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Petites Madeleine pépites chocolat - St Michel - 400 g ℮

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Petites Madeleine pépites chocolat - St Michel - 400 g ℮

Barcode: 3178530410143 (EAN / EAN-13)

Common name: Madeleines aux pépites de chocolat (5%) et pépites de chocolat au lait (2,7%)

Quantity: 400 g ℮

Packaging: Plastic, Bag, fr:Film plastique à jeter, fr:Pensez au tri!, fr:Point vert

Brands: St Michel

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes, Madeleines, Chocolate madeleines

Labels, certifications, awards: Free range, No preservatives, Free range eggs, Made in France, No colorings, No hydrogenated fats, No palm oil, fr:Terracycle

Origin of ingredients: fr:Farine de blé de France

Manufacturing or processing places: France

Stores: Magasins U, carrefour.fr

Countries where sold: France, Switzerland

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Health

Ingredients

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    22 ingredients

    farine de blé (27 %), sucre, huile de colza non hydrogénée, œufs de poules élevées en plein air (16 %), sirop de glucose-fructose, stabilisant : glycérol, pâte de cacao, lait frais demi-écrémé pasteurisé (2,3%), fécule, poudres à lever : diphosphates et carbonates de sodium (blé), lait entier en poudre, beurre de cacao, sel, arômes, cacao maigre en poudre, lactose, émulsifiant : lécithine de soja
    Allergens: Eggs, Gluten, Milk, Soybeans
    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
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose

    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

  • 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

  • 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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Free range chicken eggs, Fresh organic pasteurised semi-skimmed milk, Whole 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

    Farine de _blé_ 27%, sucre, huile de colza, _œufs_ de poules élevées en plein air 16%, sirop de glucose-fructose, stabilisant (glycérol), pâte de cacao, _lait_ frais demi-écrémé 2.3%, fécule, poudres à lever (diphosphates de sodium), carbonates de sodium (_blé_), _lait_ entier en poudre, beurre de cacao, sel, arômes, cacao maigre en poudre, _lactose_, émulsifiant (lécithine de _soja_)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 27 - percent: 27 - percent_max: 27
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 27
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 16 - percent_max: 24.9333333333333
    4. _œufs_ de poules élevées en plein air -> en:free-range-chicken-eggs - vegan: no - vegetarian: yes - percent_min: 16 - percent: 16 - percent_max: 16
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 13.6666666666667
    6. stabilisant -> en:stabiliser - percent_min: 2.3 - percent_max: 9.675
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 2.3 - percent_max: 9.675
    7. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 7.28
    8. _lait_ frais demi-écrémé -> en:fresh-organic-pasteurised-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    9. fécule -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    10. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.3
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    11. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      1. _blé_ -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    12. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    13. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    14. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    15. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.3
    16. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    17. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.12
    18. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.9875
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9875

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: 16

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

    Positive points: 1

    • Proteins: 3 / 5 (value: 5.5, rounded value: 5.5)
    • Fiber: 1 / 5 (value: 1.2, rounded value: 1.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 16, rounded value: 16)

    Negative points: 17

    • Energy: 5 / 10 (value: 1894, rounded value: 1894)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 3 / 10 (value: 3.5, rounded value: 3.5)
    • Sodium: 3 / 10 (value: 304, rounded value: 304)

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

    Score nutritionnel: 16 (17 - 1)

    Nutri-Score: D

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    Sugars in high quantity (30%)

    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 (0.76%)

    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     		As sold
    per serving (15 g)     		Compared to: Chocolate madeleines
    Energy 1,894 kj
    (452 kcal)     		284 kj
    (67 kcal)     		+1%
    Fat 22 g 3.3 g -7%
    Saturated fat 3.5 g 0.525 g -51%
    Carbohydrates 56 g 8.4 g +8%
    Sugars 30 g 4.5 g +5%
    Fiber 1.2 g 0.18 g -21%
    Proteins 5.5 g 0.825 g -3%
    Salt 0.76 g 0.114 g +5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16 % 16 %
Serving size: 15 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by quechoisir.
Product page also edited by aleene, alexg, beniben, big-brother, bookynette, camillem, date-limite-app, driveoff, envol-vert, faut-pas-rever, foodrepo, foodvisor, inf, jean3615, keragui, kiliweb, magasins-u, packbot, paragon, scanbot, segundo, taztempest, teolemon, twoflower, yuka.R29jclFKcFFwZlVCbXR0bTFTakZ3dDVSM01mMmJWaWNDZXBCSUE9PQ, yuka.RjQ4cUFKd0l0dWdZaHM4Lzh4VDZ5L0JIMVpuMVd6S3pJZUVYSVE9PQ, yuka.SHFZOExwdzhpZm9vbHNjWXh4VGt4dmRUN0w2cFpUaVFOc2hJSUE9PQ, yuka.SHJ3cFA1OHZ1NkZRaHNVd3hpenk5UFpWLzUrclVtV2xkT0JKSVE9PQ, yuka.U0wwQ1M2NDRuOVFtcDhRRndBS0syWU5yM29LWFRWS3pLY2MwSVE9PQ, yuka.Ulk0ZENhWXJnZm9Hd1BRWi95dnV5TU5rNVlPMkRVS1BOY2MxSVE9PQ, yuka.WFpFSE03azk5K1FSbWNJaG9EM1orL2xmblp5d1d6NkZLclkvSUE9PQ, yuka.YWFVS0VZQXF1ZWtrbzhjczlDTEZwZDlXeEtleVdYcVZkUFlBSVE9PQ, yuka.YktaZVFQMVJtdndLeS9ObDJFN2F4T2hyL3A2MWMyZWJOTm8rSUE9PQ, yuka.ZC9wZU9mNHZxK2diaDhVWTd3SEgwOVozMjc2blcwNmNFL0EvSUE9PQ, yuka.ZVlJS0dwd0ttYVVoZ01ZLzRocnE4TXR1NnBTRmIxL3VGZVlQSVE9PQ.
Last check of product page on by aleene.

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