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Le pain BAP - YAMI - 300g

Le pain BAP - YAMI - 300g

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Barcode: 3448971200048 (EAN / EAN-13)

Quantity: 300g

Brands: YAMI

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Special breads, Hamburger buns

Manufacturing or processing places: 97427 Étang salé la Réunion

Stores: Leclerc

Countries where sold: France

Matching with your preferences

Health

Ingredients

25 ingredients

: INGREDIENTS Farine de blé, gluten de blé, eau, huile de tournesol, sucre, levure, sel, émulsifiants (monostearate de sorbitan, stéaroyllactylate de sodium, mono - et diglycérides d'acides gras), épaississant (gomme de cellulose), farine de soja, farine de blé malté, levain de blé dévitalisé, acide lactique, semoule de blé, acidifiant (acide acétique), agent de traitement de farine (acide ascorbique), conservateur (propionate de calcium), arôme (contient alcool).

Allergens: Gluten, Soybeans

Traces: Eggs, Milk, Nuts, Sesame seeds

Food processing

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

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Gluten

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E282 - Calcium propionate

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
Source: Wikipedia

E300 - Ascorbic acid

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

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

May contain palm oil

Ingredients that may contain palm oil: E481, E471

Vegan status unknown
Unrecognized ingredients: fr:ingredients-farine-de-ble, fr:monostearate-de-sorbitan, fr:Levain de blé dévitalisé
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:ingredients-farine-de-ble, fr:monostearate-de-sorbitan, fr:Levain de blé dévitalisé
Some ingredients could not be recognized.
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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.

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!
: INGREDIENTS Farine de blé, gluten de blé, eau, huile de tournesol, sucre, levure, sel, émulsifiants (monostearate de sorbitan, stéaroyllactylate de sodium, mono- et diglycérides d'acides gras), épaississant (gomme de cellulose), farine de soja, farine de blé malté, levain de blé dévitalisé, acide lactique, semoule de blé, acidifiant (acide acétique), agent de traitement de farine (acide ascorbique), conservateur (propionate de calcium), arôme
INGREDIENTS Farine de blé -> fr:ingredients-farine-de-ble - percent_min: 5.55555555555556 - percent_max: 100

gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 25

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.5999999046326

levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5999999046326

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3999999761581

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.3999999761581

monostearate de sorbitan -> fr:monostearate-de-sorbitan - percent_min: 0 - percent_max: 1.3999999761581

stéaroyllactylate de sodium -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.69999998807905

mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.466666658719367

épaississant -> en:thickener - percent_min: 0 - percent_max: 1.3999999761581

gomme de cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3999999761581

farine de soja -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1.3999999761581

farine de blé malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.3999999761581

levain de blé dévitalisé -> fr:levain-de-ble-devitalise - percent_min: 0 - percent_max: 1.3999999761581

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3999999761581

semoule de blé -> en:wheat-semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9610 - percent_min: 0 - percent_max: 1.3999999761581

acidifiant -> en:acid - percent_min: 0 - percent_max: 1.3999999761581

acide acétique -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3999999761581

agent de traitement de farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.3999999761581

acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3999999761581

conservateur -> en:preservative - percent_min: 0 - percent_max: 1.3999999761581

propionate de calcium -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3999999761581

arôme -> en:flavouring - labels: en:contains-alcohol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3999999761581

Nutrition

Average 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: 7

Proteins: 5 / 5 (value: 11.10000038147, rounded value: 11.1)

Fiber: 2 / 5 (value: 2.2, rounded value: 2.2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 10

Energy: 3 / 10 (value: 1218, rounded value: 1218)

Sugars: 1 / 10 (value: 4.5999999046326, rounded value: 4.6)

Saturated fat: 0 / 10 (value: 0.80000001192093, rounded value: 0.8)

Sodium: 6 / 10 (value: 559.99999046324, rounded value: 560)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 7)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (5.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (4.6%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.4%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (75g)	Compared to: Hamburger buns
Energy	1,218 kj (291 kcal)	914 kj (218 kcal)	+4%
Fat	5.5 g	4.12 g	+11%
Saturated fat	0.8 g	0.6 g	-3%
Carbohydrates	48 g	36 g	-2%
Sugars	4.6 g	3.45 g	-25%
Fiber	2.2 g	1.65 g	-26%
Proteins	11.1 g	8.33 g	+22%
Salt	1.4 g	1.05 g	+22%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 75g

Environment

Eco-Score B - Low environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 88/100)

Category: Rolls for hamburger/hotdog (buns), prepacked

PEF environmental score: 0.21 (the lower the score, the lower the impact)
including impact on climate change: 1.70 kg CO2 eq/kg of product

Stage	Impact
Agriculture	77.1 %
Processing	17.1 %
Packaging	0.6 %
Transportation	4.9 %
Distribution	0.4 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 68/100)
Product: Le pain BAP - YAMI - 300g

Life cycle analysis score: 88
Sum of bonuses and maluses: -20

Final score: 68/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.9 km in a petrol car

170 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Rolls for hamburger/hotdog (buns), prepacked (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	80.8 %
Processing	10.9 %
Packaging	0.4 %
Transportation	7.6 %
Distribution	0.3 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on September 7, 2018, 5:54:39 PM CEST by kiliweb
Last edit of product page on August 12, 2020, 2:28:48 PM CEST by kiliweb.
Product page also edited by openfoodfacts-contributors, vanille974, yuka.F5tfHfTROJMgB8fY87IbwCe3SvfsDqdXFSMdog, yuka.NahkF--7HMMqMPHT3dguxRKpEPvjWNRYP2cPog, yuka.YW8wd0w1US8rdGRVdjhNMXhrUHFvL2xzMVpMNUJYS1hHdUFUSWc9PQ.

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Le pain BAP - YAMI - 300g