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2 Forêts noires - Plaisir Pâtissier - 180 g

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2 Forêts noires - Plaisir Pâtissier - 180 g

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Barcode: 3567741000388 (EAN / EAN-13)

Quantity: 180 g

Brands: Plaisir Pâtissier

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Cakes, Black Forest gâteau

Countries where sold: France

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Health

Ingredients

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    65 ingredients

    French: Crème (LAIT) (stabilisant E407) 21,8%, eau, sucre, cerises noires 13,7 % (cerises du Nord, eau, sucre), pâte do cacao, ŒUFS entiers, huile végétale partiellernent hydrogénée (palmiste), farine de blé (GLUTEN), amidon de blé (GLUTEN), dextrose, cacao on poudre, stabilisants (E401, E422, E466, E500), matières grasses et huiles végétales (coco, palme, palmiste, colza), maltodextrines, amidon modifié do pomme de terre, sirop de sucre inverti, émulsifiants (E471, E472b, E475, E322 (soJA)), beurre de cacao, matière grasse laitière anhydre (LAIT), poudre de LAIT entier, poudre de LAIT écrémé, humectant E422, lactosérum ot protéines de LAIT, poudre à lever (E450i, E500ii), acidifiants (E331 , E340), sirop do glucose, épaississants (E339, E450ii, E515, E516), arômes, arôme naturel do vanille, sel, huile de tournesol, colorant antioxydants (E331iii, E332). Peut contenir : Fruits à coques
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: 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: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • 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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • 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

  • E332 - Potassium citrates

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E500ii - Sodium hydrogen carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E515 - Potassium sulphates

    Potassium sulfate: Potassium sulfate -K2SO4- -in British English potassium sulphate, also called sulphate of potash, arcanite, or archaically known as potash of sulfur- is a non-flammable white crystalline salt which is soluble in water. The chemical compound is commonly used in fertilizers, providing both potassium and sulfur. When potassium sulfate is heated in water and subjected to swirling in a beaker, the crystals form a multi-arm spiral structure when allowed to settle. Potassium sulfate could be used to study spiral structures in the laboratory.
    Source: Wikipedia

  • E516 - Calcium sulphate

    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm kernel oil, Palm oil, Palm kernel oil
  • icon

    Non-vegan

    Non-vegan ingredients: Cream, Milk, Whole egg, Milk, Whole milk powder, Skimmed milk powder

    Some ingredients could not be recognized.

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    • 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.
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  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:cerises-du-nord, fr:pate-do-cacao, fr:huile-vegetale-partiellernent-hydrogenee, fr:cacao-on-poudre, fr:amidon-modifie-do-pomme-de-terre, fr:Matière grasse de lait anhydre, fr:lactoserum-ot-proteines-de-lait, fr:sirop-do-glucose, fr:arome-naturel-do-vanille, fr:colorant-antioxydants

    Some ingredients could not be recognized.

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    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.
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    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!

    Crème (LAIT, stabilisant (e407)), eau, sucre, cerises noires 13.7% (cerises du Nord, eau, sucre), pâte do cacao, ŒUFS entiers, huile végétale partiellernent hydrogénée (palmiste), farine de blé (GLUTEN), amidon de blé (GLUTEN), dextrose, cacao on poudre, stabilisants (e401, e422, e466, e500), matières grasses et huiles végétales de coco, huiles végétales de palme, huiles végétales de palmiste, huiles végétales de colza, maltodextrines, amidon modifié do pomme de terre, sirop de sucre inverti, émulsifiants (e471, e472b, e475, e322 (soJA)), beurre de cacao, matière grasse laitière anhydre (LAIT), poudre de LAIT entier, poudre de LAIT écrémé, humectant (e422), lactosérum ot protéines de LAIT, poudre à lever (e450i, e500ii), acidifiants (e331, e340), sirop do glucose, épaississants (e339, e450ii, e515, e516), arômes, arôme naturel do vanille, sel, huile de tournesol, colorant antioxydants (e331iii, e332)
    1. Crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 13.7 - percent_max: 58.9
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 6.85 - percent_max: 58.9
      2. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 29.45
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 29.45
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 13.7 - percent_max: 36.3
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 13.7 - percent_max: 28.7666666666667
    4. cerises noires -> en:black-cherry - vegan: yes - vegetarian: yes - percent_min: 13.7 - percent: 13.7 - percent_max: 13.7
      1. cerises du Nord -> fr:cerises-du-nord - percent_min: 4.56666666666667 - percent_max: 13.7
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.85
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.56666666666667
    5. pâte do cacao -> fr:pate-do-cacao - percent_min: 0 - percent_max: 13.7
    6. ŒUFS entiers -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 13.7
    7. huile végétale partiellernent hydrogénée -> fr:huile-vegetale-partiellernent-hydrogenee - percent_min: 0 - percent_max: 11.78
      1. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 11.78
    8. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.81666666666667
      1. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.81666666666667
    9. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.41428571428571
      1. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.41428571428571
    10. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3625
    11. cacao on poudre -> fr:cacao-on-poudre - percent_min: 0 - percent_max: 6.54444444444445
    12. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 5.89
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.89
      2. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.945
      3. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96333333333333
      4. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4725
    13. matières grasses et huiles végétales de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.35454545454546
    14. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 4.90833333333333
    15. huiles végétales de palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 4.53076923076923
    16. huiles végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.20714285714286
    17. maltodextrines -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.92666666666667
    18. amidon modifié do pomme de terre -> fr:amidon-modifie-do-pomme-de-terre - percent_min: 0 - percent_max: 3.68125
    19. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.46470588235294
    20. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.27222222222222
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.27222222222222
      2. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.63611111111111
      3. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.09074074074074
      4. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.818055555555556
        1. soJA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.818055555555556
    21. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    22. matière grasse laitière anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 2.945
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.945
    23. poudre de LAIT entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.80476190476191
    24. poudre de LAIT écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.67727272727273
    25. humectant -> en:humectant - percent_min: 0 - percent_max: 2.56086956521739
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.56086956521739
    26. lactosérum ot protéines de LAIT -> fr:lactoserum-ot-proteines-de-lait - percent_min: 0 - percent_max: 2.45416666666667
    27. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.356
      1. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.356
      2. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.178
    28. acidifiants -> en:acid - percent_min: 0 - percent_max: 2.26538461538462
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.26538461538462
      2. e340 -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13269230769231
    29. sirop do glucose -> fr:sirop-do-glucose - percent_min: 0 - percent_max: 2.18148148148148
    30. épaississants -> en:thickener - percent_min: 0 - percent_max: 2.10357142857143
      1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.10357142857143
      2. e450ii -> en:e450ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.05178571428571
      3. e515 -> en:e515 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.701190476190476
      4. e516 -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.525892857142857
    31. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.03103448275862
    32. arôme naturel do vanille -> fr:arome-naturel-do-vanille - percent_min: 0 - percent_max: 1.96333333333333
    33. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    34. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.840625
    35. colorant antioxydants -> fr:colorant-antioxydants - percent_min: 0 - percent_max: 1.78484848484849
      1. e331iii -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78484848484849
      2. e332 -> en:e332 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.892424242424243

Nutrition

  • icon

    Poor nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 13

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteins: 2 / 5 (value: 3.4, rounded value: 3.4)
    • Fiber: 2 / 5 (value: 2.8, rounded value: 2.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13.7, rounded value: 13.7)

    Negative points: 18

    • Energy: 3 / 10 (value: 1331, rounded value: 1331)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 9 / 10 (value: 9.7, rounded value: 9.7)
    • Sodium: 0 / 10 (value: 87.2, rounded value: 87.2)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 16 (18 - 2)

    Nutri-Score: D

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    Sugars in high quantity (30%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in low quantity (0.218%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Black Forest gâteau
    Energy 1,331 kj
    (318 kcal)     		+8%
    Fat 14 g -8%
    Saturated fat 9.7 g -0%
    Carbohydrates 42 g +27%
    Sugars 30 g +23%
    Fiber 2.8 g +81%
    Proteins 3.4 g -16%
    Salt 0.218 g +9%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.7 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors, teolemon, yuka.VklBUFBvOE8rTnRRbHZJNzBoaks2STl5bjUyUEFGNmRKYkFPSVE9PQ.

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