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Lebkuchen - weissella - 200g

Lebkuchen - weissella - 200g

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Barcode: 4003160036519 (EAN / EAN-13)

Quantity: 200g

Packaging: de:7 biscuits

Brands: Weissella

Categories: Snacks, Sweet snacks, Biscuits and cakes, Gingerbreads

Labels, certifications, awards: Made in Germany

Countries where sold: France, Germany

Matching with your preferences

Health

Ingredients

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    49 ingredients


    German: Zucker, 20% Ölsamen (Haselnüsse, Walnüsse, Mandeln, Cashewkerne), Weizenmehl, Persipan (Aprikosenkerne, Zucker, Invertzuckersirup, kandierte Orangenschalen (Orangenschalen, Glukose-Fruktose-Sirup, Zucker), Backoblaten (Weizenmehl, Kartoffelstärke), Glukose-Fruktose-Sirup, Kakaomasse, Aprikosenpüree, flüssiges Vollei, Weizengrieß, Milcheiweiß, Feuchthaltemittel: Sorbit, Glycerin; Feigen, Gewürze, Fruktose, Kakaobutter, Dextrose, Backtriebmittel: Natriumcarbonate; Apfelextrakt, Kartoffelstärke, Emulgator: Lecithine; Hühnertrockeneieiweiß, Weizenstärke, Butterreinfett, Säuerungsmittel: Citronensäure; Salz, Verdickungsmittel: Gummi arabicum; natürliches Aroma, Geliermittel: Pektin.
    Allergens: Eggs, Gluten, Milk, Nuts, de:flüssiges-vollei, Butterreinfett, Cashewkerne, Haselnusse, Huhnertrockeneieiweiss, Mandeln, Milcheiweiss, Walnusse, Weizengriess, Weizenmehl, Weizenstarke, Flussiges-vollei
    Traces: Lupin, Nuts, Peanuts, Sesame seeds, Soybeans

Food processing

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    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E440 - Pectins


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Liquid whole egg, Milk proteins, de:Hühnerei-Trockeneiweiß, Butterfat
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Zucker, Ölsamen 20% (_Haselnüsse_, _Walnüsse_, _Mandeln_, _Cashewkerne_), _Weizenmehl_, Persipan, Aprikosenkerne, Zucker, Invertzuckersirup, kandierte Orangenschalen (Orangenschalen, Glukose-Fruktose-Sirup, Zucker), Backoblaten (_Weizenmehl_, Kartoffelstärke), Glukose-Fruktose-Sirup, Kakaomasse, Aprikosen, _flüssiges Vollei_, _Weizengrieß_, _Milcheiweiß_, Feuchthaltemittel (Sorbit), Glycerin, Feigen, Gewürze, Fruktose, Kakaobutter, Dextrose, Backtriebmittel (Natriumcarbonate), Apfelextrakt, Kartoffelstärke, Emulgator (Lecithine), _Hühnertrockeneieiweiß_, _Weizenstärke_, _Butterreinfett_, Säuerungsmittel (Citronensäure), Salz, Verdickungsmittel (Gummi arabicum), natürliches Aroma, Geliermittel (Pektin)
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 80
    2. Ölsamen -> en:oilseed - vegan: yes - vegetarian: yes - percent_min: 20 - percent: 20 - percent_max: 20
      1. _Haselnüsse_ -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 20
      2. _Walnüsse_ -> en:walnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. _Mandeln_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. _Cashewkerne_ -> en:cashew-nuts - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    3. _Weizenmehl_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    4. Persipan -> en:persipan - percent_min: 0 - percent_max: 20
    5. Aprikosenkerne -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    7. Invertzuckersirup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    8. kandierte Orangenschalen -> en:candied-orange-peel - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. Orangenschalen -> en:orange-zest - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    9. Backoblaten -> de:backoblate - percent_min: 0 - percent_max: 8.57142857142857
      1. _Weizenmehl_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.57142857142857
      2. Kartoffelstärke -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.28571428571429
    10. Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.5
    11. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    12. Aprikosen -> en:apricot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    13. _flüssiges Vollei_ -> en:liquid-whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.45454545454545
    14. _Weizengrieß_ -> en:wheat-semolina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. _Milcheiweiß_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.61538461538461
    16. Feuchthaltemittel -> en:humectant - percent_min: 0 - percent_max: 4.28571428571429
      1. Sorbit -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.28571428571429
    17. Glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    18. Feigen -> en:fig - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.75
    19. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.52941176470588
    20. Fruktose -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    21. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.15789473684211
    22. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    23. Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 2.85714285714286
      1. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    24. Apfelextrakt -> en:apple-extract - percent_min: 0 - percent_max: 2.72727272727273
    25. Kartoffelstärke -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.60869565217391
    26. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 2.5
      1. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    27. _Hühnertrockeneieiweiß_ -> de:hühnerei-trockeneiweiß - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    28. _Weizenstärke_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.30769230769231
    29. _Butterreinfett_ -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.30769230769231
    30. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 2.14285714285714
      1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14285714285714
    31. Salz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14285714285714
    32. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 2.06896551724138
      1. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.06896551724138
    33. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.93548387096774
    34. Geliermittel -> en:gelling-agent - percent_min: 0 - percent_max: 1.875
      1. Pektin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.875

Nutrition

  • icon

    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 5 / 5 (value: 9.2, rounded value: 9.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5, rounded value: 5)

    Negative points: 15

    • Energy: 4 / 10 (value: 1640, rounded value: 1640)
    • Sugars: 7 / 10 (value: 35.6, rounded value: 35.6)
    • Saturated fat: 2 / 10 (value: 2.2, rounded value: 2.2)
    • Sodium: 2 / 10 (value: 224, rounded value: 224)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 15 (15 - 0)

    Nutri-Score: D

  • icon

    Sugars in high quantity (35.6%)


    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.
  • icon

    Salt in moderate quantity (0.56%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (30g)
    Compared to: Gingerbreads
    Energy 1,640 kj
    (392 kcal)
    492 kj
    (118 kcal)
    +13%
    Fat 12.7 g 3.81 g +166%
    Saturated fat 2.2 g 0.66 g +31%
    Carbohydrates 57.6 g 17.3 g -17%
    Sugars 35.6 g 10.7 g -12%
    Fiber 0 g 0 g -100%
    Proteins 9.2 g 2.76 g +99%
    Salt 0.56 g 0.168 g +31%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 % 5 %
Serving size: 30g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by jolesh.
Product page also edited by openfoodfacts-contributors, pc080, pettelette, roboto-app, scanbot, yuka.Vkw4cFRZNFAvUDhFaWZJa3ppdmMzZEJIL2JpWmZUK3BCOXM2SVE9PQ, yuka.WUw0N0xKNER0TXNGdk50bDRFTFp5dU5XbHBhMmQyVzBPdTVOSVE9PQ.

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