 28)
    • Saturated fat: 10 / 10 (value: 18, rounded value: 18)
    • Sodium: 4 / 10 (value: 376, rounded value: 376)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (26 - 0)

    Nutri-Score:

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Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, yuka.VEk0Wkhyb2FvYUFrc01KaTNSenc0WXhabDgvMlQzaTJCdkU5SVE9PQ.

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