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Soft French Baguettes Viennoises La Boulangère

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Barcode: 3760049795646 (EAN / EAN-13)

Brands: La Boulangère

Categories: Snacks, Sweet snacks, Sweet pastries and pies, Viennoiseries, Vienna bread

Stores: Magasins U

Countries where sold: France

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Health

Ingredients

37 ingredients

: PATE CRUE (56396)' : Farine et gluten de blé, eau, huile de tournesol, sucre, levure boulangère, sel, levain de seigle et de blé 40ja). extrait de malt d’orge. poudres à lever (diphosphate disodique, bicarbonate de sodium). GARNITURE (43,796)' : Jambon cuit (viande de porc (UE), eau, gélatine de porc, stabilisants : di - et triphosphates, sel, grop de glucose, gélifiant E407a, arôme, arôme de fumée, antioxydant'. érythorbate de sodium, conservateur. nitrite de sodium), purée de tomates, mouaretla emmental champignons de Paris (Agaricus eau, sauce pesto (2,596)' (eau crème en poudre huile de tournesol, basilic (0,4%)*, pulpe d'ail, huile d'olive extra vierge, grana padano, amidon modifié de pomme de terre), huile d’olive extra vierge, amidon modifié de pomme de terre, thym, sel. ? % exprimés sur le produit fini

Allergens: Gluten, Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E14XX - Modified Starch

Additive: E407a - Processed eucheuma seaweed

Additive: E428 - Gelatine

Additive: E450 - Diphosphates

Ingredient: Flavouring

Ingredient: Gelling agent
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

E14XX - Modified Starch

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
Source: Wikipedia

E316 - Sodium erythorbate

Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
Source: Wikipedia

E407a - Processed eucheuma seaweed

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Source: Wikipedia

E428 - Gelatine

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E450i - Disodium diphosphate

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:56396, fr:levain-de-seigle-et-de-ble-40ja, fr:43-796, fr:diet-triphosphates, fr:grop-de-glucose, fr:mouaretla-emmental-champignons-de-paris, fr:agaricus-eau, fr:2-596
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Non-vegan
Non-vegan ingredients: Pork gelatin
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Non-vegetarian
Non-vegetarian ingredients: Pork gelatin
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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: PATE CRUE (56396), eau, huile de tournesol, sucre, levure boulangère, sel, levain de seigle et de blé 40ja, extrait de malt d'orge, poudres à lever (diphosphate disodique, bicarbonate de sodium), GARNITURE (43‚796), eau, gélatine de porc, stabilisants (diet triphosphates), sel, grop de glucose, gélifiant (e407a), arôme, arôme de fumée, antioxydant, érythorbate de sodium, conservateur, nitrite de sodium, purée de tomates, mouaretla emmental champignons de Paris, Agaricus eau, sauce pesto (2‚596), huile d'olive extra vierge, amidon modifié de pomme de terre, thym, sel
PATE CRUE -> fr:pate-crue - percent_min: 3.33333333333333 - percent_max: 100

56396 -> fr:56396 - percent_min: 3.33333333333333 - percent_max: 100

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 33.3333333333333

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.6

levure boulangère -> en:baker-s-yeast - vegan: yes - vegetarian: yes - ciqual_food_code: 11045 - percent_min: 0 - percent_max: 8.6

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.12

levain de seigle et de blé 40ja -> fr:levain-de-seigle-et-de-ble-40ja - percent_min: 0 - percent_max: 1.12

extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.12

poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 1.12

diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.12

bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.56

GARNITURE -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.12

43‚796 -> fr:43-796 - percent_min: 0 - percent_max: 1.12

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.12

gélatine de porc -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.12

stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.12

diet triphosphates -> fr:diet-triphosphates - percent_min: 0 - percent_max: 1.12

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.12

grop de glucose -> fr:grop-de-glucose - percent_min: 0 - percent_max: 1.12

gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1.12

e407a -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.12

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.12

arôme de fumée -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.12

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.12

érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.12

conservateur -> en:preservative - percent_min: 0 - percent_max: 1.12

nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.12

purée de tomates -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 1.12

mouaretla emmental champignons de Paris -> fr:mouaretla-emmental-champignons-de-paris - percent_min: 0 - percent_max: 1.12

Agaricus eau -> fr:agaricus-eau - percent_min: 0 - percent_max: 1.12

sauce pesto -> en:pesto - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11179 - percent_min: 0 - percent_max: 1.12

2‚596 -> fr:2-596 - percent_min: 0 - percent_max: 1.12

huile d'olive extra vierge -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 1.12

amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.12

thym -> en:thyme - vegan: yes - vegetarian: yes - ciqual_food_code: 11070 - percent_min: 0 - percent_max: 1.12

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.12

Nutrition

Average nutritional quality
⚠ ️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: 6

Proteins: 5 / 5 (value: 8.8, rounded value: 8.8)

Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000141588846844343, rounded value: 0)

Negative points: 10

Energy: 4 / 10 (value: 1410, rounded value: 1410)

Sugars: 1 / 10 (value: 8.6, rounded value: 8.6)

Saturated fat: 1 / 10 (value: 1.5, rounded value: 1.5)

Sodium: 4 / 10 (value: 448, rounded value: 448)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 6)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (9.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (8.6%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.12%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Vienna bread
Energy	1,410 kj (337 kcal)	+4%
Fat	9.6 g	+7%
Saturated fat	1.5 g	-53%
Carbohydrates	52.9 g	+6%
Sugars	8.6 g	-20%
Fiber	1.6 g	-45%
Proteins	8.8 g	-
Salt	1.12 g	+12%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score B - Low environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

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.

Life cycle analysis

Average impact of products of the same category: A (Score: 87/100)

Category: Brioche or Vienna bread

PEF environmental score: 0.22 (the lower the score, the lower the impact)
including impact on climate change: 1.99 kg CO2 eq/kg of product

Stage	Impact
Agriculture	67.5 %
Processing	17.0 %
Packaging	10.7 %
Transportation	4.4 %
Distribution	0.3 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 67/100)
Product: Soft French Baguettes Viennoises La Boulangère

Life cycle analysis score: 87
Sum of bonuses and maluses: -20

Final score: 67/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.0 km in a petrol car

199 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Brioche or Vienna bread (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	69.7 %
Processing	9.8 %
Packaging	14.2 %
Transportation	6.2 %
Distribution	0.2 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on February 9, 2018, 8:09:49 PM CET by kiliweb
Last edit of product page on April 28, 2023, 9:04:09 PM CEST by roboto-app.
Product page also edited by aleene, magasins-u, openfoodfacts-contributors, teolemon, vaporous, yuka.KqFyGt2lEP5-O_Tt7L0OjSqeSse4MdpVRlokow, yuka.UWFzTUxJVXp0TWdEcXYxdTVBdlV3NGxIOW9hblpUUHBjYklTSVE9PQ, yuka.V1lwUUtic2N2L0lhbXYwRDV4VEo1OTBwNUllMlUwcTZCTllOSWc9PQ, yuka.ZnZ3RktKOVp1S0Voby9OdTRUZjJwZGw3eXNDdVkzdThOUGNySVE9PQ.

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Soft French Baguettes Viennoises La Boulangère