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165 Croissants 70 g Beurre AOP Charentes-Poitou AOP - Sans marque - 11,550 kg

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165 Croissants 70 g Beurre AOP Charentes-Poitou AOP - Sans marque - 11,550 kg

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Barcode: 3419280017924 (EAN / EAN-13)

Quantity: 11,550 kg

Packaging: Plastic, Cardboard, Frozen

Brands: Sans marque

Categories: Snacks, Sweet snacks, Frozen foods, Sweet pastries and pies, Viennoiseries, fr:Viennoiseries surgelées, Croissants, Butter croissants, fr:Croissants surgelés

Labels, certifications, awards: Products for professional use

Origin of ingredients: France

Manufacturing or processing places: France

Countries where sold: France

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Health

Ingredients

  • icon

    15 ingredients

    : BEURRE Charentes Poitou AOP 23 %, eau, sucre, levure, LAIT, farine de blé, sel, émulsifiant (E322 (lécithine de colza)), agent de traitement de la farine : E300 , enzymes (amylases, hémicellulases).
    Allergens: Gluten, Milk
    Traces: Eggs, Nuts, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Ingredient: Emulsifier

    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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • 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.

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:Beurre Charentes-Poitou
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

    : BEURRE Charentes Poitou 23%, eau, sucre, levure, LAIT, farine de _blé_, sel, émulsifiant (e322 (lécithine de colza)), agent de traitement de la farine (e300), enzymes (amylases, hémicellulases)
    1. BEURRE Charentes Poitou -> fr:beurre-charentes-poitou - labels: en:pdo - percent_min: 23 - percent: 23 - percent_max: 23
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8.55555555555556 - percent_max: 23
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.75 - percent_max: 23
    4. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 4.42857142857143 - percent_max: 23
    5. LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 1.33333333333333 - percent_max: 20
    6. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 15.6706349206349
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 12.5365079365079
    8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 10.4470899470899
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10.4470899470899
        1. lécithine de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.4470899470899
    9. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 8.9546485260771
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.9546485260771
    10. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.83531746031746
      1. amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.83531746031746
      2. hémicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.91765873015873

Nutrition

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by beniben, sebleouf.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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