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Pain de Campagne Noix Raisin - Leclerc - 1 pain (poids non précisé)

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Pain de Campagne Noix Raisin - Leclerc - 1 pain (poids non précisé)

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Barcode: 0215090010178 (EAN / EAN-13) 215090010178 (UPC / UPC-A)

Common name: Pain de Campagne Noix Raisin

Quantity: 1 pain (poids non précisé)

Packaging: Plastic, Bag

Brands: Leclerc

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Breads with nuts, Pains de campagne

Manufacturing or processing places: France, Le Kremlin Bicêtre

Stores: Leclerc

Countries where sold: France

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Health

Ingredients

  • icon

    24 ingredients

    : Farine de blé, farine de seigle, sel, gluten de blé, farine de malt torréfié, acidifiant E270, enzymes fongiques, antioxydant E300, eau, sel, levure, noix 5 %, raisins secs (5 %), farine de blé, émulsifiant : E471 et lécithine, agents de traitement de la farine : acide ascorbique, auxiliaires technologiques : alpha amylase et hémicellulases.
    Allergens: Gluten, Nuts
    Traces: Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • 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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: fr:enzymes-fongiques, fr:auxiliaires-technologiques

    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:enzymes-fongiques, fr:auxiliaires-technologiques

    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!

    : Farine de _blé_, farine de _seigle_, sel, _gluten de blé_, malt, acidifiant (e270), enzymes fongiques, antioxydant (e300), eau, sel, levure, _noix_ 5%, raisins secs 5%, farine de _blé_, émulsifiant (e471), lécithine, agents de traitement de la farine (acide ascorbique), auxiliaires technologiques (alpha amylase, hémicellulases)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.55555555555556 - percent_max: 40
    2. farine de _seigle_ -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 5 - percent_max: 22.5
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 5 - percent_max: 16.6666666666667
    4. _gluten de blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 13.75
    5. malt -> en:malt - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 12
    6. acidifiant -> en:acid - percent_min: 5 - percent_max: 10.8333333333333
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 10.8333333333333
    7. enzymes fongiques -> fr:enzymes-fongiques - percent_min: 5 - percent_max: 10
    8. antioxydant -> en:antioxidant - percent_min: 5 - percent_max: 9.375
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 9.375
    9. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5 - percent_max: 8.88888888888889
    10. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 5 - percent_max: 7.43055555555556
    11. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 6.04938271604938
    12. _noix_ -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 5 - percent: 5 - percent_max: 5
    13. raisins secs -> en:raisin - vegan: yes - vegetarian: yes - ciqual_food_code: 13046 - percent_min: 5 - percent: 5 - percent_max: 4.04040404040404
    14. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3.28703703703704
    15. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.03418803418803
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.03418803418803
    16. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.81746031746032
    17. agents de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.62962962962963
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.62962962962963
    18. auxiliaires technologiques -> fr:auxiliaires-technologiques - percent_min: 0 - percent_max: 2.46527777777778
      1. alpha amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.46527777777778
      2. hémicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.23263888888889

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Product added on by tacinte
Last edit of product page on by packbot.
Product page also edited by beniben, elttor, yuka.WnZFL0tZWmFoc1Ftd3NBWXBqZkV4L0VyenJXbVVFMjdGOEFRSWc9PQ.

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