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4 Éclairs au Chocolat - Tartefrais - 4*80 g - 320 g

4 Éclairs au Chocolat - Tartefrais - 4*80 g - 320 g

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Barcode: 3456580500145 (EAN / EAN-13)

Quantity: 4*80 g - 320 g

Packaging: Plastic, Fresh, Tray

Brands: Tartefrais

Categories: Snacks, Sweet snacks, Biscuits and cakes, Fresh foods, Pastries, Eclairs, Chocolate eclairs, fr:Produits décongelés

Labels, certifications, awards: Pure butter

Manufacturing or processing places: Falaise, Calvados, France, 14700

Stores: 100% Rusé

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    20 ingredients


    French: Eau, œufs entiers, sucre, farine de blé, sirop de glucose-fructose, beurre concentré 5%, lait en poudre, pâte de cacao, amidon modifié, cacao maigre en poudre, beurre de cacao, fibres végétales, poudre de cacao, émulsifiant : lécithine de soja, sel, gélifiant : pectine, arômes / Chocolat 8%
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts

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: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E440 - Pectins
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose

    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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E440 - Pectins


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Whole egg, Butterfat, 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


    Eau, _œufs_ entiers, sucre, farine de _blé_, sirop de glucose-fructose, _beurre_ concentré 5%, _lait_ en poudre, pâte de cacao, amidon modifié, cacao maigre en poudre, beurre de cacao, fibres végétales, poudre de cacao, émulsifiant (lécithine de _soja_), sel, gélifiant (pectine), arômes, Chocolat 8%
    1. Eau -> en:water - vegan: yes - vegetarian: yes
    2. _œufs_ entiers -> en:whole-egg - vegan: no - vegetarian: yes
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes
    4. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    6. _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent: 5
    7. _lait_ en poudre -> en:milk-powder - vegan: no - vegetarian: yes
    8. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    9. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes
    10. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
    11. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    12. fibres végétales -> en:vegetable-fiber - vegan: yes - vegetarian: yes
    13. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes
    14. émulsifiant -> en:emulsifier
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
    15. sel -> en:salt - vegan: yes - vegetarian: yes
    16. gélifiant -> en:gelling-agent
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes
    17. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    18. Chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 8

Nutrition

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    Poor 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: 3

    • Proteins: 3 / 5 (value: 5.8, rounded value: 5.8)
    • Fiber: 3 / 5 (value: 2.9, rounded value: 2.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 3 / 10 (value: 1096, rounded value: 1096)
    • Sugars: 3 / 10 (value: 14, rounded value: 14)
    • Saturated fat: 7 / 10 (value: 7.6, rounded value: 7.6)
    • Sodium: 1 / 10 (value: 132, rounded value: 132)

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

    Score nutritionnel: 11 (14 - 3)

    Nutri-Score: D

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    Sugars in high quantity (14%)


    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.
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    Salt in moderate quantity (0.33%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (80 g)
    Compared to: fr:produits-decongeles
    Energy 1,096 kj
    (262 kcal)
    877 kj
    (210 kcal)
    -15%
    Fat 13 g 10.4 g -14%
    Saturated fat 7.6 g 6.08 g +26%
    Carbohydrates 29 g 23.2 g -7%
    Sugars 14 g 11.2 g +11%
    Fiber 2.9 g 2.32 g +187%
    Proteins 5.8 g 4.64 g -36%
    Salt 0.33 g 0.264 g -72%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 80 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by nouky20
Last edit of product page on by packbot.

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