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Pain seigle - E . leclerc - 0,250
Pain seigle - E . leclerc - 0,250
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Barcode: 2005857000003 (EAN / EAN-13)
Quantity: 0,250
Packaging: fr:Sac plastique
Brands: E . leclerc
Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Rye breads
Stores: E . leclerc
Countries where sold: France
Matching with your preferences
Health
Ingredients
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20 ingredients
: farine de Seigle, farine de blé, GLUTEN DE BLÉ, farine de seigle et de BLÉ malte, sel (1.8%), LEVAIN DE SEIGLE et de BLÉ déshydrate et dévitalisé, acidifiant: ACIDE LACTIQUE, enzymes: alpha amylases, hémicellulases, xylanases et cellulases et cellulases, antioxidant: acide ascorbique, levure, levure de panification, sel, stabilisant: gommeAllergens: GlutenTraces: Gluten, fr:ble-maltes, fr:acide-lactique, fr:ble-deshydrate, fr:levain-de-seigle
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:
- 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.
Additives
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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
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E270 - Lactic acid
Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Source: Wikipedia
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
Unrecognized ingredients: fr:levain-de-seigle-et-de-ble-deshydrate-et-devitalise, fr:xylanases-et-cellulases-et-cellulases, fr:antioxidant, fr:gommeSome ingredients could not be recognized.
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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!
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Vegan status unknown
Unrecognized ingredients: fr:levain-de-seigle-et-de-ble-deshydrate-et-devitalise, fr:xylanases-et-cellulases-et-cellulases, fr:antioxidant, fr:gommeSome 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!
-
Vegetarian status unknown
Unrecognized ingredients: fr:levain-de-seigle-et-de-ble-deshydrate-et-devitalise, fr:xylanases-et-cellulases-et-cellulases, fr:antioxidant, fr:gommeSome 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!
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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 Seigle, farine de blé, GLUTEN DE BLÉ, farine de seigle, de BLÉ malte, sel 1.8%, LEVAIN DE SEIGLE et de BLÉ déshydrate et dévitalisé, acidifiant (ACIDE LACTIQUE), enzymes (alpha amylases), hémicellulases, xylanases et cellulases et cellulases, antioxidant (acide ascorbique), levure, levure de panification, sel, stabilisant (gomme)- farine de Seigle -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 6.25 - percent_max: 91
- farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.8 - percent_max: 46.4
- GLUTEN DE BLÉ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent_max: 31.5333333333333
- farine de seigle -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 1.8 - percent_max: 24.1
- de BLÉ malte -> en:wheat-malt - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.8 - percent_max: 19.64
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
- LEVAIN DE SEIGLE et de BLÉ déshydrate et dévitalisé -> fr:levain-de-seigle-et-de-ble-deshydrate-et-devitalise - percent_min: 0 - percent_max: 1.8
- acidifiant -> en:acid - percent_min: 0 - percent_max: 1.8
- ACIDE LACTIQUE -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
- alpha amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- hémicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
- xylanases et cellulases et cellulases -> fr:xylanases-et-cellulases-et-cellulases - percent_min: 0 - percent_max: 1.8
- antioxidant -> fr:antioxidant - percent_min: 0 - percent_max: 1.8
- acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- levure de panification -> en:baker-s-yeast - vegan: yes - vegetarian: yes - ciqual_food_code: 11045 - percent_min: 0 - percent_max: 1.8
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8
- stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 1.8
- gomme -> fr:gomme - percent_min: 0 - percent_max: 1.8
Nutrition
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
Environment
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Eco-Score B - Low environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: A (Score: 97/100)
Category: Rye bread, and wheat
Category: Rye bread, and wheat
- PEF environmental score: 0.10 (the lower the score, the lower the impact)
- including impact on climate change: 0.67 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Bag Plastic High
Eco-Score for this product
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Impact for this product: B (Score: 79/100)
Product: Pain seigle - E . leclerc - 0,250
Life cycle analysis score: 97
Sum of bonuses and maluses: -15
Final score: 79/100 (The score of products with non-recyclable and non-biodegradable packaging materials is capped at 79 (grade B).)
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Carbon footprint
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Equal to driving 0.3 km in a petrol car
67 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Rye bread, and wheat (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
Bag (Plastic)
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Packaging materials
Material % Packaging weight Plastic
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, packbot, yuka.sY2b0xO6T85zoF3NwEKvlk0ZVsX3hAnNEiDkvk6kxua-HLKxc_Jy0ND0Iqs.