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Paris Brest -

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Common name: Paris Brest

Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries, Paris-Brest

Countries where sold: France

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Health

Ingredients

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    52 ingredients

    : Mousse pralin (CRÈME UHT. PASTICREME.1L (Crème de LAIT. protéines de LAIT. stabilisant : carraghénanes.). Crème pâtissière (Eau ,Poudre pour crème pâtissière (Sucre: amidon transformé de pomme de terre (E 1414): CRÈME en poudre: dextrose: épaississants (lactate de calcium (E327). diphosphate di sodique (E450( i)). phosphate di-sodique (E 339). carraghénane (E407). cellulose E460) alginate (E 401-E 404)): sel : arômes colorants bêtacarotène E160a. riboflavine E101i.). CRÈME UHT PASTICREME 1L (Crème de LAIT. protéines de LAIT. stabilisant : carraghénanes.)). Pralin amande-noisette (Fruits secs( AMANDES. NOISETTES). sucre de betterave, huile D’AMANDE raffinée, émulsifiant : lécithine de 50JA arôme naturel vanille.) GELÉE DESSERT DE BŒUF 3KG (Sucre. gélatine de bœuf. dextrose base blé. amidon de maïs.)). Pate à choux (Paris.brest beurre x80.1. 056kg). Sucre
    Allergens: Milk, Nuts

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: E101 - Riboflavin
    • Additive: E1414 - Acetylated distarch phosphate
    • Additive: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E401 - Sodium alginate
    • Additive: E404 - Calcium alginate
    • Additive: E407 - Carrageenan
    • Additive: E428 - Gelatine
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • E101 - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E101i - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    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.

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E404 - Calcium alginate

    Calcium alginate: Calcium alginate is a water-insoluble, gelatinous, cream-coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Calcium alginate is also used for entrapment of enzymes and forming artificial seeds in plant tissue culture. "Alginate" is usually the salts of alginic acid, but it can also refer to derivatives of alginic acid and alginic acid itself; in some publications the term "algin" is used instead of alginate. Alginate is present in the cell walls of brown algae, as the calcium, magnesium and sodium salts of alginic acid.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: UHT cream, Cream, Milk proteins, Cream, Cream, Milk proteins, Beef gelatin

    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

    Non-vegetarian

    Non-vegetarian ingredients: Beef gelatin

    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!

    : Mousse pralin, CRÈME UHT, PASTICREME.1L (Crème de LAIT, protéines de LAIT, stabilisant (carraghénanes)), Crème pâtissière, Eau, Poudre pour crème pâtissière, Sucre (amidon transformé de pomme de terre (e1414)), CRÈME (dextrose), épaississants, lactate de calcium (e327), diphosphate di sodique (e450 (i)), phosphate disodique (e339), carraghénane (e407), cellulose e460) alginate (e401, e404, sel), arômes colorants bêtacarotène e160a, riboflavine e101i, CRÈME UHT PASTICREME (Crème de LAIT, protéines de LAIT, stabilisant (carraghénanes)), Pralin amande-noisette (Fruits secs (AMANDES, NOISETTES), sucre de betterave, huile D'AMANDE, émulsifiant (lécithine de 50JA arôme naturel vanille)), GELÉE DESSERT DE BŒUF (Sucre, gélatine de bœuf, dextrose base blé, amidon de maïs), Pate à choux (Paris.brest beurre x80.1), Sucre
    1. Mousse pralin -> fr:mousse-pralin - percent_min: 4.76190476190476 - percent_max: 100
    2. CRÈME UHT -> en:uht-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 50
    3. PASTICREME.1L -> fr:pasticreme-1l - percent_min: 0 - percent_max: 33.3333333333333
      1. Crème de LAIT -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333
      2. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 11.1111111111111
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    4. Crème pâtissière -> fr:creme-patissiere - percent_min: 0 - percent_max: 25
    5. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 20
    6. Poudre pour crème pâtissière -> fr:poudre-pour-creme-patissiere - percent_min: 0 - percent_max: 16.6666666666667
    7. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
      1. amidon transformé de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
        1. e1414 -> en:e1414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    8. CRÈME -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 10
      1. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
    9. épaississants -> en:thickener - percent_min: 0 - percent_max: 10
    10. lactate de calcium -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. diphosphate di sodique -> fr:diphosphate-di-sodique - percent_min: 0 - percent_max: 9.09090909090909
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
        1. i -> fr:i - percent_min: 0 - percent_max: 9.09090909090909
    12. phosphate disodique -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. cellulose e460) alginate -> en:e460-alginate - percent_min: 0 - percent_max: 7.14285714285714
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. e404 -> en:e404 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.27
    15. arômes colorants bêtacarotène e160a -> fr:aromes-colorants-betacarotene-e160a - percent_min: 0 - percent_max: 6.66666666666667
    16. riboflavine e101i -> en:e101i - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. CRÈME UHT PASTICREME -> fr:creme-uht-pasticreme - percent_min: 0 - percent_max: 5.88235294117647
      1. Crème de LAIT -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 5.88235294117647
      2. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
      3. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 1.96078431372549
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96078431372549
    18. Pralin amande-noisette -> fr:pralin-amande-noisette - percent_min: 0 - percent_max: 5.55555555555556
      1. Fruits secs -> en:dried-fruits - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
        1. AMANDES -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 5.55555555555556
        2. NOISETTES -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 2.77777777777778
      2. sucre de betterave -> en:beet-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.77777777777778
      3. huile D'AMANDE -> en:almond-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.85185185185185
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.38888888888889
        1. lécithine de 50JA arôme naturel vanille -> fr:lecithine-de-50ja-arome-naturel-vanille - percent_min: 0 - percent_max: 1.38888888888889
    19. GELÉE DESSERT DE BŒUF -> fr:gelee-dessert-de-boeuf - percent_min: 0 - percent_max: 5.26315789473684
      1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.26315789473684
      2. gélatine de bœuf -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.63157894736842
      3. dextrose base blé -> fr:dextrose-base-ble - percent_min: 0 - percent_max: 1.75438596491228
      4. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.31578947368421
    20. Pate à choux -> fr:pate-a-choux - percent_min: 0 - percent_max: 5
      1. Paris.brest beurre x80.1 -> fr:paris-brest-beurre-x80-1 - percent_min: 0 - percent_max: 5
    21. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.76190476190476

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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: 0

    • Proteins: 2 / 5 (value: 4.4, rounded value: 4.4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000181652250745401, rounded value: 0)

    Negative points: 17

    • Energy: 4 / 10 (value: 1552, rounded value: 1552)
    • Sugars: 2 / 10 (value: 10, rounded value: 10)
    • Saturated fat: 10 / 10 (value: 19, rounded value: 19)
    • Sodium: 1 / 10 (value: 108, rounded value: 108)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (17 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Paris-Brest
    Energy 1,552 kj
    (371 kcal)     		+9%
    Fat 32 g +31%
    Saturated fat 19 g +53%
    Carbohydrates 15 g -42%
    Sugars 10 g -38%
    Fiber ?
    Proteins 4.4 g -21%
    Salt 0.27 g -21%
    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 didierg.
Product page also edited by openfoodfacts-contributors, roboto-app, yuka.VjRFUkwvZ3htK05YbU1FR3doV0tvdHg0OXArTVFsMjNGUE1RSWc9PQ.

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