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Brioche tranchée pur beurre Aldi - Les Pâtissades - 500 g e

Brioche tranchée pur beurre Aldi - Les Pâtissades - 500 g e

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Barcode: 26073521

Common name: Brioche tranchée pur beurre

Quantity: 500 g e

Packaging: Plastic, Bag

Brands: Les Pâtissades

Categories: Snacks, Sweet snacks, Sweet pastries and pies, Viennoiseries, Brioches, Pure butter brioche, fr:Brioches tranchées, fr:Brioches tranchées pur beurre

Labels, certifications, awards: Made in France, New, Nutriscore, Nutriscore Grade D, Pure butter

Manufacturing or processing places: France, 85150 La Mothe Achard

Traceability code: EMB 85052 - Chapelle-Achard (Vendée, France)

Stores: ALDI

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    17 ingredients


    wheat flour , water, concentrated butter 11 %, sugar, whole eggs, fresh, salt, yeast, natural flavor, wheat gluten , emulsifiers (e471, e481), flavour, skimmed milk powder, yeast disabled, dye (beta-carotene)
    Allergens: Eggs, Gluten, Milk
    Traces: 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: E160a - Carotene
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gluten

    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
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E481 - Sodium stearoyl-2-lactylate


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Butterfat, Whole fresh eggs, Skimmed milk powder
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    Maybe vegetarian


    Ingredients that may not be vegetarian: Natural flavouring, E471, E481, Flavouring, E160ai
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    : Farine de _blé_, eau, _beurre_ concentré 11%, sucre, _œufs_ entiers frais, sel, levure, arôme naturel, gluten de _blé_, émulsifiants (e471, e481), arôme, poudre de _lait_ écrémé, levure désactivée, colorant (bêta-carotène)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 12.6 - percent_max: 78
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 11 - percent_max: 44.5
    3. _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 11 - percent: 11 - percent_max: 11
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    5. _œufs_ entiers frais -> en:whole-fresh-eggs - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11
    6. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    7. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    8. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
    9. gluten de _blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    10. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.1
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.1
      2. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.55
    11. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
    12. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    13. levure désactivée -> en:deactivated-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    14. colorant -> en:colour - percent_min: 0 - percent_max: 1.1
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.1

Nutrition

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    Poor nutritional quality


    ⚠️ 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: 4 / 5 (value: 7.1, rounded value: 7.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 18

    • Energy: 4 / 10 (value: 1481, rounded value: 1481)
    • Sugars: 2 / 10 (value: 12, rounded value: 12)
    • Saturated fat: 8 / 10 (value: 8.4, rounded value: 8.4)
    • Sodium: 4 / 10 (value: 440, rounded value: 440)

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

    Nutritional score: (18 - 0)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (67 g)
    Compared to: fr:Brioches tranchées pur beurre
    Energy 1,481 kj
    (354 kcal)
    992 kj
    (237 kcal)
    -1%
    Fat 13 g 8.71 g -1%
    Saturated fat 8.4 g 5.63 g +2%
    Carbohydrates 52 g 34.8 g +2%
    Sugars 12 g 8.04 g -8%
    Fiber 0 g 0 g -100%
    Proteins 7.1 g 4.76 g -15%
    Salt 1.1 g 0.737 g +15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 67 g

Environment

Carbon footprint

Packaging

Transportation