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Boule Froment - Leclerc

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Boule Froment - Leclerc

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Barcode: 0208001007879 (EAN / EAN-13) 208001007879 (UPC / UPC-A)

Brands: Leclerc

Countries where sold: France

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Health

Ingredients

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    32 ingredients

    : Pate blanche (farine vrac (farine de BLÉ tendre T65, gluten de BLÉ, farine de BLÉ malté, enzymes (alpha-amylases)); eau; levure liquide (levure fraîche de panification (Saccharomyces Cerevisiae).); sel fin (Sel, antiagglomérant (ferronitrile de sodium (E535)) (20 mg/kg maximum - dosage exprimé en équivalent K4Fe(CN)6)); croustillis (FARINE DE BLÉ, Émulsifiant : mono et diglycérides d'acides gras, Agent de traitement de la farine : acide ascorbique, Enzymes : amyloglucosidase, alpha-amylase, amylase maltogène, lipase, glucose-oxydase, xylanase.))
    Allergens: Gluten

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: E1104 - Lipase
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • 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

  • E1102 - Glucose oxidase

    Glucose oxidase: The glucose oxidase enzyme -GOx- also known as notatin -EC number 1.1.3.4- is an oxido-reductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and insects and displays antibacterial activity when oxygen and glucose are present. Glucose oxidase is widely used for the determination of free glucose in body fluids -diagnostics-, in vegetal raw material, and in the food industry. It also has many applications in biotechnologies, typically enzyme assays for biochemistry including biosensors in nanotechnologies. It was first isolated by Detlev Müller in 1928 from Aspergillus niger.
    Source: Wikipedia

  • E1104 - Lipase

    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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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    Vegan status unknown

    Unrecognized ingredients: fr:pate-blanche, fr:farine-vrac, fr:levure-fraiche-de-panification, fr:kg-maximum, fr:dosage-exprime-en-equivalent-k4fe, fr:6, fr:croustillis, fr:amyloglucosidase, fr:amylase-maltogene

    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:pate-blanche, fr:farine-vrac, fr:levure-fraiche-de-panification, fr:kg-maximum, fr:dosage-exprime-en-equivalent-k4fe, fr:6, fr:croustillis, fr:amyloglucosidase, fr:amylase-maltogene

    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!

    : Pate blanche, farine vrac (farine de BLÉ tendre T65, gluten de BLÉ, farine de BLÉ malté, enzymes (alpha-amylases)), eau, levure (levure fraîche de panification (Saccharomyces Cerevisiae)), sel fin, Sel, antiagglomérant (ferronitrile de sodium (e535), kg maximum, dosage exprimé en équivalent K4Fe, 6), croustillis (FARINE DE BLÉ, Émulsifiant (mono- et diglycérides d'acides gras), Agent de traitement de la farine (acide ascorbique), Enzymes (amyloglucosidase), alpha-amylase, amylase maltogène, lipase, glucose-oxydase, xylanase)
    1. Pate blanche -> fr:pate-blanche - percent_min: 12.5 - percent_max: 100
    2. farine vrac -> fr:farine-vrac - percent_min: 0 - percent_max: 50
      1. farine de BLÉ tendre T65 -> en:wheat-flour-type-65 - vegan: yes - vegetarian: yes - ciqual_food_code: 9435 - percent_min: 0 - percent_max: 50
      2. gluten de BLÉ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. farine de BLÉ malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
        1. alpha-amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. levure fraîche de panification -> fr:levure-fraiche-de-panification - percent_min: 0 - percent_max: 25
        1. Saccharomyces Cerevisiae -> en:brewer-s-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. sel fin -> en:finegrained-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    6. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    7. antiagglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.6
      1. ferronitrile de sodium -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
        1. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
      2. kg maximum -> fr:kg-maximum - percent_min: 0 - percent_max: 0.8
      3. dosage exprimé en équivalent K4Fe -> fr:dosage-exprime-en-equivalent-k4fe - percent_min: 0 - percent_max: 0.533333333333333
      4. 6 -> fr:6 - percent_min: 0 - percent_max: 0.4
    8. croustillis -> fr:croustillis - percent_min: 0 - percent_max: 1.6
      1. FARINE DE BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.6
      2. Émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.8
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.8
      3. Agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.533333333333333
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.533333333333333
      4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
        1. amyloglucosidase -> fr:amyloglucosidase - percent_min: 0 - percent_max: 0.4
      5. alpha-amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
      6. amylase maltogène -> fr:amylase-maltogene - percent_min: 0 - percent_max: 0.266666666666667
      7. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.228571428571429
      8. glucose-oxydase -> en:e1102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.228571428571429
      9. xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.228571428571429

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,243 kj
    (297 kcal)
    Fat 1.1 g
    Saturated fat 0.3 g
    Carbohydrates 61 g
    Sugars 1.3 g
    Fiber ?
    Proteins 9.3 g
    Salt 1.6 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, vaporous, yuka.SDRRQkxMZ0VuOTVUbS9RejNSamYxSTk1N3BtNFpIT3FldHMrSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvln5dfMvzmDz-NkHmu1Oww8WTc8zQc_5j87XTLKs.

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