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Pains au chocolat - Pasquier - 8 par 45g

Pains au chocolat - Pasquier - 8 par 45g

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Barcode: 3256540001008 (EAN / EAN-13)

Common name: Pains au chocolat au levain

Quantity: 8 par 45g

Packaging: Clip en plastique, Plastique, Sachet, Sachet en plastique

Brands: Pasquier

Categories: Snacks, Sweet snacks, Viennoiseries, Chocolate croissant, Pains au chocolat, Snacks sucrés

Labels, certifications, awards: Nutriscore, Nutriscore Grade D, Fabriqué en France, Sans conservateurs

Stores: Magasins U, carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    30 ingredients


    wheat flour 41%, pastry butter, chocolate 12% (sugar, cocoa paste, cocoa butter 2.9%, emulsifier: sunflower lecithins), water, sugar, sourdough 6% (wheat flour 3%, water, salt), rapeseed oil, yeast, thickener: guar gum, salt, emulsifiers: mono and diglycerides of fatty acids, thickener: guar gum, salt, wheat gluten, wheat protein, carrot extract, flour processing agent: ascorbic acid, milk proteins
    Allergens: 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: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Gluten
    • 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

  • 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
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Butterfat, 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


    Farine de BLÉ 41%, BEURRE pâtissier, Chocolat 12% (sucre, pâte de cacao, beurre de cacao 2.9%, émulsifiant (lécithines de tournesol)), Eau, Sucre, Levain 6% (farine de BLÉ 3%, eau, sel), Huile de colza, Levure, Épaississant (gomme guar), Sel, Émulsifiants (mono- et diglycérides d'acides gras), Épaississant (gomme guar), sel, GLUTEN de BLÉ, Protéines de BLÉ, Extrait de carotte, Agent de traitement de la farine (acide ascorbique), Protéines de LAIT
    1. Farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 41 - percent: 41 - percent_max: 41
    2. BEURRE pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 12 - percent_max: 29
    3. Chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 6.2
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2.9 - percent_max: 4.55
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 2.9 - percent: 2.9 - percent_max: 2.9
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.9
        1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    4. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 12
    5. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 12
    6. Levain -> en:sourdough - percent_min: 6 - percent: 6 - percent_max: 6
      1. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 3
      3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    7. Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.8
    8. Levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.83333333333333
    9. Épaississant -> en:thickener - percent_min: 0 - percent_max: 4.14285714285714
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.14285714285714
    10. Sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.625
    11. Émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.22222222222222
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.22222222222222
    12. Épaississant -> en:thickener - percent_min: 0 - percent_max: 2.9
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63636363636364
    14. GLUTEN de BLÉ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.41666666666667
    15. Protéines de BLÉ -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.23076923076923
    16. Extrait de carotte -> en:carrot-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.07142857142857
    17. Agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.93333333333333
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.93333333333333
    18. Protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.8125

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: 3

    • Proteins: 4 / 5 (value: 7.2, rounded value: 7.2)
    • Fiber: 3 / 5 (value: 3.2, rounded value: 3.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 5 / 10 (value: 1720, rounded value: 1720)
    • Sugars: 3 / 10 (value: 15, rounded value: 15)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 3 / 10 (value: 300, rounded value: 300)

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

    Score nutritionnel: 18 (21 - 3)

    Nutri-Score: D

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    Sugars in high quantity (15%)


    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 moderate quantity (0.75%)


    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 (45g)
    Compared to: Pains-au-chocolat
    Energy 1,720 kj
    (410 kcal)
    774 kj
    (184 kcal)
    +4%
    Fat 20 g 9 g -7%
    Saturated fat 11 g 4.95 g -
    Carbohydrates 49 g 22.1 g +10%
    Sugars 15 g 6.75 g +20%
    Fiber 3.2 g 1.44 g +43%
    Proteins 7.2 g 3.24 g +14%
    Salt 0.75 g 0.337 g -21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 45g

Environment

Carbon footprint

Packaging

Transportation