croûte à pizza mince - sensations - 280 g

Barcode: 0623682112009 (EAN / EAN-13) 623682112009 (UPC / UPC-A)

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Product characteristics

Quantity: 280 g

Packaging: emballage carton et plastique

Brands: Sensations, Compliments

Categories: Pizza dough

Labels, certifications, awards: No artificial flavors, No artificial colors, No artificial colours or flavours, No colorings

Stores: IGA

Countries where sold: Canada


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Farine de blé enrichie non blanchie Eau Huile de fève de soya Farine de blé de culture Sel - Sucre-Culture de levain (farine de blé, farine de seigle, levure, culture bactérienne, acide ascorbique, amylase)- Huile d'olive extra vierge Mono - et diglycérides Levure Peut contenir : OEufs Substances laitières • Graines de sésame • Autres ingrédients du soya

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Substances or products causing allergies or intolerances: Gluten

Ingredients analysis:

→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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Added vitamins:

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade


⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0%

Nutrient levels for 100 g

6.43 g Fat in moderate quantity
0.714 g Saturated fat in low quantity
4.29 g Sugars in low quantity
1.38 g Salt in moderate quantity

Serving size: 70g

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (70g)
Energy 1,260 kj
(300 kcal)
879 kj
(210 kcal)
Fat 6.43 g 4.5 g
Saturated fat 0.714 g 0.5 g
Carbohydrates 51.4 g 36 g
Sugars 4.29 g 3 g
Fiber 1.43 g 1 g
Proteins 8.57 g 6 g
Salt 1.38 g 0.965 g
Calcium 28.6 mg 20 mg (2 % DV)
Iron 3.86 mg 2.7 mg (15 % DV)


Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling

Data sources


Product added on by makara
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors.

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