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Préparation pour pain - Céréales et graines - Casino - 1 kg

Préparation pour pain - Céréales et graines - Product - fr

Préparation pour pain - Céréales et graines - Casino - 1 kg

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

Barcode: 3222473039999 (EAN / EAN-13)

Common name: Préparation pour pain aux céréales (94%)

Quantity: 1 kg

Brands: Casino

Brand owner: Casino

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Flours, Breads

Labels, certifications, awards: Nutriscore, Nutriscore Grade C

Stores: Casino

Countries where sold: France

Matching with your preferences

Health

Ingredients

23 ingredients

French: Farine de blé 69% - farine de seigle 9% - avoine concassé 5% - graines de tournesol 4% - graines de lin brun 3,5% - son de blé 2,5% - sel - acidifiants : glucono-delta-lactone, acide lactique (contient du blé), acide citrique - malt d'orge 1% - émulsifiant : E472 - poudre à lever : carbonates de sodium - levain (farine de blé complète - farine de seigle complète - farine d'orge complète - levain) - stabilisant : acétate de sodium.

Allergens: Gluten

Food processing

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

Ingredient: Emulsifier
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E262i - Sodium acetate

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E472 - Acid esters of mono- and diglycerides of fatty acids

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.

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E472

Vegan status unknown
Unrecognized ingredients: Sourdough, Sourdough

Vegetarian status unknown
Unrecognized ingredients: Sourdough, Sourdough

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
fr: Farine de blé 69%, farine de seigle 9%, avoine 5%, graines de tournesol 4%, graines de lin brun 3.5%, son de blé 2.5%, sel, acidifiants (glucono-delta-lactone), acide lactique, acide citrique, malt d'orge 1%, émulsifiant (e472), poudre à lever (carbonates de sodium), levain (farine de blé complète, farine de seigle complète, farine d'orge complète, levain), stabilisant (acétate de sodium)
Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 69 - percent: 69 - percent_max: 69

farine de seigle -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 9 - percent: 9 - percent_max: 9

avoine -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 5 - percent: 5 - percent_max: 5

graines de tournesol -> en:sunflower-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15011 - percent_min: 4 - percent: 4 - percent_max: 4

graines de lin brun -> en:brown-flax-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15052 - percent_min: 3.5 - percent: 3.5 - percent_max: 3.5

son de blé -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 1 - percent_max: 2.5

acidifiants -> en:acid - percent_min: 1 - percent_max: 1.87037037037037

glucono-delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 1.87037037037037

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 1.52281746031746

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 1.125

malt d'orge -> en:malted-barley - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 0.888888888888889

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.7

e472 -> en:e472 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7

poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.636363636363636

carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.636363636363636

levain -> en:sourdough - percent_min: 0 - percent_max: 0.583333333333333

farine de blé complète -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.583333333333333

farine de seigle complète -> en:wholemeal-rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9530 - percent_min: 0 - percent_max: 0.379149672986478

farine d'orge complète -> en:wholemeal-barley-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 0.252766448657652

levain -> en:sourdough - percent_min: 0 - percent_max: 0.189574836493239

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.538461538461538

acétate de sodium -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.538461538461538

Nutrition

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

Positive points: 5

Proteins: 5 / 5 (value: 11, rounded value: 11)

Fiber: 5 / 5 (value: 6.5, rounded value: 6.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 15

Energy: 4 / 10 (value: 1427, rounded value: 1427)

Sugars: 0 / 10 (value: 1, rounded value: 1)

Saturated fat: 1 / 10 (value: 1.1, rounded value: 1.1)

Sodium: 10 / 10 (value: 1200, rounded value: 1200)

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

Nutritional score: (15 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (1.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (3%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (100 g)	Compared to: Flours
Energy	1,427 kj (338 kcal)	1,430 kj (338 kcal)	-5%
Fat	5 g	5 g	+21%
Saturated fat	1.1 g	1.1 g	+69%
Carbohydrates	59 g	59 g	-7%
Sugars	1 g	1 g	-51%
Fiber	6.5 g	6.5 g	+10%
Proteins	11 g	11 g	-4%
Salt	3 g	3 g	+2,678%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils	0 %	0 %
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 100 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Other information

Other information: Produit sujet à dessiccation.

Preparation: au four - Cuisson au four traditionnel: dans un saladier mélanger au batteur pendant 10 mn : 500g de préparation pour pain multicéréales, 320 ml d'eau tiède (20-25°C) et un sachet de levure. Couvrir d'un torchon et laisser reposer 30 mn. Donner à la pâte la forme souhaitée et placer le(s) pâton(s) sur une plaque, dans un moule graissé ou du papier sulfurisé. Couvrir d'un torchon et laisser reposer au chaud (le volume doit doubler). Préchauffer le four à 230°C (Th.8). Humidifier légèrement le pain avant d'enfourner. Après 10 mn dans le four, régler à 200°C (Th.7) et laisser cuire 40-45 mn (pour 1 kg de préparation pour pain multicéréales : 10-15 mn supplémentaires) Variante : avant d'enfourner, saupoudrer le pain de graines de pavot, sésame, lin, flocons d'avoine.

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

Recycling instructions - To recycle: Sachet papier

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Product added on June 19, 2017, 7:28:51 PM CEST by kiliweb
Last edit of product page on April 5, 2024, 7:12:49 PM CEST by roboto-app.
Product page also edited by basmila, casino, casino-off, openfoodfacts-contributors, org-casino, quechoisir, teolemon, yuka.VGZCYkM0RUFoOTBqaHNVTW9SajY5Tjh0bDVuNGQxS25GL0UxSVE9PQ, yuka.VlBzTVA3MEUvcVVuaS9FYStpN1k1T3hxM2MvMVRUNk1BTVFKSWc9PQ.

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Préparation pour pain - Céréales et graines - Casino - 1 kg