Patisserie Gianduja - Lindt - 20 g

Barcode: 4000539918841 (EAN / EAN-13)

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Product characteristics

Common name: Pulverzubereitung für ein heißes kakaohaltiges Gianduja Haselnuss-Getränk

Quantity: 20 g

Packaging: Plastic

Brands: Lindt

Labels, certifications, awards: Green Dot, Made in Italy, de:Lindt&Sprüngli Cocoa Farming Programm

Manufacturing or processing places: Italien

Stores: Chocolate Bar

Countries where sold: Germany


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

Ingredients list:
Zucker, Gianduja Haselnuss-Schokolade 17% (fettarmes Kakaopulver, Haselnüsse 22%, Zucker, Kakaomasse, Kakaobutter, Butterreinfett, Emulgator (Sojalecithin), Aroma; Kakao: 65% mindestens), Kartoffelmehl, Kakaopulver, Salz, Verdickungsmittel (Guarkernmehl), Aromen

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Substances or products causing allergies or intolerances: Milk, Nuts, Soybeans

Traces: Milk, Nuts

Ingredients analysis:
May contain palm oil Non-vegan Vegetarian status unknown
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade


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

Nutrient levels for 100 g

Serving size: 105 g

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (105 g)
Energy 469 kj
(112 kcal)
492 kj
(118 kcal)
Fat 2.7 g 2.84 g
Saturated fat 1.3 g 1.37 g
Carbohydrates 17 g 17.9 g
Sugars 15 g 15.8 g
Fiber ? ?
Proteins 3.9 g 4.09 g
Salt 0.2 g 0.21 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22 % 22 %


Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling

Data sources

Product added on by citrullus28
Last edit of product page on by packbot.
Product page also edited by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.