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Pain catygrain - Leclerc

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Pain catygrain - Leclerc

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Barcode: 0250977007872 (EAN / EAN-13) 250977007872 (UPC / UPC-A)

Brands: Leclerc

Countries where sold: France

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Health

Ingredients

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    41 ingredients

    : farine de (GLUTEN) (farine de BLE, GLUTEN de blé, malt enzymes : alpha-amylases, hémi-cellulase et xylanases, agent de de la farine : acide ascorbique), farina catygrain (farine de froment 35.5% graines (lin, tournesol, SESBMES), farine de seigle, GLUTEN de blé, (3.670), dextrose, orge broyé, farine d'avoine prégélattniséB, fibres de BIF extrait de malt d'orge, émulsifiant (E472e), farine de BLE malté, toastée, agent de traitement de la farine (E300), enz mes), eau, levure, améliorant farine de BLE (GLUTEN), émulsifiant : E471, GtllTEN de BLE, levure sache desactivé, enzymes : glucose oxydase, hémicellulase, alpha amylase, lipas et cellulases, agent de traitement de la farine : acide ascorbiqu malt de BLE.
    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: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Glucose
    • 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

  • 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:malt-enzymes, fr:hemi-cellulase-et-xylanases, fr:agent-de-de-la-farine, fr:farina-catygrain, fr:farine-de-froment-35-5-graines, Flax, fr:sesbmes, fr:3-670, fr:farine-d-avoine-pregelattniseb, fr:fibres-de-bif-extrait-de-malt-d-orge, fr:toastee, fr:enz-mes, fr:ameliorant-farine-de-ble, fr:gtllten-de-ble, fr:levure-sache-desactive, fr:lipas-et-cellulases, fr:acide-ascorbiqu-malt-de-ble

    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:malt-enzymes, fr:hemi-cellulase-et-xylanases, fr:agent-de-de-la-farine, fr:farina-catygrain, fr:farine-de-froment-35-5-graines, Flax, fr:sesbmes, fr:3-670, fr:farine-d-avoine-pregelattniseb, fr:fibres-de-bif-extrait-de-malt-d-orge, fr:toastee, fr:enz-mes, fr:ameliorant-farine-de-ble, fr:gtllten-de-ble, fr:levure-sache-desactive, fr:lipas-et-cellulases, fr:acide-ascorbiqu-malt-de-ble

    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 (farine de BLE, GLUTEN de blé, malt enzymes (alpha-amylases), hémi-cellulase et xylanases, agent de de la farine (acide ascorbique)), farina catygrain (farine de froment 35.5% graines (lin, tournesol, SESBMES), farine de seigle, GLUTEN de blé (3.670), dextrose, orge, farine d'avoine prégélattniséB, fibres de BIF extrait de malt d'orge, émulsifiant (e472e), farine de BLE malté, toastée, agent de traitement de la farine (e300), enz mes), eau, levure, améliorant farine de BLE, émulsifiant (e471), GtllTEN de BLE, levure sache desactivé, enzymes (glucose oxydase), hémicellulase, alpha amylase, lipas et cellulases, agent de traitement de la farine (acide ascorbiqu malt de BLE)
    1. farine de -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.69230769230769 - percent_max: 100
      1. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.53846153846154 - percent_max: 100
      2. GLUTEN de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. malt enzymes -> fr:malt-enzymes - percent_min: 0 - percent_max: 33.3333333333333
        1. alpha-amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. hémi-cellulase et xylanases -> fr:hemi-cellulase-et-xylanases - percent_min: 0 - percent_max: 25
      5. agent de de la farine -> fr:agent-de-de-la-farine - percent_min: 0 - percent_max: 20
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    2. farina catygrain -> fr:farina-catygrain - percent_min: 0 - percent_max: 50
      1. farine de froment 35.5% graines -> fr:farine-de-froment-35-5-graines - percent_min: 0 - percent_max: 50
        1. lin -> en:flax - percent_min: 0 - percent_max: 50
        2. tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
        3. SESBMES -> fr:sesbmes - percent_min: 0 - percent_max: 16.6666666666667
      2. farine de seigle -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 0 - percent_max: 25
      3. GLUTEN de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        1. 3.670 -> fr:3-670 - percent_min: 0 - percent_max: 16.6666666666667
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
      5. orge -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. farine d'avoine prégélattniséB -> fr:farine-d-avoine-pregelattniseb - percent_min: 0 - percent_max: 8.33333333333333
      7. fibres de BIF extrait de malt d'orge -> fr:fibres-de-bif-extrait-de-malt-d-orge - percent_min: 0 - percent_max: 7.14285714285714
      8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 6.25
        1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
      9. farine de BLE malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5.55555555555556
      10. toastée -> fr:toastee - percent_min: 0 - percent_max: 5
      11. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 4.54545454545455
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      12. enz mes -> fr:enz-mes - percent_min: 0 - percent_max: 4.16666666666667
    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
    5. améliorant farine de BLE -> fr:ameliorant-farine-de-ble - percent_min: 0 - percent_max: 20
    6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. GtllTEN de BLE -> fr:gtllten-de-ble - percent_min: 0 - percent_max: 14.2857142857143
    8. levure sache desactivé -> fr:levure-sache-desactive - percent_min: 0 - percent_max: 12.5
    9. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      1. glucose oxydase -> en:e1102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. hémicellulase -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. alpha amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. lipas et cellulases -> fr:lipas-et-cellulases - percent_min: 0 - percent_max: 8.33333333333333
    13. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 7.69230769230769
      1. acide ascorbiqu malt de BLE -> fr:acide-ascorbiqu-malt-de-ble - percent_min: 0 - percent_max: 7.69230769230769

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,222 kj
    (292 kcal)
    Fat 7.3 g
    Saturated fat 1.1 g
    Carbohydrates 45 g
    Sugars 2.2 g
    Fiber ?
    Proteins 11 g
    Salt 1.4 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 autorotate-bot.
Product page also edited by openfoodfacts-contributors, yuka.R2FVRUw0STdsTUVic2ZjSDRFdkYzOEJNd1pXdVhFQ0ZjT1F2SVE9PQ.

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