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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

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Health

Ingredients

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

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:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: Fresh butter, Fresh egg

Vegetarian

No non-vegetarian ingredients detected

The analysis is based solely on the ingredients listed and does not take into account processing methods.

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
Chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 18

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes

_beurre_ frais -> en:fresh-butter - vegan: no - vegetarian: yes

_œufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes

sucre -> en:sugar - vegan: yes - vegetarian: yes

farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes

_gluten_ -> en:gluten - vegan: yes - vegetarian: yes

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

Missing data to compute the Nutri-Score

Missing nutrition facts

⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.

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→ Learn more about the Nutri-Score

Serving size: 1 part 80 g

Environment

Eco-Score C - Moderate environmental impact

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The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.