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Préparation pour Fondant au chocolat - Casino - 500 g

Préparation pour Fondant au chocolat - Casino - 500 g

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

Barcode: 3222475757723 (EAN / EAN-13)

Common name: Pâte à gâteau prête à cuire pour fondant au chocolat

Quantity: 500 g

Brands: Casino

Stores: Casino

Countries where sold: France

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Health

Ingredients

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    18 ingredients


    French: Sucre - huile de colza - eau - chocolat en poudre 15% (sucre - pâte de cacao) - farine de blé - œufs en poudre - stabilisants : glycérol, gomme xanthane - cacao en poudre - poudres à lever : diphosphates, carbonates de sodium (contient blé) - conservateur : sorbate de potassium - sel.
    Allergens: Gluten, fr:ble-oeufs
    Traces: Soybeans

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: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates

    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

  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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

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, huile de colza, eau, chocolat en poudre 15% (sucre, pâte de cacao), farine de blé, œufs en poudre, stabilisants (glycérol), gomme xanthane, cacao en poudre, poudres à lever (diphosphates), carbonates de sodium, conservateur (sorbate de potassium), sel
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 55
    2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 15 - percent_max: 35
    3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 28.3333333333333
    4. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.5 - percent_max: 15
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.5
    5. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    6. œufs en poudre -> en:egg-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 13.75
    7. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 11
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11
    8. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.16666666666667
    9. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.85714285714286
    10. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 6.875
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.875
    11. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.11111111111111
    12. conservateur -> en:preservative - percent_min: 0 - percent_max: 5.5
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (62.5 g)
    Energy 1,839 kj
    (441 kcal)
    1,150 kj
    (276 kcal)
    Fat 26 g 16.2 g
    Saturated fat 3.9 g 2.44 g
    Carbohydrates 44 g 27.5 g
    Sugars 30 g 18.8 g
    Fiber 4.4 g 2.75 g
    Proteins 5.5 g 3.44 g
    Salt 0.46 g 0.287 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15 % 15 %
Serving size: 62.5 g

Environment

Packaging

Transportation

Other information

Other information: Conditionné sous atmosphère protectrice.

Preparation: Cuisson: 10 à 15 minutes à 210°C (th.7). Ustensiles:Moule à manqué de 24 cm de diamètre. Mode de préparation : 1. Préchauffez votre four à 210°C (Th. 7) pendant 10 à 15 minutes. 2. Versez le contenu du sachet dans un moule à manqué de 24 cm de diamètre, préalablement beurré et fariné. Pressez bien le sachet et pour le vider entièrement rouler le sachet depuis le bas jusqu'en haut. 3. Mettez à cuire à mi-hauteur dans votre four pendant 10 à 15 minutes. Au bout de 10 minutes, vérifiez la cuisson du gâteau. Plantez la lame d'un couteau au milieu du gâteau, elle doit ressortir avec des traces de chocolat, puis plantez-la à 2 cm du bord du gâteau, elle doit ressortir propre. Sortez le gâteau du four et attendez au moins 15minutes avant de le démouler.

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

Recycling instructions - To discard: Sachet plastique à jeter

Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by casino, casino-off, openfoodfacts-contributors, sylvain972, teolemon, yuka.UUtrSFNvUUhuZE11bXRvMzNpN1Yvc3R6N1p1cEJtam9MZmdJSWc9PQ.

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