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Pain au Chocolat – St Rolan – 360 g

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Pain au Chocolat – St Rolan – 360 g

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Barcode:
3338884000005(EAN / EAN-13)

Quantity: 360 g

Packaging: Bag, Individual bag

Brands: St Rolan

Categories: Snacks, Sweet snacks, Sweet pastries and pies, Viennoiseries, Chocolate croissant

Labels, certifications, awards: No palm oil

Manufacturing or processing places: ile de la Réunion

Stores: Carrefour

Countries where sold: France, Réunion

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 20/55

    • icon

      Energy

      4/10 points (1657kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      2/15 points (9.6g)

      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.

    • icon

      Salt

      4/20 points (0.85g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

    • icon

      Fiber

      0/5 points (unknown)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️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.

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

      Nutritional score: 20 (20 - 0)

      Nutri-Score: E

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Chocolate croissant
    Energy 1657 kJ
    (396 kcal)     		1,691.46 kj (407 kcal) (-2%)
    Fat 21 g 22.448 g (-6%)
    Saturated fat 13 g 13.582 g (-4%)
    Carbohydrates 42 g 43.144 g (-3%)
    Sugars 9.6000003814697 g 12.569 g (-24%)
    Fiber ? 2.589 g
    Proteins 9.1000003814697 g 7.279 g (+25%)
    Salt 0.85000002384186 g 0.879 g (-3%)
    Sodium 0.34 g 0.352 g (-3%)
    Fruits‚ vegetables‚ legumes ~ 0 % 0 % (-100%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy 1657 kJ
      (396 kcal)       		1657 kJ
      (396 kcal)       		?
      Fat 21 g 21 g ?
      Saturated fat 13 g 13 g ?
      Carbohydrates 42 g 42 g ?
      Sugars 9.6000003814697 g 9.6000003814697 g ?
      Fiber ? ? ?
      Proteins 9.1000003814697 g 9.1000003814697 g ?
      Salt 0.85000002384186 g 0.85000002384186 g ?
      Sodium 0.34 g 0.34 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %
Serving size: 60 g

Ingredients

  • icon

    35 ingredients

    French: Farine de blé (45%), beurre, eau chocolat (77% : sucre, cacao,beurre de cacao, émulsifiant (lécithine de soja), arôme vanille), huile de colza, poudre de lait entier, sucre, sirop de sucre inverti, gluten de blé, oeuf en poudre, émulsifiants (mono et diglycéricies d'acides gras, lécithine de soja, lactylates de sodium), levure, sel, levain de seigle dévitalisé, épaississant (gomme de tara), correcteur d'acidité (acide acétique), conservateurs (propionate de calcium, acide sorbique), farine de fèves, colorant (bêta carotène), farine de blé malté, agent de traitement de la farine (acide ascorbique).
    Allergens: eggs, gluten, milk, soybeans
    Traces: fr:Sesame-fruits-a-coque

    • Ingredient information

      • wheat flour: 45.0%

      • butter: 27.5% (estimate)

      • eau-chocolat: 77.0%

      • — sugar: 13.8% (estimate)

      • — cocoa: 6.9% (estimate)

      • — cocoa butter: 3.4% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— soya lecithin: < 2% (estimate)

      • — vanilla flavouring: < 2% (estimate)

      • colza oil: < 2% (estimate)

      • whole milk powder: < 2% (estimate)

      • sugar: < 2% (estimate)

      • invert sugar syrup: < 2% (estimate)

      • wheat gluten: < 2% (estimate)

      • egg powder: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — mono-et-diglycericies-d-acides-gras: < 2% (estimate)

      • — soya lecithin: < 2% (estimate)

      • — lactylates-de-sodium: < 2% (estimate)

      • yeast: < 2% (estimate)

      • salt: < 2% (estimate)

      • levain-de-seigle-devitalise: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E417: < 2% (estimate)

      • Acidity regulator: < 2% (estimate)

      • — E260: < 2% (estimate)

      • Preservative: < 2% (estimate)

      • — E282: < 2% (estimate)

      • — E200: < 2% (estimate)

      • broad bean flour: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — beta-carotene dye: < 2% (estimate)

      • malted wheat flour: < 2% (estimate)

      • Flour treatment agent: < 2% (estimate)

      • — E300: < 2% (estimate)

  • icon

    Contains added sugars (13%)

    Added sugars: sugar, invert sugar syrup
    Quantity of added sugars: 13%
    Search for products in the same category without added sugars: Chocolate croissant
    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.

Food processing

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E300 - Ascorbic acid

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E417 - Tara gum

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: butter, whole milk powder, egg powder

    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: fr:mono-et-diglycericies-d-acides-gras, fr:lactylates-de-sodium

    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: Farine de blé 45%, beurre, eau chocolat 77% (sucre, cacao, beurre de cacao, émulsifiant (lécithine de soja), arôme vanille), huile de colza, poudre de lait entier, sucre, sirop de sucre inverti, gluten de blé, oeuf en poudre, émulsifiants (mono- et diglycéricies d'acides gras, lécithine de soja, lactylates de sodium), levure, sel, levain de seigle dévitalisé, épaississant (gomme de tara), correcteur d'acidité (acide acétique), conservateurs (propionate de calcium, acide sorbique), farine de fèves, colorant (bêta carotène), farine de blé malté, agent de traitement de la farine (acide ascorbique)
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Farine de bléen:wheat-flouryesyes941045.0
    beurreen:butternoyes1640027.5
    eau chocolatfr:eau-chocolat77.0
    sucreen:sugarmaybeyes3101613.8
    cacaoen:cocoayesyes181006.9
    beurre de cacaoen:cocoa-butteryesyes160303.4
    émulsifianten:emulsifier1.7
    lécithine de sojaen:soya-lecithinyesyes422001.7
    arôme vanilleen:vanilla-flavouringmaybemaybe1.7
    huile de colzaen:colza-oilyesyesno171300.0
    poudre de lait entieren:whole-milk-powdernoyes190210.0
    sucreen:sugarmaybeyes310160.0
    sirop de sucre invertien:invert-sugar-syrupyesyes310160.0
    gluten de bléen:wheat-glutenyesyes0.0
    oeuf en poudreen:egg-powdernoyes220000.0
    émulsifiantsen:emulsifier0.0
    mono- et diglycéricies d'acides grasfr:mono-et-diglycericies-d-acides-gras0.0
    lécithine de sojaen:soya-lecithinyesyes422000.0
    lactylates de sodiumfr:lactylates-de-sodium0.0
    levureen:yeastyesyes110090.0
    selen:saltyesyes110580.0
    levain de seigle dévitaliséfr:levain-de-seigle-devitalisemaybeyes0.0
    épaississanten:thickener0.0
    gomme de taraen:e417yesyes0.0
    correcteur d'aciditéen:acidity-regulator0.0
    acide acétiqueen:e260yesyes0.0
    conservateursen:preservative0.0
    propionate de calciumen:e282yesyes0.0
    acide sorbiqueen:e200yesyes0.0
    farine de fèvesen:broad-bean-flouryesyes94100.0
    coloranten:colour0.0
    bêta carotèneen:beta-carotene-dyeyesyesmaybe0.0
    farine de blé maltéen:malted-wheat-flouryesyes94100.0
    agent de traitement de la farineen:flour-treatment-agent0.0
    acide ascorbiqueen:e300yesyes0.0

Environment

Carbon footprint

Packaging

Transportation

  • icon

    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    egg powder Oeufs Importés 0.00 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by new-nutrition-bot.
Product page also edited by abracalibaba, antho974, cyn, doej, foodless, openfoodfacts-contributors, packbot, quechoisir, roboto-app, sebleouf, teolemon, yuka.FqJHZtyZDdwgPsPqy5hq0CfrEr__JaEIJWQvow, yuka.IYliHNKWGpZ_J_CO0tgb5jiRT7v6I89oFyIHog, yuka.YXZvK0ZiaGJpdDBubVBOZzJEbnYwWU5jMlkvM0IwT3dEc0VXSWc9PQ.

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