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Baguette de Tradition Française - Leclerc - 250 g

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Baguette de Tradition Française - Leclerc - 250 g

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Barcode: 3478920002003 (EAN / EAN-13)

Common name: Baguette de Tradition Française

Quantity: 250 g

Packaging: Paper, Bag

Brands: Leclerc

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Baguettes, fr:Pains de tradition française, Traditional French baguette

Labels, certifications, awards: No additives, fr:Non surgelé, fr:Sans surgélation

Manufacturing or processing places: France

Stores: Leclerc

Countries where sold: France

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Health

Ingredients

  • icon

    7 ingredients

    : Farine de BLÉ (farine de BLÉ, GLUTEN, amylases), eau, sel, levure.
    Allergens: Gluten

Food processing

  • icon

    Ultra processed foods

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

    • Ingredient: Gluten

    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

Ingredients analysis

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

    : Farine de BLÉ (farine de BLÉ, GLUTEN, amylases), eau, sel, levure
    1. Farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 25 - percent_max: 100
      1. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8.33333333333333 - percent_max: 100
      2. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 33.3333333333333
    4. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Traditional French baguette
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

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Data sources

Product added on by beniben
Last edit of product page on by packbot.
Product page also edited by asmoth, yuka.V0pnUFBwMGJudHRRd05vbjR3T015L2d0eXErRWRsaTNKT01NSVE9PQ.

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