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Sliced brioche Hot Dog Rolls - Deluxe - 270g

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Sliced brioche Hot Dog Rolls - Deluxe - 270g

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Barcode: 4056489461968 (EAN / EAN-13)

Common name: Pre-sliced brioche hot dog rolls

Quantity: 270g

Brands: Deluxe

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Sweet snacks, Sweet pastries and pies, Breads, Viennoiseries, Brioches, Special breads, Hot dog buns

Labels, certifications, awards: Vegetarian

Stores: Lidl

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

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    29 ingredients

    wheat flour ( wheat flour, calcium carbonate, thiamin, iron, niacin), free range egg 12%, sugar, rapeseed oil, water, invert sugar syrup, yeast, concentrated butter 1,5% ( milk ), skimmed milk powder, fermented wheat flour, wheat gluten, salt, milk protein, emulsifier (mono - and diglycerides of fatty acids, xanthan gum, soya lecithin), deactivated yeast, potato dextrin, colour (carotene), flour treatment agent (ascorbic acid), flavouring
    Allergens: Gluten, Milk, 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: E1400 - Dextrin
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Invert sugar
    • Ingredient: Milk proteins

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Free range eggs, Butterfat, Skimmed milk powder, Milk proteins
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    Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Thiamin, Iron
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

    : wheat flour (wheat flour, calcium carbonate, thiamin, iron, niacin), free range egg 12%, sugar, rapeseed oil, water, invert sugar syrup, yeast, concentrated butter 1.5%, skimmed milk powder, wheat flour, wheat gluten, salt, milk protein, emulsifier (mono- and diglycerides of fatty acids, xanthan gum, soya lecithin), deactivated yeast, potato dextrin, colour (carotene), flour treatment agent (ascorbic acid), flavouring
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 25.36 - percent_max: 79
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.072 - percent_max: 79
      2. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 39.5
      3. thiamin -> en:thiamin - percent_min: 0 - percent_max: 26.3333333333333
      4. iron -> en:iron - percent_min: 0 - percent_max: 19.75
      5. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 15.8
    2. free range egg -> en:free-range-eggs - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 12 - percent: 12 - percent_max: 12
    3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.5 - percent_max: 10
    4. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.5 - percent_max: 10
    5. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.5 - percent_max: 10
    6. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 10
    7. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 10
    8. concentrated butter -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    9. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.5
    10. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.5
    11. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83
    13. milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.83
    14. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.83
      1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.83
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.415
      3. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.276666666666667
    15. deactivated yeast -> en:deactivated-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83
    16. potato dextrin -> en:potato-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83
    17. colour -> en:colour - percent_min: 0 - percent_max: 0.83
      1. carotene -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.83
    18. flour treatment agent -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.83
      1. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83
    19. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.83

Nutrition

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    Good 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: 8

    • Proteins: 5 / 5 (value: 11.4, rounded value: 11.4)
    • Fiber: 3 / 5 (value: 3.4, rounded value: 3.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.75, rounded value: 5.8)

    Negative points: 9

    • Energy: 3 / 10 (value: 1296, rounded value: 1296)
    • Sugars: 2 / 10 (value: 10, rounded value: 10)
    • Saturated fat: 1 / 10 (value: 2, rounded value: 2)
    • Sodium: 3 / 10 (value: 332, rounded value: 332)

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

    Nutritional score: (9 - 8)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (45g)     		Compared to: Hot dog buns
    Energy 1,296 kj
    (308 kcal)     		583 kj
    (139 kcal)     		+12%
    Fat 8 g 3.6 g +80%
    Saturated fat 2 g 0.9 g +232%
    Carbohydrates 45.8 g 20.6 g -8%
    Sugars 10 g 4.5 g +60%
    Fiber 3.4 g 1.53 g +19%
    Proteins 11.4 g 5.13 g +28%
    Salt 0.83 g 0.373 g -28%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.75 % 5.75 %
Serving size: 45g

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by alia, chevalstar, ecoscore-impact-estimator, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlhAWceSP_hzYEwHWyUmxwP2AE5XZceFVx6zzP6s, yuka.sY2b0xO6T85zoF3NwEKvlkVDcMbPhTPrER76uWewwsiDdaHLP8Bo0obIA6s.

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