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Le Baulois® (4 parts) - 320 g

Le Baulois® (4 parts) - 320 g

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Barcode: 3760037820015 (EAN / EAN-13)

Common name: Gâteau au chocolat 4 parts

Quantity: 320 g

Packaging: Plastic, Backing, Cardboard, Film

Brands: Le Baulois, Marylou

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes, fr:Fondant au chocolat

Labels, certifications, awards: Made in France, fr:Meilleur fondant au chocolat de France

Origin of the product and/or its ingredients: Fleur de sel de Guérande. Fabriqué en France à La Baule.

Origin of ingredients: France, Guérande

Manufacturing or processing places: La Baule

EMB code: FR 44.055.001 CE - Baule-Escoublac (Loire-Atlantique, France)

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    8 ingredients


    French: Chocolat 18% (lécithine de soja), beurre frais, œufs frais, sucre, farine de blé (gluten), fleur de sel de Guérande.
    Allergens: Eggs, Gluten, Milk, Soybeans

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
    • Ingredient: Gluten

    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Fresh butter, Fresh 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


    Chocolat 18% (lécithine de _soja_), _beurre_ frais, _œufs_ frais, sucre, farine de _blé_ (_gluten_), fleur de sel de Guérande
    1. Chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 18
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
    2. _beurre_ frais -> en:fresh-butter - vegan: no - vegetarian: yes
    3. _œufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes
    5. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes
      1. _gluten_ -> en:gluten - vegan: yes - vegetarian: yes
    6. fleur de sel de Guérande -> en:fleur-de-sel-from-guerande - vegan: yes - vegetarian: yes
    • Fleur de sel de Guérande.
      Fleur de sel -> en:fleur-de-sel

Nutrition

Serving size: 1 part 80 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by fanfan54.
Product page also edited by yuka.KOhOPPSCMu8uGdyO9aZs3ATiCezbLdp8QHs_og, yuka.VjVzTU9ya0tyZUF2dU1SZzhDSEU5dGNzNjU2NVYyTzNGZlZNSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkJZXuuOuiPYbCPfqESvx-2sDs20PuNd-oviP6s.

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