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Le moelleux au chocolat - Préférés d'Amandine - 350 g

Le moelleux au chocolat - Préférés d'Amandine - 350 g

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Barcode: 3760026381572 (EAN / EAN-13)

Common name: Gâteau au chocolat et morceaux de chocolat

Quantity: 350 g

Packaging: Cardboard

Brands: Préférés d'Amandine

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes, Chocolate cake with melting centre

Labels, certifications, awards: No colorings

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    27 ingredients


    French: Sucre roux de canne, blancs d'oeufs, chocolat noir 11% (pâte de cacao, sucre, cacao maigre en poudre, émulsifiant : lécithines de soja), farine de blé, morceaux de chocolat noir 8% (sucre, pâte de cacao, beurre de cacao, dextrose, émulsifiant : lécithines de soja, arôme naturel de vanille), beurre, huile de tournesol, stabilisant : sorbitols, poudre de cacao, oeufs entiers, poudres à lever (diphosphates, carbonates de sodium), amidon de blé.
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts, Sesame seeds

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: E420 - Sorbitol
    • Additive: E450 - Diphosphates
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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


    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
  • E322i - Lecithin


    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
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Egg white, Butter, Whole egg
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 roux de canne, blancs d'_oeufs_, chocolat noir 11% (pâte de cacao, sucre, cacao maigre en poudre, émulsifiant (lécithines de _soja_)), farine de _blé_, morceaux de chocolat noir 8% (sucre, pâte de cacao, beurre de cacao, dextrose, émulsifiant (lécithines de _soja_), arôme naturel de vanille), _beurre_, huile de tournesol, stabilisant (sorbitols), poudre de cacao, _oeufs_ entiers, poudres à lever (diphosphates, carbonates de sodium), amidon de _blé_
    1. Sucre roux de canne -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - percent_min: 11 - percent_max: 62
    2. blancs d'_oeufs_ -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 11 - percent_max: 36.5
    3. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2.75 - percent_max: 11
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      3. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.75
        1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
    4. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 8 - percent_max: 11
    5. morceaux de chocolat noir -> en:dark-chocolate-chunks - vegan: maybe - vegetarian: yes - percent_min: 8 - percent: 8 - percent_max: 8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.33333333333333 - percent_max: 8
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.6
        1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
      6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
    6. _beurre_ -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8
    7. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8
    8. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 8
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    9. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    10. _oeufs_ entiers -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.75
    11. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 6.88888888888889
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.88888888888889
      2. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44444444444444
    12. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.2

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 0

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 5 / 10 (value: 1824, rounded value: 1824)
    • Sugars: 5 / 10 (value: 24, rounded value: 24)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 0 / 10 (value: 80, rounded value: 80)

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

    Score nutritionnel: 20 (20 - 0)

    Nutri-Score: E

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    Sugars in high quantity (24%)


    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.
  • icon

    Salt in low quantity (0.2%)


    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: Chocolate cake with melting centre
    Energy 1,824 kj
    (436 kcal)
    +4%
    Fat 24 g -3%
    Saturated fat 11 g +6%
    Carbohydrates 49 g +15%
    Sugars 24 g -25%
    Fiber ?
    Proteins 6 g -1%
    Salt 0.2 g -39%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by rominagrobis
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, packbot, roboto-app, tacite, yuka.WDZZRURKdzdpZm9Mdk1Ray9oSDN4L2RJeTRDdFFrZTdBTVlxSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk9VS_rAqRieaBzutEeaxPaQHKbUasp5zq3TFqs, yuka.sY2b0xO6T85zoF3NwEKvlkheC9WCqRvmbATVumO66-nRE8LCbvd2ydP3L6g.

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