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0672724732491

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Barcode: 0672724732491 (EAN / EAN-13) 672724732491 (UPC / UPC-A)

Countries where sold: Germany

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Health

Ingredients

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    57 ingredients

    : WEIZENMEHL, Zucker, Palmol, Kakaomasse, Kakaobutter, MAGERMILCHPULVER, Reismehl, Molkenpulver (aus MILCH), BUTTEREINFETT, Backtriebmittel (Ammoniumcarbonate, Natrium - carbonate, Diphosphate), Speisesalz, Traubenzucker, Emulgatoren (SOJALECITHINE, E482), gemälztes WEIZENMEHT, WEIZENGLUTEN, Farbstoff (Carotin), Aromen. KANN ENTHALTEN: EL. Biscotti con pezzi di cioccolato (11%) parzialmente ricoperti di cioccolato al latte delle Alpi (33%). Ingredienti: farina di FRUMENTO, zucchero, olio di palma, pasta di cacao, burro di cacao, LATTE scremato in polvere, farina di riso, siero di LATTE in polvere, grasso del LATTE, agenti lievitanti (carbonati di ammonio, carbonati di sodio, difosfati), sale, destrosio, emulsionanti (lecitine di SOIA, E482), farina di FRUMENTO maltato, GLUTINE di FRUMENTO, colorante (caroteni), aromi.PUÒ CONTENERE UOVA. Hitze und Sonnenlicht können zur Bildung eines harmlosen, weissen Belags auf der Oberfläche der Schokolade führen. / Conservare il prodotto in luogo asciutto ed al riparo da fonti di calore. Un eventuale imbianchimento della superficie del cioccolato non pregiudica minimamente il gusto e la qualità del prodotto.
    Allergens: Gluten, Milk, Soybeans
    Traces: Soybeans

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: E160a - Carotene
    • Additive: E450 - Diphosphates
    • Additive: E482 - Calcium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Whey

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E482 - Calcium stearoyl-2-lactylate

    Calcium stearoyl-2-lactylate: Calcium stearoyl-2-lactylate -calcium stearoyl lactylate or CSL- or E482 is a versatile, FDA approved food additive. It is one type of a commercially available lactylate. CSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from baked goods and desserts to packaging.As described by the Food Chemicals Codex 7th edition, CSL is a cream-colored powder. CSL is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime -calcium hydroxide-. Commercial grade CSL is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. The HLB for CSL is 5.1. It is slightly soluble in hot water. The pH of a 2% aqueous suspension is approximately 4.7.
    Source: Wikipedia

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503i - Ammonium carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, Whey powder, Milk

    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: de:palmol, de:buttereinfett, Sodium, Grape sugar, de:gemälztes-weizenmeht, de:kann-enthalten, de:el, de:biscotti-con-pezzi-di-cioccolato, de:parzialmente-ricoperti-di-cioccolato-al-latte-delle-alpi, de:ingredienti, de:farina-di-frumento, de:zucchero, de:olio-di-palma, de:pasta-di-cacao, de:burro-di-cacao, de:latte-scremato-in-polvere, de:farina-di-riso, de:siero-di-latte-in-polvere, de:grasso-del-latte, de:agenti-lievitanti, de:carbonati-di-ammonio, de:carbonati-di-sodio, de:difosfati, de:sale, de:destrosio, de:emulsionanti, de:lecitine-di-soia, de:farina-di-frumento-maltato, de:glutine-di-frumento, de:colorante, de:caroteni, de:aromi-può-contenere-uova, de:hitze-und-sonnenlicht-können-zur-bildung-eines-harmlosen, de:weissen-belags-auf-der-oberfläche-der-schokolade-führen, de:conservare-il-prodotto-in-luogo-asciutto-ed-al-riparo-da-fonti-di-calore, de:un-eventuale-imbianchimento-della-superficie-del-cioccolato-non-pregiudica-minimamente-il-gusto-e-la-qualità-del-prodotto

    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!

    : WEIZENMEHL, Zucker, Palmol, Kakaomasse, Kakaobutter, MAGERMILCHPULVER, Reismehl, Molkenpulver (aus MILCH), BUTTEREINFETT, Backtriebmittel (Ammoniumcarbonate, Natrium, carbonate, Diphosphate), Speisesalz, Traubenzucker, Emulgatoren (SOJALECITHINE, e482), gemälztes WEIZENMEHT, WEIZENGLUTEN, Farbstoff (Carotin), Aromen, KANN ENTHALTEN (EL, Biscotti con pezzi di cioccolato, parzialmente ricoperti di cioccolato al latte delle Alpi, Ingredienti), farina di FRUMENTO, zucchero, olio di palma, pasta di cacao, burro di cacao, LATTE scremato in polvere, farina di riso, siero di LATTE in polvere, grasso del LATTE, agenti lievitanti (carbonati di ammonio, carbonati di sodio, difosfati), sale, destrosio, emulsionanti (lecitine di SOIA, e482), farina di FRUMENTO maltato, GLUTINE di FRUMENTO, colorante (caroteni), aromi.PUÒ CONTENERE UOVA, Hitze und Sonnenlicht können zur Bildung eines harmlosen, weissen Belags auf der Oberfläche der Schokolade führen, Conservare il prodotto in luogo asciutto ed al riparo da fonti di calore, Un eventuale imbianchimento della superficie del cioccolato non pregiudica minimamente il gusto e la qualità del prodotto
    1. WEIZENMEHL -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.56410256410256 - percent_max: 100
    2. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. Palmol -> de:palmol - percent_min: 0 - percent_max: 33.3333333333333
    4. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 25
    5. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. MAGERMILCHPULVER -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 16.6666666666667
    7. Reismehl -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 14.2857142857143
    8. Molkenpulver -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      1. aus MILCH -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
    9. BUTTEREINFETT -> de:buttereinfett - percent_min: 0 - percent_max: 11.1111111111111
    10. Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 10
      1. Ammoniumcarbonate -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. Natrium -> en:sodium - percent_min: 0 - percent_max: 5
      3. carbonate -> en:e502 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. Diphosphate -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    11. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 9.09090909090909
    12. Traubenzucker -> en:grape-sugar - percent_min: 0 - percent_max: 8.33333333333333
    13. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 7.69230769230769
      1. SOJALECITHINE -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.69230769230769
      2. e482 -> en:e482 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.84615384615385
    14. gemälztes WEIZENMEHT -> de:gemälztes-weizenmeht - percent_min: 0 - percent_max: 7.14285714285714
    15. WEIZENGLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Farbstoff -> en:colour - percent_min: 0 - percent_max: 6.25
      1. Carotin -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
    17. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. KANN ENTHALTEN -> de:kann-enthalten - percent_min: 0 - percent_max: 5
      1. EL -> de:el - percent_min: 0 - percent_max: 5
      2. Biscotti con pezzi di cioccolato -> de:biscotti-con-pezzi-di-cioccolato - percent_min: 0 - percent_max: 0.55
      3. parzialmente ricoperti di cioccolato al latte delle Alpi -> de:parzialmente-ricoperti-di-cioccolato-al-latte-delle-alpi - percent_min: 0 - percent_max: 0.55
      4. Ingredienti -> de:ingredienti - percent_min: 0 - percent_max: 0.55
    19. farina di FRUMENTO -> de:farina-di-frumento - percent_min: 0 - percent_max: 5
    20. zucchero -> de:zucchero - percent_min: 0 - percent_max: 5
    21. olio di palma -> de:olio-di-palma - percent_min: 0 - percent_max: 4.76190476190476
    22. pasta di cacao -> de:pasta-di-cacao - percent_min: 0 - percent_max: 4.54545454545455
    23. burro di cacao -> de:burro-di-cacao - percent_min: 0 - percent_max: 4.34782608695652
    24. LATTE scremato in polvere -> de:latte-scremato-in-polvere - percent_min: 0 - percent_max: 4.16666666666667
    25. farina di riso -> de:farina-di-riso - percent_min: 0 - percent_max: 4
    26. siero di LATTE in polvere -> de:siero-di-latte-in-polvere - percent_min: 0 - percent_max: 3.84615384615385
    27. grasso del LATTE -> de:grasso-del-latte - percent_min: 0 - percent_max: 3.7037037037037
    28. agenti lievitanti -> de:agenti-lievitanti - percent_min: 0 - percent_max: 3.57142857142857
      1. carbonati di ammonio -> de:carbonati-di-ammonio - percent_min: 0 - percent_max: 3.57142857142857
      2. carbonati di sodio -> de:carbonati-di-sodio - percent_min: 0 - percent_max: 1.78571428571429
      3. difosfati -> de:difosfati - percent_min: 0 - percent_max: 1.19047619047619
    29. sale -> de:sale - percent_min: 0 - percent_max: 3.44827586206897
    30. destrosio -> de:destrosio - percent_min: 0 - percent_max: 3.33333333333333
    31. emulsionanti -> de:emulsionanti - percent_min: 0 - percent_max: 3.2258064516129
      1. lecitine di SOIA -> de:lecitine-di-soia - percent_min: 0 - percent_max: 3.2258064516129
      2. e482 -> en:e482 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.61290322580645
    32. farina di FRUMENTO maltato -> de:farina-di-frumento-maltato - percent_min: 0 - percent_max: 3.125
    33. GLUTINE di FRUMENTO -> de:glutine-di-frumento - percent_min: 0 - percent_max: 3.03030303030303
    34. colorante -> de:colorante - percent_min: 0 - percent_max: 2.94117647058824
      1. caroteni -> de:caroteni - percent_min: 0 - percent_max: 2.94117647058824
    35. aromi.PUÒ CONTENERE UOVA -> de:aromi-può-contenere-uova - percent_min: 0 - percent_max: 2.94117647058824
    36. Hitze und Sonnenlicht können zur Bildung eines harmlosen -> de:hitze-und-sonnenlicht-können-zur-bildung-eines-harmlosen - percent_min: 0 - percent_max: 2.77777777777778
    37. weissen Belags auf der Oberfläche der Schokolade führen -> de:weissen-belags-auf-der-oberfläche-der-schokolade-führen - percent_min: 0 - percent_max: 2.77777777777778
    38. Conservare il prodotto in luogo asciutto ed al riparo da fonti di calore -> de:conservare-il-prodotto-in-luogo-asciutto-ed-al-riparo-da-fonti-di-calore - percent_min: 0 - percent_max: 2.63157894736842
    39. Un eventuale imbianchimento della superficie del cioccolato non pregiudica minimamente il gusto e la qualità del prodotto -> de:un-eventuale-imbianchimento-della-superficie-del-cioccolato-non-pregiudica-minimamente-il-gusto-e-la-qualità-del-prodotto - percent_min: 0 - percent_max: 2.63157894736842

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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