Pâte à pizza sans gluten - Chaque Jour sans Gluten - 260 g

Barcode: 3564700818862 (EAN / EAN-13)

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

Product characteristics

Quantity: 260 g

Brands: Chaque Jour sans Gluten, Marque Repère

Categories: Pizza dough

Labels, certifications, awards: Gluten-free

Stores: Leclerc

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Amidon de maïs ; eau ; huile de colza ; farine de riz ; farine de pois ; fibres végétales (pomme de terre, pois, riz, lin) ; alcool éthylique ; farine de millet ; farine de lin complète ; sel ; épaississants : gomme xanthane, E464 ; sucre ; poudres à lever : E450, E500 ; protéines de pomme de terre ; arômes naturels ; agent de traitement de la farine : transglutaminase.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade C

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

moderate quantity8.1 g Fat in moderate quantity
low quantity0.7 g Saturated fat in low quantity
low quantity0.8 g Sugars in low quantity
moderate quantity1.1 g Salt in moderate quantity

Comparison to average values of products in the same category:

(196 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
Pizza dough
Energy 1,167 kj
(279 kcal)
+2%
Fat 8.1 g+36%
- Saturated fat 0.7 g-43%
Carbohydrate 48 g+5%
- Sugars 0.8 g-62%
Dietary fiber 2.1 g-4%
Proteins 2 g-72%
Salt 1.1 g-36%
Sodium 0.44 g-36%
Nutrition score - France 4 -39%
Nutri-Score CC

Other information

Preparation: Sortez la pâte de son emballage et laissez-la à température ambiante 5 minutes. Préchauffez votre four à 230°C en position chaleur tournante 10 minutes environ. Déroulez la pâte à pizza avec sa feuille de cuisson, déposez-la sur une grille. Piquez la pâte avec votre fourchette. Faites la cuire 5 minutes à blanc (sans garniture). Nappez ensuite uniformément de 80 à 100g de sauce tomate (et de garniture de votre choix). Enfournez la pizza à mi-hauteur, sur la grille. Faites cuire 5 minutes supplémentaires à 230°C (Th. 7), temps à adapter en fonction de la coloration dorée de la pâte (bords de la pizza). Laissez tiédir la pizza avant de la découper. Servez.

Product added on by kiliweb.
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, psine, scamark, segundo, tacite-mass-editor, teolemon, yuka.UXFVd0ZaOFEvZnBVbU1ZQitRUHErZHR2enNTeWJXaUZPYkVQSWc9PQ.

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