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Beurre moulé doux - - 250 g

Beurre moulé doux - - 250 g

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Barcode: 3683080568836 (EAN / EAN-13)

Quantity: 250 g

Categories: Dairies, Fats, Spreads, Spreadable fats, Animal fats, Milkfat, Dairy spread, Butters, Molded butters

Traceability code: FR 59.462.030 CE - Phalempin (Nord, France), EMB 59462 - Phalempin (Nord, France)

Countries where sold: France

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Food processing

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    Processed culinary ingredients

    Elements that indicate the product is in the 2 - Processed culinary ingredients group:

    • Category: Fats
    • Category: Animal fats

    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


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    Sugars in low quantity (0.9%)

    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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Molded butters
    Energy 3,151 kj
    (753 kcal)
    Fat 83 g +2%
    Saturated fat 57 g +1%
    Carbohydrates 0.9 g +29%
    Sugars 0.9 g +38%
    Fiber 0 g -100%
    Proteins 0.7 g -
    Salt ?


Carbon footprint



Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by roboto-app, segundo, yuka.sY2b0xO6T85zoF3NwEKvllIbdYT8_C6ZJRnSlVGWl_GxFJ22QddjxNb_K6s, yuka.sY2b0xO6T85zoF3NwEKvlnRMc8SEujnLaD3hl2-MlsuTfr3mY_dX-7OgEas.

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