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Quadro crousti - Cémoi

Quadro crousti - Cémoi

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Barcode: 3173287700165 (EAN / EAN-13)

Common name: Petits œufs chocolat blanc fourrage praliné

Packaging: Plastic, Bag

Brands: Cémoi

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    25 ingredients


    French: Sucre, praliné 19% ( beurre de cacao, poudre de lait entier, graisses végétales (palme, palmiste, lactosérum en poudre, brisures de crêpe dentelle 46 % [farine de blé 2 %, sucre huile végétale (tournesol), poudre de lait écrémé, malt d'orge, sel, lactose, éclats de noisettes caramélisés 1 % (noisettes 0,5 %, sucre), cacao maigre en poudre, pâte de cacao, émulsifiant : lécithine de tournesol, arômes (soja, gluten), matière grasse de lait anhydre.
    Allergens: Gluten, Milk, Nuts, Soybeans, fr:crepe
    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: E322 - Lecithins
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • 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

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm fat, Palm kernel fat
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    Non-vegan


    Non-vegan ingredients: Whole milk powder, Whey powder, Skimmed milk powder, Lactose
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


    Sucre, praliné 19%, beurre de cacao, poudre de _lait_ entier, graisses végétales de palme, graisses végétales de palmiste, _lactosérum_ en poudre, brisures de _crêpe_ dentelle 46%, farine de _blé_ 2%, huile végétale de tournesol, poudre de _lait_ écrémé, malt d'orge, sel, _lactose_, éclats de _noisettes_ caramélisés 1% (_noisettes_ 0.5%, sucre), cacao maigre en poudre, pâte de cacao, émulsifiant (lécithine de tournesol), arômes (_soja_, _gluten_), matière grasse de _lait_ anhydre
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes
    2. praliné -> en:praline - percent: 19
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    4. poudre de _lait_ entier -> en:whole-milk-powder - vegan: no - vegetarian: yes
    5. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
    6. graisses végétales de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
    7. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
    8. brisures de _crêpe_ dentelle -> fr:brisures-de-crepe-dentelle - percent: 46
    9. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent: 2
    10. huile végétale de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    11. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    12. malt d'orge -> en:malted-barley - vegan: yes - vegetarian: yes
    13. sel -> en:salt - vegan: yes - vegetarian: yes
    14. _lactose_ -> en:lactose - vegan: no - vegetarian: yes
    15. éclats de _noisettes_ caramélisés -> fr:eclats-de-noisettes-caramelises - vegan: yes - vegetarian: yes - percent: 1
      1. _noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - percent: 0.5
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    16. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
    17. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    18. émulsifiant -> en:emulsifier
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    19. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. _soja_ -> en:soya - vegan: yes - vegetarian: yes
      2. _gluten_ -> en:gluten - vegan: yes - vegetarian: yes
    20. matière grasse de _lait_ anhydre -> fr:matiere-grasse-de-lait-anhydre

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: 1

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.3, rounded value: 5.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1, rounded value: 1)

    Negative points: 26

    • Energy: 6 / 10 (value: 2276, rounded value: 2276)
    • Sugars: 10 / 10 (value: 56, rounded value: 56)
    • Saturated fat: 10 / 10 (value: 18, rounded value: 18)
    • Sodium: 0 / 10 (value: 80, rounded value: 80)

    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

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    Sugars in high quantity (56%)


    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 low quantity (0.2%)


    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: Bonbons
    Energy 2,276 kj
    (544 kcal)
    +3%
    Fat 32 g +1%
    Saturated fat 18 g +3%
    Carbohydrates 58 g +11%
    Sugars 56 g +20%
    Fiber ?
    Proteins 5.3 g -9%
    Salt 0.2 g +30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1 %

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, yuka.YUtrU1BZQmRqOWNFdFBNQjV6TGIxOGtyL0tXNVRGUG5kUGNCSVE9PQ, yuka.ZXAwQUlJY1FoNmd4b1BjUHBqTGFvTWhwK1pxc1UxR0dGL0pKSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.