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Génoise Fourrée Framboise - Casino - 150 g

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Génoise Fourrée Framboise - Casino - 150 g

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Some of the data for this product has been provided directly by the manufacturer casino.

Barcode: 3222471110546 (EAN / EAN-13)

Common name: 12 biscuits avec un fourrage (55%) à la framboise, aromatisé framboise et un nappage de chocolat noir

Quantity: 150 g

Packaging: Plastic, Box, Cardboard

Brands: Casino

Categories: Snacks, Sweet snacks, Biscuits and cakes, Jaffa cakes

Labels, certifications, awards: Green Dot

EMB code: EMB 68056A - Brunstatt (Haut-Rhin, France)

Stores: Casino

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    34 ingredients

    French: fourrage 55%: sirop de glucose-fructose - sucre - jus de framboise à base de jus concentré 26%* - gélifiant : pectines - acidifiant : acide citrique - arôme. biscuit 28 % : farine de blé - sucre - oeuf entier 21 %* - matière grasse végétale (palme) - stabilisant : sorbitols - sirop de glucose-fructose - amidon de blé - amidon de tapioca - poudres à lever : carbonates d'ammonium, carbonates de sodium - émulsifiant : mono - et diglycérides d'acides gras - correcteur d'acidité : citrates de sodium - sel. nappage chocolat noir 17% : pâte de cacao - sucre - beurre de cacao - émulsifiant : lécithines de soja - arôme . * pourcentages exprimés sur chaque partie. traces de _fruits à coque_et de lait.
    Allergens: Eggs, Gluten, Soybeans, fr:biscuit, fr:fourrage, fr:nappage-chocolat-noir, fr:biscuit, fr:fourrage, fr:nappage-chocolat-noir
    Traces: Milk, 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: E420 - Sorbitol
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose

    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

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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

  • E440 - Pectins

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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

  • 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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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: Whole egg

    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

    Vegetarian status unknown

    Unrecognized ingredients: fr:jus-de-framboise-a-base-de-jus-concentre, Biscuit, fr:nappage-chocolat-noir, fr:traces-de-fruits-a-coque-et-de-lait

    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!

    _fourrage_ 55% (sirop de glucose-fructose), sucre, jus de framboise à base de jus concentré 26%, gélifiant (pectines), acidifiant (acide citrique), arôme, _biscuit_ 28% (farine de _blé_), sucre, _oeuf_ entier 21%, matière grasse végétale de palme, stabilisant (sorbitols), sirop de glucose-fructose, amidon de _blé_, amidon de tapioca, poudres à lever (carbonates d'ammonium), carbonates de sodium, émulsifiant (mono- et diglycérides d'acides gras), correcteur d'acidité (citrates de sodium), sel, _nappage chocolat noir_ 17% (pâte de cacao), beurre de cacao, émulsifiant (lécithines de _soja_), arôme, traces de _fruits à coque_et de _lait_
    1. _fourrage_ -> en:filling - vegan: ignore - vegetarian: ignore - percent: 55
      1. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    3. jus de framboise à base de jus concentré -> fr:jus-de-framboise-a-base-de-jus-concentre - percent: 26
    4. gélifiant -> en:gelling-agent
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes
    5. acidifiant -> en:acid
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    7. _biscuit_ -> en:biscuit - percent: 28
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes
    8. sucre -> en:sugar - vegan: yes - vegetarian: yes
    9. _oeuf_ entier -> en:whole-egg - vegan: no - vegetarian: yes - percent: 21
    10. matière grasse végétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
    11. stabilisant -> en:stabiliser
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes
    12. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    13. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes
    14. amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes
    15. poudres à lever -> en:raising-agent
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes
    16. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
    17. émulsifiant -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    18. correcteur d'acidité -> en:acidity-regulator
      1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes
    19. sel -> en:salt - vegan: yes - vegetarian: yes
    20. _nappage chocolat noir_ -> fr:nappage-chocolat-noir - percent: 17
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    21. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    22. émulsifiant -> en:emulsifier
      1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
    23. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    24. traces de _fruits à coque_et de _lait_ -> fr:traces-de-fruits-a-coque-et-de-lait

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: 3

    • Proteins: 1 / 5 (value: 3.1, rounded value: 3.1)
    • Fiber: 3 / 5 (value: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 4 / 10 (value: 1623, rounded value: 1623)
    • Sugars: 10 / 10 (value: 56, rounded value: 56)
    • Saturated fat: 6 / 10 (value: 6.2, rounded value: 6.2)
    • Sodium: 0 / 10 (value: 76, rounded value: 76)

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

    Score nutritionnel: 17 (20 - 3)

    Nutri-Score: D

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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.
  • icon

    Salt in low quantity (0.19%)

    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     		As sold
    per serving (12,5 g)     		Compared to: Jaffa cakes
    Energy 1,623 kj
    (385 kcal)     		203 kj
    (48 kcal)     		+2%
    Fat 11 g 1.38 g +15%
    Saturated fat 6.2 g 0.775 g +16%
    Carbohydrates 67 g 8.38 g -2%
    Sugars 56 g 7 g +11%
    Fiber 3 g 0.375 g +36%
    Proteins 3.1 g 0.388 g -13%
    Salt 0.19 g 0.024 g -6%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 12,5 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Other information

Conservation conditions: A conserver à l'abri de la chaleur et de l'humidité.

Recycling instructions - To recycle: etui carton à recycler

Recycling instructions - To discard: film plastique à jeter

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by moon-rabbit.
Product page also edited by beniben, casino, casino-off, celine2018, kiliweb, packbot, sebleouf, tacite, teolemon, yuka.U3FJdE5yZ2hvdmN2aE1FU3hEblk2NHg3N1kyelJsK29EOFV6SVE9PQ, yuka.WDVBWkg1a0svTkJUc3NJZzFTenI4NGtxK29lMGZUaXpOOU5NSVE9PQ, yuka.ZjZvQkFwOVJ0OEJYcGM4VC9SamU4K0I4MnBiemVFcXFJZE1lSVE9PQ, yuka.ZkpFc0M3a2N1UE1wa2NjQzhBdUwwK3gremFDaWIyYTJOY1VNSWc9PQ.

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