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Préparation moelleux nature - Marque Repere - 415 g

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Préparation moelleux nature - Marque Repere - 415 g

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Some of the data for this product has been provided directly by the manufacturer Scamark.

Barcode: 3564700752371 (EAN / EAN-13)

Quantity: 415 g

Brands: Marque Repere, Tablier Blanc

Stores: Leclerc

Countries where sold: France

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Health

Ingredients

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    15 ingredients

    : Sucre ; farine de blé ; amidon de maïs et de blé ; émulsifiants : E472b, E472a ; poudres à lever : E575, E500 ; sirop de glucose ; lait en poudre écrémé ; épaississant: gomme xanthane ; extrait de vanille Bourbon. Traces d'œufs et de fruits à coque.
    Allergens: Gluten
    Traces: Eggs, 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: E415 - Xanthan gum
    • Additive: E472a - Acetic acid esters of mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    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

    : Sucre, farine de blé, amidon de maïs, de blé, émulsifiants (e472b), e472a, poudres à lever (e575), e500, sirop de glucose, lait en poudre écrémé, épaississant (gomme xanthane), extrait de vanille Bourbon
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.33333333333333 - percent_max: 100
    2. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. de blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
    5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 20
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
    6. e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 14.2857142857143
      1. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. lait en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 10
    11. épaississant -> en:thickener - percent_min: 0 - percent_max: 9.09090909090909
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. extrait de vanille Bourbon -> en:bourbon-vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 8.33333333333333

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,607 kj
    (384 kcal)
    Fat 1.9 g
    Saturated fat 1.5 g
    Carbohydrates 86 g
    Sugars 47.9 g
    Fiber 1.3 g
    Proteins 3.8 g
    Salt 0.6 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Other information

Preparation: Facile à ouvrir (picto)-Prévoir d'ajouter 20 cl de crème liquide et 3 œufs. 1. Préchauffez votre four 10 minutes à 150 °C (th.5). 2.Beurrez un moule antiadhésif à bord haut de 23 à 24 cm de diamètre. 3.Versez le contenu du sachet dans un saladier et ajoutez-y 3 œufs et 20 cl de crème liquide. 4. Mélangez la préparation à l'aide d'un batteur électrique pendant 3 minutes. 5. Versez la préparation dans un moule et enfournez à 150°C (th. 5). Laissez cuire pendant 45 minutes environ. 6. Vérifiez la cuisson du gâteau : plantez la lame d'un couteau au milieu du gâteau, la lame doit ressortir propre. 7. Laissez tiédir 5 minutes avant de démouler votre gâteau.

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Data sources

Product added on by kiliweb
Last edit of product page on by org-scamark.
Product page also edited by openfoodfacts-contributors, scamark, teolemon, yuka.RjY0cE5Ma3hvdXRWdjgwYzJ4M0V4L1YzNmM2SmZtK1hDZlU2SUE9PQ, yuka.SEs0S1A1VXFqY2d1d3RzSG9BK0s0dGxPL3NmMFhFNndKTHNXSWc9PQ.

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