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Grandes Galettes Bretonnes pur beurre - Le Guillou - 180 g

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Grandes Galettes Bretonnes pur beurre - Le Guillou - 180 g

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Barcode: 3042791100351 (EAN / EAN-13)

Common name: Galette pur beurre

Quantity: 180 g

Packaging: Plastic, Bag

Brands: Le Guillou

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Dry biscuits, Shortbread cookies, Shortbread cookies from Brittany, fr:Galettes bretonnes

Labels, certifications, awards: Produced in Brittany, Pure butter, Triman

Manufacturing or processing places: Bretagne, France

Stores: Proxi

Countries where sold: France

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Health

Ingredients

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    20 ingredients

    French: Farine de blé, sucre, beurre pâtissier 20% (soit 24% en beurre reconstitué), oeufs, sel, malt (orge), blancs d'oeufs, poudres à lever : carbonates d'ammonium, carbonates de sodium, diphosphates, poudre de lait écrémé, stabilisant : sorbitols, colorants : E150a, E160a, épaississant : gomme arabique.
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, 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: E150a - Plain caramel
    • Additive: E160a - Carotene
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • 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

  • 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

  • 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

  • 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

  • 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.

  • 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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butterfat, Egg, Egg white, Skimmed milk powder
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

    fr: Farine de _blé_, sucre, _beurre_ pâtissier 20% (), _oeufs_, sel, malt (_orge_), blancs d'_oeufs_, poudres à lever (carbonates d'ammonium), carbonates de sodium, diphosphates, poudre de _lait_ écrémé, stabilisant (sorbitols), colorants (e150a), e160a, épaississant (gomme arabique)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    3. _beurre_ pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent: 20
    4. _oeufs_ -> en:egg - vegan: no - vegetarian: yes
    5. sel -> en:salt - vegan: yes - vegetarian: yes
    6. malt -> en:malt - vegan: yes - vegetarian: yes
      1. _orge_ -> en:barley - vegan: yes - vegetarian: yes
    7. blancs d'_oeufs_ -> en:egg-white - vegan: no - vegetarian: yes
    8. poudres à lever -> en:raising-agent
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes
    9. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
    10. diphosphates -> en:e450 - vegan: yes - vegetarian: yes
    11. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    12. stabilisant -> en:stabiliser
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes
    13. colorants -> en:colour
      1. e150a -> en:e150a - vegan: yes - vegetarian: yes
    14. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    15. épaississant -> en:thickener
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes

Nutrition

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    Bad 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: 3 / 5 (value: 6.4, rounded value: 6.4)
    • 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: 25

    • Energy: 6 / 10 (value: 2041, rounded value: 2041)
    • Sugars: 5 / 10 (value: 25.6, rounded value: 25.6)
    • Saturated fat: 10 / 10 (value: 14.5, rounded value: 14.5)
    • Sodium: 4 / 10 (value: 412, rounded value: 412)

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

    Nutritional score: 25 (25 - 0)

    Nutri-Score: E

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    Sugars in high quantity (25.6%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in moderate quantity (1.03%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: fr:galettes-bretonnes
    Energy 2,041 kj
    (487 kcal)     		-1%
    Fat 20.5 g -7%
    Saturated fat 14.5 g +1%
    Carbohydrates 68.1 g +2%
    Sugars 25.6 g -1%
    Fiber ?
    Proteins 6.4 g +1%
    Salt 1.03 g +14%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by tacinte
Last edit of product page on by tacinte.
Product page also edited by chevalstar, desan, ennoia11, kiliweb, packbot, quechoisir, roboto-app, segundo, yuka.DrtDPdOwE8oPRvT8yI4W9RKlHvjaINBkQiYIog, yuka.sY2b0xO6T85zoF3NwEKvlktiTcXGhDKdakP5gxOo5N2hcJq0StdA8KLYOas.

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