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Goûters fourrés au chocolat noir - U Bio - 185 g

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Goûters fourrés au chocolat noir - U Bio - 185 g

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

Barcode: 3256225050901 (EAN / EAN-13)

Common name: Biscuits fourrés au chocolat noir issus de l'agriculture biologique

Quantity: 185 g

Packaging: Plastic, Bag, Cardboard, Pack, Sleeve, fr:Etui en carton

Brands: U Bio, U

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Chocolate biscuits, Filled biscuits, Dark chocolate biscuits

Labels, certifications, awards: Organic, EU Organic, Non-EU Agriculture, EU Agriculture, EU/non-EU Agriculture, FR-BIO-01, Green Dot, Made in France, No palm oil, Transformed in France, AB Agriculture Biologique, Triman

Manufacturing or processing places: France

Stores: Super U, Magasins U

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    21 ingredients

    French: Farine de BLÉ* 49%, sucre de canne*, huile de tournesol*, chocolat noir* 5% (pâte de cacao*, sucre de canne*, beurre de cacao*), poudre de LAIT écrémé*, poudre de cacao maigre*, beurre de cacao*, OEUFS*, BEURRE*, sel, poudres à lever : carbonates d'ammonium - carbonates de sodium, épaississant : gomme d'acacia*, émulsifiant : lécithines de tournesol, amidon de BLE*. Traces éventuelles de fruits à coque et de graines de sésame. * Ingrédient issu de l'agriculture biologique.
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, Sesame seeds

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: E414 - Acacia gum
    • Ingredient: Emulsifier
    • 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

  • 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

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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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    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, Egg, Butter
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

    Farine de BLÉ 49%, sucre de canne, huile de tournesol, chocolat noir 5% (pâte de cacao, sucre de canne, beurre de cacao), poudre de LAIT écrémé, poudre de cacao maigre, beurre de cacao, OEUFS, BEURRE, sel, poudres à lever (carbonates d'ammonium), carbonates de sodium, épaississant (gomme d'acacia), émulsifiant (lécithines de tournesol), amidon de BLE
    1. Farine de BLÉ -> en:wheat-flour - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 49 - percent: 49 - percent_max: 49
    2. sucre de canne -> en:cane-sugar - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 41
    3. huile de tournesol -> en:sunflower-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5 - percent_max: 31.6666666666667
    4. chocolat noir -> en:dark-chocolate - labels: en:organic - vegan: maybe - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
      1. pâte de cacao -> en:cocoa-paste - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 1.66666666666667 - percent_max: 5
      2. sucre de canne -> en:cane-sugar - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. beurre de cacao -> en:cocoa-butter - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    5. poudre de LAIT écrémé -> en:skimmed-milk-powder - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    6. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. beurre de cacao -> en:cocoa-butter - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. OEUFS -> en:egg - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. BEURRE -> en:butter - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.55555555555556
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.55555555555556
    12. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.1
    13. épaississant -> en:thickener - percent_min: 0 - percent_max: 3.72727272727273
      1. gomme d'acacia -> en:e414 - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.72727272727273
    14. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.41666666666667
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.41666666666667
    15. amidon de BLE -> en:wheat-starch - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.15384615384615

Nutrition

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    Poor nutritional quality

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

    Positive points: 2

    • Proteins: 5 / 5 (value: 8.2, rounded value: 8.2)
    • Fiber: 2 / 5 (value: 2.1, rounded value: 2.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 18

    • Energy: 5 / 10 (value: 1965, rounded value: 1965)
    • Sugars: 6 / 10 (value: 29, rounded value: 29)
    • Saturated fat: 5 / 10 (value: 5.8, rounded value: 5.8)
    • Sodium: 2 / 10 (value: 224, rounded value: 224)

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

    Score nutritionnel: 16 (18 - 2)

    Nutri-Score: D

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    Sugars in high quantity (29%)

    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 (0.56%)

    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     		As sold
    per serving (46 g)     		Compared to: Dark chocolate biscuits
    Energy 1,965 kj
    (468 kcal)     		904 kj
    (215 kcal)     		-6%
    Fat 18 g 8.28 g -26%
    Saturated fat 5.8 g 2.67 g -56%
    Carbohydrates 68 g 31.3 g +11%
    Sugars 29 g 13.3 g -9%
    Fiber 2.1 g 0.966 g -49%
    Proteins 8.2 g 3.77 g +22%
    Salt 0.56 g 0.258 g +16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % 0 % -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 46 g

Environment

Carbon footprint

Packaging

Transportation

Labels

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by beniben, bleakpatch, doc75, julie-yuka, kiliweb, m-enard, org-systeme-u, packbot, segundo, systeme-u, systeme-u-off, teolemon.

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