arrow_upward

Torsade aux Pépites de Chocolat pur beurre - Boulanger - 85 g

Torsade aux Pépites de Chocolat pur beurre - Boulanger - 85 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 3242271150115 (EAN / EAN-13)

Common name: Pâte feuilletée au beurre (14%) garnie de crème pâtissière (30%) et de pépites de chocolat (10%). - Torsade aux Pépites de Chocolat

Quantity: 85 g

Packaging: Plastic, Bag, Fresh

Brands: Boulanger

Categories: Snacks, Sweet snacks, Viennoiseries, Refrigerated foods

Labels, certifications, awards: Green Dot, Pure butter

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    33 ingredients


    French: Eau, farine de blé, blé malté, germe de blé, beurre, sucre, pâte de cacao, levure, amidon modifié, œuf, gluten de blé, lactose, lactoprotéines, crème en poudre, lactosérum en poudre, sel, poudre de lait écrémé, colorants : extrait de curcuma, extrait de carotte, stabilisants : E450, E516, épaississant : E401, beurre de cacao, arômes, émulsifiants : E472e, lécithines de soja, extrait d'acérola, agent de traitement de la farine : E300.
    Allergens: Eggs, Gluten, Milk, Soybeans, fr:lactoproteines
    Traces: Mustard, Nuts, Sesame seeds

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E100 - Curcumin
    • Additive: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E450 - Diphosphates
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Lactose
    • Ingredient: Milk proteins
    • Ingredient: Thickener
    • 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
  • E516 - Calcium sulphate


    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Butter, Egg, Lactose, Milk proteins, Cream, Whey powder, Skimmed milk powder
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


    Eau, farine de _blé_, _blé_ malté, germe de _blé_, _beurre_, sucre, pâte de cacao, levure, amidon modifié, _œuf_, _gluten de blé_, _lactose_, _lactoprotéines_, _crème_, _lactosérum_ en poudre, sel, poudre de _lait_ écrémé, colorants (extrait de curcuma), extrait de carotte, stabilisants (e450), e516, épaississant (e401), beurre de cacao, arômes, émulsifiants (e472e), lécithines de _soja_, extrait d'acérola, agent de traitement de la farine (e300)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
    2. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. _blé_ malté -> en:wheat-malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. germe de _blé_ -> en:wheat-germ - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. _beurre_ -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. _œuf_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. _gluten de blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. _lactoprotéines_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. _crème_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    16. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. colorants -> en:colour - percent_min: 0 - percent_max: 5.55555555555556
      1. extrait de curcuma -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. extrait de carotte -> en:carrot-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 5
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. e516 -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. épaississant -> en:thickener - percent_min: 0 - percent_max: 4.54545454545455
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
    26. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. extrait d'acérola -> en:acerola-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 3.57142857142857
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

  • icon

    Bad 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: 0

    • Proteins: 3 / 5 (value: 4.9, rounded value: 4.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 4 / 10 (value: 1347, rounded value: 1347)
    • Sugars: 3 / 10 (value: 16, rounded value: 16)
    • Saturated fat: 9 / 10 (value: 9.5, rounded value: 9.5)
    • Sodium: 3 / 10 (value: 292, rounded value: 292)

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

    Score nutritionnel: 19 (19 - 0)

    Nutri-Score: E

  • icon

    Sugars in high quantity (16%)


    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 moderate quantity (0.73%)


    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 (85 g)
    Compared to: Refrigerated foods
    Energy 1,347 kj
    (322 kcal)
    1,140 kj
    (274 kcal)
    +78%
    Fat 15 g 12.8 g +63%
    Saturated fat 9.5 g 8.07 g +203%
    Carbohydrates 41 g 34.9 g +185%
    Sugars 16 g 13.6 g +437%
    Fiber 0 g 0 g -100%
    Proteins 4.9 g 4.17 g -34%
    Salt 0.73 g 0.621 g -26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 85 g

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, quechoisir, yuka.R1prNURZUllyNkVUdVAwVDNDSGw4ZkYrd3M2dWRsbUlLOEFVSWc9PQ, yuka.WElJNklyd0FtUGtydHZBYy9pbndwTjB0d3AyeVJGdWNjTmM4SUE9PQ.

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