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Bûchettes café - Auchan

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Bûchettes café - Auchan

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Barcode: 2030508688644 (EAN / EAN-13)

Brands: Auchan

Labels, certifications, awards: Unfrozen

Stores: Auchan

Countries where sold: France

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Health

Ingredients

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    51 ingredients

    French: Biscuit roule et creme au beurre au cafe. Produit decongele. Ingredie nts: buche cafe 75,9% ( sucre, ea OEUFS, BEURRE 15%, farine de BLE. blanc dOEUF (blanc d'OEUF, epaississant: E415), extrait de cafe 1,4%B(cafe, eau. sucre), fibres dAVOINE, emulsifiant: E472b E477 (sirop Bde glucose, poudre de LAIT ecreme), stabilisant: sirop de sorbitol, glycerol, poudre a lever: E450 E500 (BLE)), creme au BEURRE cafe 22.8% (BEURRE, sucre, OEUF, eau, pate a cafe (cafe soluble, eau)), chocolatgrain cafe (sucre, pate de cacao 43%, beurre de cacao, agent d'enrobage: E414 E904, pate de cafe 2% ( cafe 47%, beurre de cacao, arome naturel), emulsifiant: E322(tournesol), arome naturel de vanille).
    Allergens: Eggs, Gluten, Milk

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: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Additive: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • 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

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E420ii - Sorbitol syrup

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butter, Egg white, Skimmed milk powder, Butter, Egg, E904

    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: E904

    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!

    fr: Biscuit roule et creme au beurre au cafe, Ingredie nts (buche cafe 75.9%, sucre), ea OEUFS, BEURRE 15%, farine de BLE, blanc dOEUF (blanc d'OEUF, epaississant (e415)), extrait de cafe 1.4%B (cafe, eau, sucre), fibres dAVOINE, emulsifiant (e472b), e477 (sirop Bde glucose, poudre de LAIT ecreme), stabilisant (sirop de sorbitol), glycerol, poudre a lever (e450), e500 (BLE), creme au BEURRE cafe 22.8% (BEURRE, sucre, OEUF, eau, pate a cafe (cafe soluble, eau)), chocolatgrain cafe (sucre, pate de cacao 43%, beurre de cacao, agent d'enrobage (e414), e904, pate de cafe 2% (cafe 47%, beurre de cacao, arome naturel), emulsifiant (e322 (tournesol)), arome naturel de vanille)
    1. Biscuit roule et creme au beurre au cafe -> fr:biscuit-roule-et-creme-au-beurre-au-cafe
    2. Ingredie nts -> fr:ingredie-nts
      1. buche cafe -> fr:buche-cafe - percent: 75.9
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. ea OEUFS -> fr:ea-oeufs
    4. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent: 15
    5. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    6. blanc dOEUF -> fr:blanc-doeuf
      1. blanc d'OEUF -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001
      2. epaississant -> en:thickener
        1. e415 -> en:e415 - vegan: yes - vegetarian: yes
    7. extrait de cafe 1.4%B -> fr:extrait-de-cafe-1-4-b
      1. cafe -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. fibres dAVOINE -> fr:fibres-davoine
    9. emulsifiant -> en:emulsifier
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    10. e477 -> en:e477 - vegan: maybe - vegetarian: maybe
      1. sirop Bde glucose -> fr:sirop-bde-glucose
      2. poudre de LAIT ecreme -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    11. stabilisant -> en:stabiliser
      1. sirop de sorbitol -> en:e420ii - vegan: yes - vegetarian: yes
    12. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe
    13. poudre a lever -> en:raising-agent
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes
    14. e500 -> en:e500 - vegan: yes - vegetarian: yes
      1. BLE -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    15. creme au BEURRE cafe -> fr:creme-au-beurre-cafe - percent: 22.8
      1. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. OEUF -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
      4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      5. pate a cafe -> fr:pate-a-cafe
        1. cafe soluble -> en:instant-coffee - vegan: yes - vegetarian: yes - ciqual_food_code: 18005
        2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    16. chocolatgrain cafe -> fr:chocolatgrain-cafe
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. pate de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent: 43
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. agent d'enrobage -> en:glazing-agent
        1. e414 -> en:e414 - vegan: yes - vegetarian: yes
      5. e904 -> en:e904 - vegan: no - vegetarian: no
      6. pate de cafe -> fr:pate-de-cafe - percent: 2
        1. cafe -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent: 47
        2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
        3. arome naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      7. emulsifiant -> en:emulsifier
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
          1. tournesol -> en:sunflower - vegan: yes - vegetarian: yes
      8. arome naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes

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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Product added on by kiliweb
Last edit of product page on by annelotte.
Product page also edited by roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmh8Vof6-BbGLxz4qE-r2Pe8EIDrXYFd2KfTCas.

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