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Chocolat facon tatin - Taillefer

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Chocolat facon tatin - Taillefer

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Barcode: 3564884017983 (EAN / EAN-13)

Brands: Taillefer

Countries where sold: France

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Health

Ingredients

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    33 ingredients

    : CHOCOLAT AU LAIT 6 beurre de cacao, poudre de lait entier, pâte de cacao$éhulsifiant : lécithine de soja) ; FOURRAGE FAÇON POMME' TATIN 33% (sirop de glucose-fructose, purée de pomme 35%, stabilisant : E422, ? E331iii, sucre, eau, correcteurs d'acidité : acide citrique arômes naturels, gélifiant : pectines de fruits) ; BRISURES DE SPECULOOS 3% [farine de blé (gluten), sucre, huile végétale (colza), sirop de candi, beurre (lait) concentré, poudre à lever : carbonate acide de sodium, sel, cannelle]. Chocolat au lait 34% de cacao minimum, Chocolat pur beurre de cacao. Traces d'arachides et de fruits à coque, A conserver dans un endroit frais et sec (18-200C). De brusques changements de température peuvent faire apparaître un léger voile blanc à la surface du chocolat n'altérant en rien ni la qualité, ni le goût.
    Allergens: Gluten, Milk
    Traces: Nuts, Peanuts

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: E322 - Lecithins
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • 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

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E331iii - Trisodium citrate

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary 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.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:chocolat-au-lait-6-beurre-de-cacao, fr:pate-de-cacao-ehulsifiant, fr:fourrage-facon-pomme-tatin, fr:acide-citrique-aromes-naturels, fr:concentre, fr:chocolat-au-lait-34-de-cacao-minimum, fr:a-conserver-dans-un-endroit-frais-et-sec, fr:18-200c, fr:de-brusques-changements-de-temperature-peuvent-faire-apparaitre-un-leger-voile-blanc-a-la-surface-du-chocolat-n-alterant-en-rien-ni-la-qualite, fr:ni-le-gout

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Whole milk powder, Butter

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:chocolat-au-lait-6-beurre-de-cacao, fr:pate-de-cacao-ehulsifiant, fr:fourrage-facon-pomme-tatin, fr:acide-citrique-aromes-naturels, Speculoos, fr:Sirop de candi, fr:concentre, fr:chocolat-au-lait-34-de-cacao-minimum, fr:a-conserver-dans-un-endroit-frais-et-sec, fr:18-200c, fr:de-brusques-changements-de-temperature-peuvent-faire-apparaitre-un-leger-voile-blanc-a-la-surface-du-chocolat-n-alterant-en-rien-ni-la-qualite, fr:ni-le-gout

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : CHOCOLAT AU LAIT 6 beurre de cacao, poudre de lait entier, pâte de cacao$éhulsifiant (lécithine de soja), FOURRAGE FAÇON POMME' TATIN 33% (sirop de glucose-fructose, purée de pomme 35%, stabilisant (e422), ? e331iii, sucre, eau, correcteurs d'acidité (acide citrique arômes naturels), gélifiant (pectines de fruits)), DE SPECULOOS 3% (farine de blé, sucre, huile végétale de colza, sirop de candi, beurre, concentré, poudre à lever (carbonate acide de sodium), sel, cannelle), Chocolat au lait 34% de cacao minimum, Chocolat pur beurre de cacao, A conserver dans un endroit frais et sec (18-200C), De brusques changements de température peuvent faire apparaître un léger voile blanc à la surface du chocolat n'altérant en rien ni la qualité, ni le goût
    1. CHOCOLAT AU LAIT 6 beurre de cacao -> fr:chocolat-au-lait-6-beurre-de-cacao
    2. poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    3. pâte de cacao$éhulsifiant -> fr:pate-de-cacao-ehulsifiant
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    4. FOURRAGE FAÇON POMME' TATIN -> fr:fourrage-facon-pomme-tatin - percent: 33
      1. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
      2. purée de pomme -> en:apple-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13050 - percent: 35
      3. stabilisant -> en:stabiliser
        1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe
      4. ? e331iii -> en:e331iii - vegan: yes - vegetarian: yes
      5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      7. correcteurs d'acidité -> en:acidity-regulator
        1. acide citrique arômes naturels -> fr:acide-citrique-aromes-naturels
      8. gélifiant -> en:gelling-agent
        1. pectines de fruits -> en:fruit-pectin - vegan: yes - vegetarian: yes
    5. DE SPECULOOS -> en:speculoos - ciqual_food_code: 24000 - percent: 3
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. huile végétale de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
      4. sirop de candi -> fr:sirop-de-candi
      5. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
      6. concentré -> fr:concentre
      7. poudre à lever -> en:raising-agent
        1. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes
      8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      9. cannelle -> en:cinnamon - vegan: yes - vegetarian: yes
    6. Chocolat au lait 34% de cacao minimum -> fr:chocolat-au-lait-34-de-cacao-minimum
    7. Chocolat pur beurre de cacao -> en:pure-cocoa-butter-chocolate - vegan: maybe - vegetarian: yes
    8. A conserver dans un endroit frais et sec -> fr:a-conserver-dans-un-endroit-frais-et-sec
      1. 18-200C -> fr:18-200c
    9. De brusques changements de température peuvent faire apparaître un léger voile blanc à la surface du chocolat n'altérant en rien ni la qualité -> fr:de-brusques-changements-de-temperature-peuvent-faire-apparaitre-un-leger-voile-blanc-a-la-surface-du-chocolat-n-alterant-en-rien-ni-la-qualite
    10. ni le goût -> fr:ni-le-gout

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 816 kj
    (195 kcal)
    Fat 11.6 g
    Saturated fat 7 g
    Carbohydrates 20.1 g
    Sugars 18.9 g
    Fiber ?
    Proteins 1.9 g
    Salt 0.04 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 35 %

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Data sources

Product added on by kiliweb
Last edit of product page on by .
Product page also edited by openfoodfacts-contributors, yuka.WEwwUlRKc2poT0VZa1BNdW9FM081dWwwOXJTVWZWT3BMOW9PSVE9PQ.

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