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Papillotes pralinés - F.M Confiseur Chocolatier - 460 g e

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Papillotes pralinés - F.M Confiseur Chocolatier - 460 g e

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Barcode: 3110845102092 (EAN / EAN-13)

Quantity: 460 g e

Packaging: Plastic, Bag

Brands: F.M Confiseur Chocolatier, Chocolaterie du Forez

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Candies, fr:Papillotes en chocolat, fr:Papillottes

Labels, certifications, awards: Green Dot, fr:Triman

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    65 ingredients

    French: Chocolat noir (sucre, pâte de cacao, lactose, beurre de cacao, matière grasse laitière anhydre, émulsifiant : lécithine de soja), chocolat au lait (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lactose, lactosérum en poudre, émulsifiant : lécithine de soja), sucre, praline 9 % (sucre, noisettes, amandes), graisses végétales (palme et palmiste), lactose, lactosérum en poudre, huile de tournesol émulsifiants : lécithine de soja, de tournesol, monostéarate de glycérol, arômes, sel, blanc d'œuf, noix de pécan, crème, cacao maigre en poudre, farine de blé, amidon de blé, gluten de blé, malt de blé, malt d'orge, farine de riz, fibres végétales, noyau d'abricot amer, sirop de glucose, dextrose, sirop de glucose-fructose, poudres à lever E500, E501, E503, E500ii, E503i, épices, café, dioxyde de carbone, agent d'enrobage : gomme laque, colorants : E132, E171, E172, anti - agglomérant : E555, huile de colza.
    Allergens: Eggs, Gluten, Milk, Nuts, Soybeans
    Traces: Nuts, Peanuts

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E132 - Indigotine
    • Additive: E171 - Titanium dioxide
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E290 - Carbon dioxide
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten
    • Ingredient: Lactose
    • Ingredient: Whey

    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

  • E132 - Indigotine

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E290 - Carbon dioxide

    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E500ii - Sodium hydrogen carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E501 - Potassium carbonates

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • 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

  • E503i - Ammonium carbonate

    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

  • 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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    Palm oil

    Ingredients that contain palm oil: Palm fat, Palm kernel fat
  • icon

    Non-vegan

    Non-vegan ingredients: Lactose, Milk chocolate, Whole milk powder, Lactose, Whey powder, Lactose, Whey powder, Egg white, Cream, 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!

    Chocolat noir (sucre, pâte de cacao, _lactose_, beurre de cacao, matière grasse laitière anhydre, émulsifiant (lécithine de _soja_)), chocolat au lait (sucre, beurre de cacao, _lait_ entier en poudre, pâte de cacao, _lactose_, _lactosérum_ en poudre, émulsifiant (lécithine de _soja_)), sucre, praline 9% (sucre, _noisettes_, _amandes_), graisses végétales de palme, graisses végétales de palmiste, _lactose_, _lactosérum_ en poudre, huile de tournesol émulsifiants (lécithine de _soja_), de tournesol, monostéarate de glycérol, arômes, sel, blanc d'_œuf_, _noix de pécan_, _ crème_, cacao maigre en poudre, farine de _blé_, amidon de _blé_, _gluten de blé_, malt de _blé_, malt d'_orge_, farine de riz, fibres végétales, noyau d'abricot amer, sirop de glucose, dextrose, sirop de glucose-fructose, poudres à lever (e500), e501, e503, e500ii, e503i, épices, café, dioxyde de carbone, agent d'enrobage (gomme laque), colorants (e132), e171, e172, anti-agglomérant (e555), huile de colza
    1. Chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 9 - percent_max: 73
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 73
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 36.5
      3. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 24.3333333333333
      4. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.25
      5. matière grasse laitière anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 14.6
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 12.1666666666667
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.1666666666667
    2. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 9 - percent_max: 41
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.28571428571429 - percent_max: 41
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20.5
      3. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 13.6666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.25
      5. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.2
      6. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.83333333333333
      7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.85714285714286
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.85714285714286
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 30.3333333333333
    4. praline -> en:praline - percent_min: 9 - percent: 9 - percent_max: 9
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 9
      2. _noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      3. _amandes_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    5. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 9
    6. graisses végétales de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 9
    7. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9
    8. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9
    9. huile de tournesol émulsifiants -> fr:huile-de-tournesol-emulsifiants - percent_min: 0 - percent_max: 9
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    10. de tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    11. monostéarate de glycérol -> en:glycerol-monostearate - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.11111111111111
    12. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. blanc d'_œuf_ -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. _noix de pécan_ -> en:pecan-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. _ crème_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    17. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.86666666666667
    18. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5625
    19. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29411764705882
    20. _gluten de blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.05555555555556
    21. malt de _blé_ -> en:wheat-malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84210526315789
    22. malt d'_orge_ -> en:malted-barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.65
    23. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.47619047619048
    24. fibres végétales -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.31818181818182
    25. noyau d'abricot amer -> fr:noyau-d-abricot-amer - percent_min: 0 - percent_max: 3.17391304347826
    26. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.04166666666667
    27. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.92
    28. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.80769230769231
    29. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.7037037037037
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7037037037037
    30. e501 -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.60714285714286
    31. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.51724137931034
    32. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.43333333333333
    33. e503i -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.35483870967742
    34. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.28125
    35. café -> en:coffee - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.21212121212121
    36. dioxyde de carbone -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14705882352941
    37. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 2.08571428571429
      1. gomme laque -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.08571428571429
    38. colorants -> en:colour - percent_min: 0 - percent_max: 2.02777777777778
      1. e132 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02777777777778
    39. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.97297297297297
    40. e172 -> en:e172 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92105263157895
    41. anti-agglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.87179487179487
      1. e555 -> en:e555 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.87179487179487
    42. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.825

Nutrition

  • icon

    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: 2 / 5 (value: 4.3, rounded value: 4.3)
    • 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: 26

    • Energy: 6 / 10 (value: 2139, rounded value: 2139)
    • Sugars: 10 / 10 (value: 58, rounded value: 58)
    • Saturated fat: 10 / 10 (value: 14, rounded value: 14)
    • Sodium: 0 / 10 (value: 20, rounded value: 20)

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

    Score nutritionnel: 26 (26 - 0)

    Nutri-Score: E

  • icon

    Sugars in high quantity (58%)

    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.
  • icon

    Salt in low quantity (0.05%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: fr:Papillotes en chocolat
    Energy 2,139 kj
    (512 kcal)     		-3%
    Fat 28 g -13%
    Saturated fat 14 g -15%
    Carbohydrates 60 g +16%
    Sugars 58 g +19%
    Fiber ?
    Proteins 4.3 g -29%
    Salt 0.05 g -53%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by beniben, openfoodfacts-contributors, packbot, yuka.SGZzRURLc0VxOFFHb1BJNXhEM0pvZWhFbjVLTVgyUHZDY2tTSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlndidvbl-GKfMBPtgmiQ9IuHN8TxWMN4_azKa6o.

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