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CREME BRULEE 40G POUR 1 QUART LAIT-1 QUART CREME F - France Délices - 40 g (pour 4 personnes)

CREME BRULEE 40G POUR 1 QUART LAIT-1 QUART CREME F - France Délices - 40 g (pour 4 personnes)

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Barcode: 3507570019427 (EAN / EAN-13)

Common name: Préparation pour Crème brûlée bio

Quantity: 40 g (pour 4 personnes)

Packaging: Bag

Brands: France Délices

Categories: Dried products, Cooking helpers, Dried products to be rehydrated, Dessert mixes, fr:Préparations pour entremets, fr:Préparations pour crèmes brûlées

Labels, certifications, awards: Organic, EU Organic, No gluten, Non-EU Agriculture, EU Agriculture, EU/non-EU Agriculture, FR-BIO-01, Green Dot, Made in France, AB Agriculture Biologique, Afdiag

Manufacturing or processing places: France

Countries where sold: France

Matching with your preferences



  • icon

    7 ingredients

    : Sucre de canne roux, amidon de maïs, arôme naturel de vanille de Madagascar, poudre d’œufs, gélifiants : carraghénanes, agar-agar.
    Allergens: Eggs

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E406 - Agar
    • Additive: E407 - Carrageenan
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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


  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia
  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

Ingredients analysis

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

    : Sucre de canne roux, amidon de maïs, arôme naturel de vanille de Madagascar, poudre d'œufs, gélifiants (carraghénanes), agar-agar
    1. Sucre de canne roux -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - percent_min: 30 - percent_max: 100
    2. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. arôme naturel de vanille de Madagascar -> fr:arome-naturel-de-vanille-de-madagascar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    4. poudre d'œufs -> en:egg-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    5. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 5
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    6. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (10 g)
    Compared to: fr:Préparations pour entremets
    Energy 1,594 kj
    (381 kcal)
    159 kj
    (38 kcal)
    Fat 1.1 g 0.11 g -52%
    Saturated fat 0.4 g 0.04 g -46%
    Carbohydrates 90 g 9 g +111%
    Sugars 74 g 7.4 g +126%
    Fiber ? ?
    Proteins 1.5 g 0.15 g -62%
    Salt 0.16 g 0.016 g +45%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 10 g





Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by teolemon.
Product page also edited by bebol, beniben, kiliweb, packbot, roboto-app, tacite, vaporous, yuka.UXJBdU0vZyt1S2hUbjh3Z3hSSE45OHR4MkptdFRFV1lJT2dkSVE9PQ, yuka.VpRSBsOuD-wBMcPP26Rr12SXCcLiMvpLPFxTow.

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