Sablés Pur Beurre au Caramel - Le Fournil - 350 g

Barcode: 3760049733112 (EAN / EAN-13)

Product characteristics

Quantity: 350 g

Packaging: Saceht, Plastique

Brands: Le Fournil

Categories: Sugary snacks, Biscuits and cakes, Biscuits, Biscuits sablés

Labels, certifications, awards: Organic, EU Organic, FR-BIO-01, Pure butter, AB Agriculture Biologique

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Farine de blé T65*, beurre* 32% (crème*, ferments), sucre glace*, nappage caramel* 3% (sucre de canne roux clair, sirop de blé, eau), sel gris de Guérande.

Substances or products causing allergies or intolerances: Gluten, Milk

Traces: Nuts, Sesame seeds, Soybeans

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

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, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

high quantity27.3 g Fat in high quantity
high quantity16.6 g Saturated fat in high quantity
high quantity16.7 g Sugars in high quantity
moderate quantity0.34 g Salt in moderate quantity

Comparison to average values of products in the same category:

(323 products)
(4192 products)
(7014 products)
(16823 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts for 100 g / 100 mlfr:Biscuits sablésBiscuitsBiscuits and cakesSugary snacks
Energy 2042 kj
(488 kcal)
-1%+3%+10%+9%
Fat 27.3 g+16%+33%+39%+30%
- Saturated fat 16.6 g+19%+58%+79%+55%
Carbohydrate 54.6 g-14%-15%-8%-6%
- Sugars 16.7 g-37%-44%-45%-53%
Proteins 5.2 g-16%-22%-16%-17%
Salt 0.339999999999999 g-54%-54%-51%-39%
Sodium 0.134 g-54%-54%-51%-39%

Product added on by kiliweb.
Last edit of product page on by beniben.
Product page also edited by openfoodfacts-contributors.

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