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Pain complet tranche - Leclerc - 350 g

Pain complet tranche - Leclerc - 350 g

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Barcode: 0230063006569 (EAN / EAN-13) 230063006569 (UPC / UPC-A)

Quantity: 350 g

Brands: Leclerc

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Wholemeal breads

Countries where sold: France

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Health

Ingredients

62 ingredients

: Eau , Farine T65 (farine de BLE, GLUTEN DE BLE, farine de BLE malté agent de traitement de la farine (acide ascorbique), enzymes (alpha-amylases, hémicellulases, xylanases, cellulases)), Préparation pain complet (farine de BLE complète, GLUTEN DE BLE, sel. farine de BLE malté, enzymes : alpha amylases, hemicellulases, xylanases et cellulases, agent de traitement de la farine: acide ascorbique), Pate fermentée (Farine T65 (farine de BLE, GLUTEN DE BLE. farine de BLE malté, agent de traitement de la farine (acide ascorbique), enzymes (alpha-amylases, hémicellulases, xylanases, cellulases)), Eau , Sal (Sel, antiagglomérant (ferronitrile de sodium (E535)) (20 mg/kg maximum, dosage exprimé en équivalent K4Fe(CN)6), Levure (Saccharonyces cerevisiae), Améliorant (Farine de BLE, émulsifiant (mono - et diglycérides d'acides gras (E471), GLUTEN hydrolysé, antioxydant (acide ascorbique (E300)), enzymes (BLE) (amylases, Lipases, xylanases).)), Levure (Saccharomyces cerevisiae)

Allergens: Gluten

Food processing

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:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

May contain palm oil

Ingredients that may contain palm oil: E471

Vegan status unknown
Unrecognized ingredients: fr:farine-t65, fr:farine-de-ble-malte-agent-de-traitement-de-la-farine, fr:preparation-pain-complet, Dough, fr:farine-t65, fr:kg-maximum, fr:dosage-exprime-en-equivalent-k4fe, fr:6, fr:saccharonyces-cerevisiae, fr:gluten-hydrolyse
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Vegetarian status unknown
Unrecognized ingredients: fr:farine-t65, fr:farine-de-ble-malte-agent-de-traitement-de-la-farine, fr:preparation-pain-complet, Dough, fr:farine-t65, fr:kg-maximum, fr:dosage-exprime-en-equivalent-k4fe, fr:6, fr:saccharonyces-cerevisiae, fr:gluten-hydrolyse
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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: Eau, Farine T65 (farine de BLE, GLUTEN DE BLE, farine de BLE malté agent de traitement de la farine (acide ascorbique), enzymes (alpha-amylases, hémicellulases, xylanases, cellulases)), Préparation pain complet (farine de BLE complète, GLUTEN DE BLE, sel, farine de BLE malté, enzymes (alpha amylases), hemicellulases, xylanases, cellulases, agent de traitement de la farine (acide ascorbique)), Pate, Farine T65 (farine de BLE, GLUTEN DE BLE, farine de BLE malté, agent de traitement de la farine (acide ascorbique), enzymes (alpha-amylases, hémicellulases, xylanases, cellulases)), Eau, Sal, Sel, antiagglomérant (ferronitrile de sodium (e535), kg maximum, dosage exprimé en équivalent K4Fe, 6), Levure (Saccharonyces cerevisiae), Améliorant, Farine de BLE, émulsifiant, mono- et diglycérides d'acides gras (e471), GLUTEN hydrolysé, antioxydant (acide ascorbique (e300)), enzymes (BLE, amylases, Lipases, xylanases), Levure (Saccharomyces cerevisiae)
Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.55555555555556 - percent_max: 100

Farine T65 -> fr:farine-t65 - percent_min: 0 - percent_max: 50

farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

GLUTEN DE BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

farine de BLE malté agent de traitement de la farine -> fr:farine-de-ble-malte-agent-de-traitement-de-la-farine - percent_min: 0 - percent_max: 16.6666666666667

acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

alpha-amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

hémicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25

xylanases -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667

cellulases -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.125

Préparation pain complet -> fr:preparation-pain-complet - percent_min: 0 - percent_max: 33.3333333333333

farine de BLE complète -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333

GLUTEN DE BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.475

farine de BLE malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.475

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.475

alpha amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

hemicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.475

xylanases -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.475

cellulases -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.475

agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.475

acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

Pate -> en:dough - percent_min: 0 - percent_max: 25

Farine T65 -> fr:farine-t65 - percent_min: 0 - percent_max: 20

farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 20

GLUTEN DE BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

farine de BLE malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 6.66666666666667

agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 5

acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

alpha-amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

hémicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

xylanases -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.33333333333333

cellulases -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

Sal -> en:sal-tree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.475

antiagglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.475

ferronitrile de sodium -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

kg maximum -> fr:kg-maximum - percent_min: 0 - percent_max: 0.7375

dosage exprimé en équivalent K4Fe -> fr:dosage-exprime-en-equivalent-k4fe - percent_min: 0 - percent_max: 0.491666666666667

6 -> fr:6 - percent_min: 0 - percent_max: 0.36875

Levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

Saccharonyces cerevisiae -> fr:saccharonyces-cerevisiae - percent_min: 0 - percent_max: 1.475

Améliorant -> en:enhancer - percent_min: 0 - percent_max: 1.475

Farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.475

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.475

mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.475

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.475

GLUTEN hydrolysé -> fr:gluten-hydrolyse - percent_min: 0 - percent_max: 1.475

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.475

acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.475

BLE -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.475

amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375

Lipases -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.491666666666667

xylanases -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.36875

Levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

Saccharomyces cerevisiae -> en:brewer-s-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 11, rounded value: 11)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 9

Energy: 3 / 10 (value: 1197, rounded value: 1197)

Sugars: 0 / 10 (value: 1.4, rounded value: 1.4)

Saturated fat: 0 / 10 (value: 0.3, rounded value: 0.3)

Sodium: 6 / 10 (value: 590, rounded value: 590)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (9 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.4%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.48%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Wholemeal breads
Energy	1,197 kj (286 kcal)	+15%
Fat	1.7 g	-48%
Saturated fat	0.3 g	-45%
Carbohydrates	54 g	+29%
Sugars	1.4 g	-56%
Fiber	0 g	-100%
Proteins	11 g	+20%
Salt	1.475 g	+32%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Unknown	100 %	High
China	0 %	High

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Data sources

Product added on February 17, 2018, 11:03:18 AM CET by kiliweb
Last edit of product page on January 9, 2023, 6:25:36 AM CET by roboto-app.
Product page also edited by openfoodfacts-contributors, vaporous, yuka.WVA4eExLczVwOFVLcXRzOThCQ0UwL0o1bUo2dFIwYWNGdU05SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmkYStTimAvAGRrnvF_S7O2Nf4T4bP5Vx9PfIag, yuka.sY2b0xO6T85zoF3NwEKvlnMbY_PvuijVLhn6unaC5POENp76Wfd5vpPRYqo.

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Pain complet tranche - Leclerc - 350 g