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Tiramisu - Carrefour - 500 g

Tiramisu - Carrefour - 500 g

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

Barcode: 3245412702815 (EAN / EAN-13)

Common name: Dessert pâtissier composé d'une préparation au mascarpone et aromatisée 69% et d'une génoise imbibée de sauce au café 23,4%, saupoudré de cacao.

Quantity: 500 g

Brands: Carrefour

Categories: Snacks, Dairies, Desserts, Sweet snacks, Biscuits and cakes, Dairy desserts, Pastries, Tiramisu, Coffee tiramisu

Labels, certifications, awards: Made in Italy, Nutriscore, Nutriscore Grade C

Origin of the product and/or its ingredients: Ce produit est fabriqué en Italie à partir de mascarpone d'origine Union Européenne, de vin Marsala d'origine Italie, ainsi que de café de diverses origines. Ce dessert pâtissier est fabriqué en Italie à partir de mascarpone composé de crème de lait et de lait d'origine Européenne, d'œufs d'origine Européenne et de café soluble et d'extrait de café issus de grains de diverses origines.

Producer: Fabriqué en Italie par A-27 pour Interdis. Fabriqué en Italie par A-27 S.p.A., via Cascinetta, 44 - 28013 Gattico (NO) Italie, pour Interdis.

EMB code: IT, Q7S5F, CE, IT Q7S5F CE

Stores: Carrefour

Countries where sold: France

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Health

Ingredients

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    33 ingredients


    French: Eau, sirop de glucose, génoise 6,8% (farine de blé, œufs 2,5%, sucre, émulsifiant : mono - et diglycérides d'acides gras, poudres à lever : diphosphates et carbonates de sodium), lait écrémé en poudre, huile de coco, mascarpone 5% [crème pasteurisée, lait entier pasteurisé, correcteur d'acidité : acide lactique (contient lait)], sucre, œufs 4,8%, alcool, lactose, vin Marsala 1,3%, cacao en poudre 0,8%, fibre végétale, café soluble 0,5%, épaississant : carraghénanes, arômes naturels (contient lait, œufs), émulsifiant : mono - et diglycérides d'acides gras, protéines de lait, extrait de café. Teneur en alcool : 1,6%.
    Allergens: Eggs, Gluten, Milk

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: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • 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
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Egg, Skimmed milk powder, Mascarpone, Cream, Pasteurised whole milk, Egg, Lactose, Milk proteins
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


    Eau, sirop de glucose, génoise 6.8% (farine de _blé_, _œufs_ 2.5%, sucre, émulsifiant (mono- et diglycérides d'acides gras), poudres à lever (diphosphates de sodium), carbonates de sodium), _lait_ écrémé en poudre, huile de coco, mascarpone 5% (_crème_, _lait_ entier pasteurisé, correcteur d'acidité (acide lactique)), sucre, _œufs_ 4.8%, alcool, _lactose_, vin Marsala 1.3%, cacao en poudre 0.8%, fibre végétale, café soluble 0.5%, épaississant (carraghénanes), arômes naturels (), émulsifiant (mono- et diglycérides d'acides gras), protéines de _lait_, café
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 19.85 - percent_max: 56.1
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 6.8 - percent_max: 31.45
    3. génoise -> fr:genoise - percent_min: 6.8 - percent: 6.8 - percent_max: 6.8
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 4.3
      2. _œufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.9
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.9
      5. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.6
        1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      6. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    4. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 6.8
    5. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5 - percent_max: 6.8
    6. mascarpone -> en:mascarpone - vegan: no - vegetarian: maybe - percent_min: 5 - percent: 5 - percent_max: 5
      1. _crème_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 1.66666666666667 - percent_max: 5
      2. _lait_ entier pasteurisé -> en:pasteurised-whole-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.66666666666667
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    7. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.8 - percent_max: 5
    8. _œufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 4.8 - percent: 4.8 - percent_max: 4.8
    9. alcool -> en:alcohol - vegan: maybe - vegetarian: yes - percent_min: 1.3 - percent_max: 4.8
    10. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 1.3 - percent_max: 4.8
    11. vin Marsala -> en:marsala-wine - vegan: maybe - vegetarian: yes - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    12. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
    13. fibre végétale -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 0.8
    14. café soluble -> en:instant-coffee - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    15. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.5
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    16. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    17. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
    18. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0
    19. café -> en:coffee - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    • Teneur en alcool : 1.6%
      alcool -> en:alcohol - percent: 1.6

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: 1

    • Proteins: 2 / 5 (value: 4.1, rounded value: 4.1)
    • Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 2 / 10 (value: 912, rounded value: 912)
    • Sugars: 4 / 10 (value: 20, rounded value: 20)
    • Saturated fat: 6 / 10 (value: 6.9, rounded value: 6.9)
    • Sodium: 0 / 10 (value: 64, rounded value: 64)

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

    Score nutritionnel: 11 (12 - 1)

    Nutri-Score: D

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    Sugars in high quantity (20%)


    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 low quantity (0.16%)


    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
    Compared to: Coffee tiramisu
    Energy 912 kj
    (217 kcal)
    -16%
    Fat 8.6 g -26%
    Saturated fat 6.9 g -14%
    Carbohydrates 30 g -5%
    Sugars 20 g +1%
    Fiber 1.5 g +67%
    Proteins 4.1 g +1%
    Salt 0.16 g -5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Other information

Other information: picto 6 personnes estampille Oeufs de poules élevées en plein air

Conservation conditions: Pour une dégustation optimale, à consommer jusqu'au : voir la date inscrite sur le dessus de l'emballage À conserver entre 0°C et +6°C. À consommer dans les 2 jours après ouverture.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

Data sources

Product added on by kiliweb
Last edit of product page on by alexfauquette.
Product page also edited by carrefour, cyn, ecoscore-impact-estimator, openfoodfacts-contributors, org-carrefour, st-shade.

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