Pates artisanaless - Saveurs Basques

Food processing

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  Food processing level unknown

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  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

Ingredients analysis

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  Details of the analysis of the ingredients

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  : SÂVEURS BASQUES e RU PIMENT D'ESPELETTE Les couleurs etarômes du Pays Basque accompagneront à merveille côtelettes de mouton, coustous, piperade et encore chipirons à la basquaise, Temps de Cuisson AI dente (5 mn Ingrédienb), semoule de blé dur de qualité supérieure, purée de piment d'Espelete 5% (piment d'Espelette, vinaigre de cidre, eau, sel, ail), poudre de piment d'Espelette 1 épices, betterave rouge, A conserver dans un endroit frais et sec, D.L.U.O, et NO de lot sous l'emballage Ce produit est le fruit de la collaboration de 3 petites entreprises du Périgord-Limousin, C'est en mutualisant leurs moyens qu'ils ont pu faire naître ce projet et vous faire partager l'excellence de leurs savoir-faire (D'Un Terroir à l'Autre sarl (24)), création et commercialisation des gammes Tutti pasta sarl (19, fabrication des pâtes Biscotterie La chanteracoise (24)), Mise en sachet D'Un Terroir à l'Autre, 3 rue Eugène Leroy, 24 480 LE BUISSON Mail occitanoix@orange fr

  1. SÂVEURS BASQUES e RU PIMENT D'ESPELETTE Les couleurs etarômes du Pays Basque accompagneront à merveille côtelettes de mouton -> fr:saveurs-basques-e-ru-piment-d-espelette-les-couleurs-etaromes-du-pays-basque-accompagneront-a-merveille-cotelettes-de-mouton - percent_min: 6.25 - percent_max: 75
  2. coustous -> fr:coustous - percent_min: 5 - percent_max: 40
  3. piperade et encore chipirons à la basquaise -> fr:piperade-et-encore-chipirons-a-la-basquaise - percent_min: 5 - percent_max: 28.3333333333333
  4. Temps de Cuisson AI dente -> fr:temps-de-cuisson-ai-dente - percent_min: 5 - percent_max: 22.5
     1. 5 mn Ingrédienb -> fr:5-mn-ingredienb - percent_min: 5 - percent_max: 22.5
  5. semoule de blé dur de qualité supérieure -> en:superior-quality-durum-wheat-semolina - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 5 - percent_max: 19
  6. purée de piment d'Espelete -> fr:puree-de-piment-d-espelete - labels: en:organic - percent_min: 5 - percent: 5 - percent_max: 5
     1. piment d'Espelette -> en:espelette-chili-pepper - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 1 - percent_max: 5
     2. vinaigre de cidre -> en:cider-vinegar - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 2.5
     3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.66666666666667
     4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
     5. ail -> en:garlic - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0
  7. poudre de piment d'Espelette 1 épices -> fr:poudre-de-piment-d-espelette-1-epices - labels: en:organic, en:organic - percent_min: 0 - percent_max: 5
  8. betterave rouge -> en:red-beetroot - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20091 - percent_min: 0 - percent_max: 5
  9. A conserver dans un endroit frais et sec -> fr:a-conserver-dans-un-endroit-frais-et-sec - percent_min: 0 - percent_max: 5
  10. D.L.U.O -> fr:d-l-u-o - percent_min: 0 - percent_max: 5
  11. et NO de lot sous l'emballage Ce produit est le fruit de la collaboration de 3 petites entreprises du Périgord-Limousin -> fr:et-no-de-lot-sous-l-emballage-ce-produit-est-le-fruit-de-la-collaboration-de-3-petites-entreprises-du-perigord-limousin - percent_min: 0 - percent_max: 5
  12. C'est en mutualisant leurs moyens qu'ils ont pu faire naître ce projet et vous faire partager l'excellence de leurs savoir-faire -> fr:c-est-en-mutualisant-leurs-moyens-qu-ils-ont-pu-faire-naitre-ce-projet-et-vous-faire-partager-l-excellence-de-leurs-savoir-faire - percent_min: 0 - percent_max: 5
      1. D'Un Terroir à l'Autre sarl -> fr:d-un-terroir-a-l-autre-sarl - percent_min: 0 - percent_max: 5
         1. 24 -> fr:24 - percent_min: 0 - percent_max: 5
  13. création et commercialisation des gammes Tutti pasta sarl -> fr:creation-et-commercialisation-des-gammes-tutti-pasta-sarl - percent_min: 0 - percent_max: 5
      1. 19 -> fr:19 - percent_min: 0 - percent_max: 5
      2. fabrication des pâtes Biscotterie La chanteracoise -> fr:fabrication-des-pates-biscotterie-la-chanteracoise - percent_min: 0 - percent_max: 2.5
         1. 24 -> fr:24 - percent_min: 0 - percent_max: 2.5
  14. Mise en sachet D'Un Terroir à l'Autre -> fr:mise-en-sachet-d-un-terroir-a-l-autre - percent_min: 0 - percent_max: 5
  15. 3 rue Eugène Leroy -> fr:3-rue-eugene-leroy - percent_min: 0 - percent_max: 5
  16. 24 480 LE BUISSON Mail occitanoix@orange fr -> fr:24-480-le-buisson-mail-occitanoix-orange-fr - percent_min: 0 - percent_max: 5

Nutrition

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  Missing data to compute the Nutri-Score

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  → Learn more about the Nutri-Score

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml
  Energy	1,364 kj (326 kcal)
  Fat	1.9 g
  Saturated fat	0.3 g
  Carbohydrates	65.4 g
  Sugars	2.3 g
  Fiber	3.3 g
  Proteins	10.3 g
  Salt	0 g
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.189 %

Packaging

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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

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  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.