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Buche patissière au café

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Buche patissière au café

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Barcode: 3260890000239 (EAN / EAN-13)

Countries where sold: France

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Health

Ingredients

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    50 ingredients

    French: Sirop de glucose-fructose (origine UE), margarine 21% (graisse de palme et de noix de coco, huile de colza, eau, émulsifiants : mono et diglycéride d'acide gras et esters polyglycériques d'acides gras, acidifiant: acide citrique), ceuf, farine de blé, sucre, sirop de sucre inverti, arôme café 0,4%, poudres à lever (pyrophosphate, diphosphate disodique, carbonate de sodium, bicarbonate de sodium, farine de froment, amidon de blé), extraits végétaux (orange, romarin), vinaigre en poudre, levure inactive, émulsifiants: mono et diglycéride d'acide gras (origine végétale), esters polyglycériques d'acides gras et lécithine de tournesol amidon de maïs, fécule de pomme de terre, poudre de lait, sirop de glucose, épaississants: gomme arabique et pectine, colorants : oxyde de fer, bleu brillant FCF et caramel sulfité, acidifiant: acide citrique, champignon meringue (sucre, blanc d'œuf, épaississants: gomme de guar et gomme de xanthane, arôme vanille, poudre de cacao).
    Allergens: Eggs, Gluten, Milk, Orange

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: E133 - Brilliant blue FCF
    • Additive: E150b - Caustic sulphite caramel
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • 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

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500i - Sodium carbonate

    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

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: Milk powder, Egg white

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Margarine, fr:mono-et-diglycerides-d-acides-gras-et-esters-polyglyceriques-d-acides-gras, fr:ceuf, fr:arome-cafe, fr:levure-inactive, fr:esters-polyglyceriques-d-acides-gras-et-lecithine-de-tournesol-amidon-de-mais, fr:champignon-meringue

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: Sirop de glucose-fructose, margarine 21% (graisse de palme, graisse de noix de coco, huile de colza, eau, émulsifiants (mono- et diglycérides d'acides gras et esters polyglycériques d'acides gras), acidifiant (acide citrique)), ceuf, farine de blé, sucre, sirop de sucre inverti, arôme café 0.4%, poudres à lever (pyrophosphate, diphosphate disodique, carbonate de sodium, bicarbonate de sodium, farine de froment, amidon de blé), extraits (orange, romarin), vinaigre, levure inactive, émulsifiants (mono- et diglycérides d'acides gras), esters polyglycériques d'acides gras et lécithine de tournesol amidon de maïs, fécule de pomme de terre, poudre de lait, sirop de glucose, épaississants (gomme arabique, pectine), colorants (oxyde de fer), bleu brillant FCF, caramel sulfité, acidifiant (acide citrique), champignon meringue (sucre, blanc d'œuf, épaississants (gomme de guar, gomme de xanthane), arôme vanille, poudre de cacao)
    1. Sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 21 - percent_max: 77
    2. margarine -> en:margarine - percent_min: 21 - percent: 21 - percent_max: 21
      1. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 3.5 - percent_max: 21
      2. graisse de noix de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 10.5
      3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 7
      4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.25
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.2
        1. mono- et diglycérides d'acides gras et esters polyglycériques d'acides gras -> fr:mono-et-diglycerides-d-acides-gras-et-esters-polyglyceriques-d-acides-gras - percent_min: 0 - percent_max: 4.2
      6. acidifiant -> en:acid - percent_min: 0 - percent_max: 3.5
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    3. ceuf -> fr:ceuf - percent_min: 0.4 - percent_max: 21
    4. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.4 - percent_max: 21
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.4 - percent_max: 19.2
    6. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 14.3
    7. arôme café -> fr:arome-cafe - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    8. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.4
      1. pyrophosphate -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      3. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
      4. bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
      5. farine de froment -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.08
      6. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.0666666666666667
    9. extraits -> en:extract - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 0.4
      1. orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.4
      2. romarin -> en:rosemary - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    10. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.4
    11. levure inactive -> fr:levure-inactive - percent_min: 0 - percent_max: 0.4
    12. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.4
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: en:yes - vegetarian: en:yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4
    13. esters polyglycériques d'acides gras et lécithine de tournesol amidon de maïs -> fr:esters-polyglyceriques-d-acides-gras-et-lecithine-de-tournesol-amidon-de-mais - percent_min: 0 - percent_max: 0.4
    14. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.4
    15. poudre de lait -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 0.4
    16. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4
    17. épaississants -> en:thickener - percent_min: 0 - percent_max: 0.4
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    18. colorants -> en:colour - percent_min: 0 - percent_max: 0.4
      1. oxyde de fer -> en:e172ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    19. bleu brillant FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    20. caramel sulfité -> en:e150b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    21. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.4
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    22. champignon meringue -> fr:champignon-meringue - percent_min: 0 - percent_max: 0.4
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4
      2. blanc d'œuf -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.2
      3. épaississants -> en:thickener - percent_min: 0 - percent_max: 0.133333333333333
        1. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
        2. gomme de xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
      4. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.133333333333333
      5. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.08

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,707 kj
    (408 kcal)
    Fat 20 g
    Saturated fat 10 g
    Carbohydrates 53 g
    Sugars 43 g
    Fiber ?
    Proteins 3.3 g
    Salt 0.21 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.288 %

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Product added on by kiliweb
Last edit of product page on by yzsatis.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvllccDMHYmhz0MU3hnXSM3fCKPLbHWols643ZP6s.

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