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10 pains au lait – Top budget – 350g

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10 pains au lait – Top budget – 350g

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

Barcode:
3410280026176(EAN / EAN-13)

Common name: pains au lait

Quantity: 350g

Packaging: Plastic

Brands: Top budget

Categories: Snacks, Breakfasts, Sweet snacks, Sweet pastries and pies, Viennoiseries, Milk bread rolls

Manufacturing or processing places: Pornic, 44210, France

Stores: Intermarché

Countries where sold: France

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Health

Nutrition

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    Nutri-Score D

    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
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      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)
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      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: 14/55

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      Energy

      4/10 points (1406kJ)

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

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      Sugar

      3/15 points (12.4g)

      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.

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      Salt

      3/20 points (0.76g)

      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

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      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.

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      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: 14 (14 - 0)

      Nutri-Score: D

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1g)     		Compared to: Milk bread rolls
    Energy 1,406 kj
    (336 kcal)     		14.1 kj
    (3 kcal)     		-4%
    Fat 8.6 g 0.086 g -23%
    Saturated fat 4.1 g 0.041 g +20%
    Carbohydrates 55.8 g 0.558 g +7%
    Sugars 12.4 g 0.124 g -
    Fiber ? ?
    Proteins 7.6 g 0.076 g -13%
    Salt 0.762 g 0.008 g -25%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1g

Ingredients

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    20 ingredients

    French: Farine de blé, sucre, eau, oeufs frais, matières grasses végétales (dont colorant : béta-carotène), levain, levure, sel, émulsifiants : E471 et E481, poudre de lait écrémé 0.7%, gluten de blé, arômes, antioxygène : E300, conservateur : E200
    Allergens: Eggs, Gluten, Milk
    Traces: Soybeans

    • Ingredient information

      • Wheat flour: 56.4% (estimate)

      • Sugar: 6.5% (estimate)

      • Water: 6.5% (estimate)

      • Fresh egg: 6.5% (estimate)

      • Vegetable oil and fat: 6.5% (estimate)

      • — Colour: 6.5% (estimate)

      • —— Beta-carotene dye: 6.5% (estimate)

      • Sourdough: 6.5% (estimate)

      • Yeast: 5.8% (estimate)

      • Salt: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — E471: < 2% (estimate)

      • E481: < 2% (estimate)

      • Skimmed milk powder: 0.7%

      • Wheat gluten: < 2% (estimate)

      • Flavouring: < 2% (estimate)

      • Antioxidant: < 2% (estimate)

      • — Vitamin C: < 2% (estimate)

      • Preservative: < 2% (estimate)

      • — E200: < 2% (estimate)

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

  • E300 - Ascorbic acid

  • 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.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Fresh egg, Skimmed milk powder
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

    fr: Farine de blé, sucre, eau, oeufs frais, matières grasses végétales (dont colorant (béta-carotène)), levain, levure, sel, émulsifiants (e471), e481, poudre de lait écrémé 0.7%, gluten de blé, arômes, antioxygène (e300), conservateur (e200)
    1. Farine de blé -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 19.814 – percent_max: 93
    2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0.7 – percent_max: 12.4
    3. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0.7 – percent_max: 12.4
    4. oeufs frais -> en:fresh-egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0.7 – percent_max: 12.4
    5. matières grasses végétales -> en:vegetable-oil-and-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0.7 – percent_max: 12.4
      1. dont colorant -> en:colour – percent_min: 0.7 – percent_max: 12.4
        1. béta-carotène -> en:beta-carotene-dye – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0.7 – percent_max: 12.4
    6. levain -> en:sourdough – percent_min: 0.7 – percent_max: 12.4
    7. levure -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0.7 – percent_max: 12.4
    8. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0.7 – percent_max: 0.762
    9. émulsifiants -> en:emulsifier – percent_min: 0.7 – percent_max: 0.762
      1. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0.7 – percent_max: 0.762
    10. e481 -> en:e481 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0.7 – percent_max: 0.762
    11. poudre de lait écrémé -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0.7 – percent: 0.7 – percent_max: 0.7
    12. gluten de blé -> en:wheat-gluten – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.7
    13. arômes -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.7
    14. antioxygène -> en:antioxidant – percent_min: 0 – percent_max: 0.7
      1. e300 -> en:vitamin-c – percent_min: 0 – percent_max: 0.7
    15. conservateur -> en:preservative – percent_min: 0 – percent_max: 0.7
      1. e200 -> en:e200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.7

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Data sources

Product added on by amzac
Last edit of product page on by roboto-app.
Product page also edited by corrigo, foodvisor, mrhalal, openfoodfacts-contributors, org-les-mousquetaires, packbot.

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