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Barcode: 5028966030843 (EAN / EAN-13)

Brands: Dawn

Countries where sold: France

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Health

Ingredients

  • icon

    71 ingredients

    : 00902438 Milk Chocolate Jumbo Cookie ait Ingrédients fanne de BLE (avec calctum fer macfine 'thiamine)l choco}at au LAIT 19 (SI cithine de SOJA arôme naturel de vanillet. sucre roux tsucre mélasse de canne), sucre, beurre bicarbonate de sodium- sei- lactosérum en poudre LA' T Produit surgeie à conerveòl- é iroduit doit être conservé entre 100C et 21 oc et consomme souc lou,rs A consomrner de met melkchocolade INGREDtÉNTEN: TARWEbloem calctum, n;actne, th amine), sa, emulèator SOJAecithtne natuurltjke vanillesmaak). demerara suiker [suiker rietsuikermelasse' s.. ervorm. rijsmiddel natriumblcarbonaat zout vaste we:stoffen (MELK). Diepvrtesproduct - bewa=re- )duct ontd00id IS moet het tussen de 100C en 210C bewaard worden en binnen 5 dagen geconsum•zr- eada con chocolate con leche INGREDIENTES Hanna de TRIGO (con ca!cjo, hierro, niactna, anteca de cacao. pasta de cacao emuistonante• lecitina de SOJA, aromat:zante natural de aceites vegetales (palma, cotza) HUE VO entero en polvo, gasificante bicarbonato sCdico, 180C Una vez descongelado no volver a congeiar Una vez descongelado. debe mantenerse entre 1 û C e• ver lateral de la caja. (PL) Upieczone ciastcczka z czekoladq miecznq SKEADN!KII M aka (cukier MLEKO w proszku, masào kakaowe. rnasa kakaowa emuigator lecytyna SOUOVN'A n al, cukier masào (MLEKO), oieje roSltnne (paimowy rzepakowy). JAJKQ w proszku. srodek rozony — przechowywaé w temp. -18"C Po rozmrozeniu me zatnrazae ponowme Po r.)zmrozen• ciqgu 5 dm. Najlepsej spozyé przed. patrz na boku opakowanta. (DE) Cookie mit Schokoeadcnstuckcn. Eisen, Niacln, MILCHSCHOKOLADE (Zucker Allearoma), brauner Rohrzucker (Zucker Rohrzuckermelasse)q Zucker Butter (MiLCH), pflanzltches Q. at, Spetsesaiz, SUBMOLKENPULVER Tiefgefrorenes Produkt Lagerung bel 180C Nach dem Auftauen bel einer Lagertemperatur von 100C bis 21 oc und tnnerhaib von Tagen verbraucht wercen
    Allergens: Gluten, Milk, Soybeans

Food processing

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    Food processing level unknown

    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

  • icon

    Palm oil content unknown

    Unrecognized ingredients: fr:00902438-milk-chocolate-jumbo-cookie-ait-ingredients-fanne-de-ble, fr:avec-calctum-fer-macfine-thiamine, fr:l-choco-at-au-lait-19, fr:si-cithine-de-soja-arome-naturel-de-vanillet, fr:sucre-roux-tsucre-melasse-de-canne, fr:beurre-bicarbonate-de-sodium, fr:sei, fr:lactoserum-en-poudre-la-t-produit-surgeie-a-conerveol, fr:e-iroduit-doit-etre-conserve-entre-100c-et-21-oc-et-consomme-souc-lou, fr:rs-a-consomrner-de-met-melkchocolade-ingredtenten, fr:tarwebloem-calctum, fr:n, fr:actne, fr:th-amine, fr:sa, fr:emuleator-sojaecithtne-natuurltjke-vanillesmaak, fr:demerara-suiker, fr:suiker-rietsuikermelasse-s, fr:ervorm, fr:rijsmiddel-natriumblcarbonaat-zout-vaste-we, fr:stoffen, fr:melk, fr:diepvrtesproduct, fr:bewa-re, fr:duct-ontd00id-is-moet-het-tussen-de-100c-en-210c-bewaard-worden-en-binnen-5-dagen-geconsum, fr:zr, fr:eada-con-chocolate-con-leche-ingredientes-hanna-de-trigo, fr:con-ca-cjo, fr:hierro, fr:niactna, fr:anteca-de-cacao, fr:pasta-de-cacao-emuistonante, fr:lecitina-de-soja, fr:aromat, fr:zante-natural-de-aceites-vegetales, fr:palma, fr:cotza-hue-vo-entero-en-polvo, fr:gasificante-bicarbonato-scdico, fr:180c-una-vez-descongelado-no-volver-a-congeiar-una-vez-descongelado, fr:debe-mantenerse-entre-1-u-c-e, fr:ver-lateral-de-la-caja, fr:upieczone-ciastcczka-z-czekoladq-miecznq-skeadn-kii-m-aka, fr:cukier-mleko-w-proszku, fr:masao-kakaowe, fr:rnasa-kakaowa-emuigator-lecytyna-souovn-a-n-al, fr:cukier-masao, fr:mleko, fr:oieje-rosltnne, fr:paimowy-rzepakowy, fr:jajkq-w-proszku, fr:srodek-rozony, fr:przechowywae-w-temp, fr:18-c-po-rozmrozeniu-me-zatnrazae-ponowme-po-r, fr:zmrozen, fr:ciqgu-5-dm, fr:najlepsej-spozye-przed, fr:patrz-na-boku-opakowanta, fr:cookie-mit-schokoeadcnstuckcn, fr:eisen, fr:niacln, fr:milchschokolade, fr:zucker-allearoma, fr:brauner-rohrzucker, fr:zucker-rohrzuckermelasse, fr:q-zucker-butter, fr:milch, fr:pflanzltches-q, fr:at, fr:spetsesaiz, fr:submolkenpulver-tiefgefrorenes-produkt-lagerung-bel-180c-nach-dem-auftauen-bel-einer-lagertemperatur-von-100c-bis-21-oc-und-tnnerhaib-von-tagen-verbraucht-wercen

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • 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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegan status unknown

    Unrecognized ingredients: fr:00902438-milk-chocolate-jumbo-cookie-ait-ingredients-fanne-de-ble, fr:avec-calctum-fer-macfine-thiamine, fr:l-choco-at-au-lait-19, fr:si-cithine-de-soja-arome-naturel-de-vanillet, fr:sucre-roux-tsucre-melasse-de-canne, fr:beurre-bicarbonate-de-sodium, fr:sei, fr:lactoserum-en-poudre-la-t-produit-surgeie-a-conerveol, fr:e-iroduit-doit-etre-conserve-entre-100c-et-21-oc-et-consomme-souc-lou, fr:rs-a-consomrner-de-met-melkchocolade-ingredtenten, fr:tarwebloem-calctum, fr:n, fr:actne, fr:th-amine, fr:sa, fr:emuleator-sojaecithtne-natuurltjke-vanillesmaak, fr:demerara-suiker, fr:suiker-rietsuikermelasse-s, fr:ervorm, fr:rijsmiddel-natriumblcarbonaat-zout-vaste-we, fr:stoffen, fr:melk, fr:diepvrtesproduct, fr:bewa-re, fr:duct-ontd00id-is-moet-het-tussen-de-100c-en-210c-bewaard-worden-en-binnen-5-dagen-geconsum, fr:zr, fr:eada-con-chocolate-con-leche-ingredientes-hanna-de-trigo, fr:con-ca-cjo, fr:hierro, fr:niactna, fr:anteca-de-cacao, fr:pasta-de-cacao-emuistonante, fr:lecitina-de-soja, fr:aromat, fr:zante-natural-de-aceites-vegetales, fr:palma, fr:cotza-hue-vo-entero-en-polvo, fr:gasificante-bicarbonato-scdico, fr:180c-una-vez-descongelado-no-volver-a-congeiar-una-vez-descongelado, fr:debe-mantenerse-entre-1-u-c-e, fr:ver-lateral-de-la-caja, fr:upieczone-ciastcczka-z-czekoladq-miecznq-skeadn-kii-m-aka, fr:cukier-mleko-w-proszku, fr:masao-kakaowe, fr:rnasa-kakaowa-emuigator-lecytyna-souovn-a-n-al, fr:cukier-masao, fr:mleko, fr:oieje-rosltnne, fr:paimowy-rzepakowy, fr:jajkq-w-proszku, fr:srodek-rozony, fr:przechowywae-w-temp, fr:18-c-po-rozmrozeniu-me-zatnrazae-ponowme-po-r, fr:zmrozen, fr:ciqgu-5-dm, fr:najlepsej-spozye-przed, fr:patrz-na-boku-opakowanta, fr:cookie-mit-schokoeadcnstuckcn, fr:eisen, fr:niacln, fr:milchschokolade, fr:zucker-allearoma, fr:brauner-rohrzucker, fr:zucker-rohrzuckermelasse, fr:q-zucker-butter, fr:milch, fr:pflanzltches-q, fr:at, fr:spetsesaiz, fr:submolkenpulver-tiefgefrorenes-produkt-lagerung-bel-180c-nach-dem-auftauen-bel-einer-lagertemperatur-von-100c-bis-21-oc-und-tnnerhaib-von-tagen-verbraucht-wercen

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • 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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:00902438-milk-chocolate-jumbo-cookie-ait-ingredients-fanne-de-ble, fr:avec-calctum-fer-macfine-thiamine, fr:l-choco-at-au-lait-19, fr:si-cithine-de-soja-arome-naturel-de-vanillet, fr:sucre-roux-tsucre-melasse-de-canne, fr:beurre-bicarbonate-de-sodium, fr:sei, fr:lactoserum-en-poudre-la-t-produit-surgeie-a-conerveol, fr:e-iroduit-doit-etre-conserve-entre-100c-et-21-oc-et-consomme-souc-lou, fr:rs-a-consomrner-de-met-melkchocolade-ingredtenten, fr:tarwebloem-calctum, fr:n, fr:actne, fr:th-amine, fr:sa, fr:emuleator-sojaecithtne-natuurltjke-vanillesmaak, fr:demerara-suiker, fr:suiker-rietsuikermelasse-s, fr:ervorm, fr:rijsmiddel-natriumblcarbonaat-zout-vaste-we, fr:stoffen, fr:melk, fr:diepvrtesproduct, fr:bewa-re, fr:duct-ontd00id-is-moet-het-tussen-de-100c-en-210c-bewaard-worden-en-binnen-5-dagen-geconsum, fr:zr, fr:eada-con-chocolate-con-leche-ingredientes-hanna-de-trigo, fr:con-ca-cjo, fr:hierro, fr:niactna, fr:anteca-de-cacao, fr:pasta-de-cacao-emuistonante, fr:lecitina-de-soja, fr:aromat, fr:zante-natural-de-aceites-vegetales, fr:palma, fr:cotza-hue-vo-entero-en-polvo, fr:gasificante-bicarbonato-scdico, fr:180c-una-vez-descongelado-no-volver-a-congeiar-una-vez-descongelado, fr:debe-mantenerse-entre-1-u-c-e, fr:ver-lateral-de-la-caja, fr:upieczone-ciastcczka-z-czekoladq-miecznq-skeadn-kii-m-aka, fr:cukier-mleko-w-proszku, fr:masao-kakaowe, fr:rnasa-kakaowa-emuigator-lecytyna-souovn-a-n-al, fr:cukier-masao, fr:mleko, fr:oieje-rosltnne, fr:paimowy-rzepakowy, fr:jajkq-w-proszku, fr:srodek-rozony, fr:przechowywae-w-temp, fr:18-c-po-rozmrozeniu-me-zatnrazae-ponowme-po-r, fr:zmrozen, fr:ciqgu-5-dm, fr:najlepsej-spozye-przed, fr:patrz-na-boku-opakowanta, fr:cookie-mit-schokoeadcnstuckcn, fr:eisen, fr:niacln, fr:milchschokolade, fr:zucker-allearoma, fr:brauner-rohrzucker, fr:zucker-rohrzuckermelasse, fr:q-zucker-butter, fr:milch, fr:pflanzltches-q, fr:at, fr:spetsesaiz, fr:submolkenpulver-tiefgefrorenes-produkt-lagerung-bel-180c-nach-dem-auftauen-bel-einer-lagertemperatur-von-100c-bis-21-oc-und-tnnerhaib-von-tagen-verbraucht-wercen

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • 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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • 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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : 00902438 Milk Chocolate Jumbo Cookie ait Ingrédients fanne de BLE (avec calctum fer macfine 'thiamine), l choco}at au LAIT 19 (SI cithine de SOJA arôme naturel de vanillet, sucre roux tsucre mélasse de canne), sucre, beurre bicarbonate de sodium, sei, lactosérum en poudre LA' T Produit surgeie à conerveòl, é iroduit doit être conservé entre 100C et 21 oc et consomme souc lou, rs A consomrner de met melkchocolade INGREDtÉNTEN (TARWEbloem calctum), n, actne, th amine, sa, emulèator SOJAecithtne natuurltjke vanillesmaak, demerara suiker, suiker rietsuikermelasse' s, ervorm, rijsmiddel natriumblcarbonaat zout vaste we (stoffen (MELK), Diepvrtesproduct), bewa=re, duct ontd00id IS moet het tussen de 100C en 210C bewaard worden en binnen 5 dagen geconsum, zr, eada con chocolate con leche INGREDIENTES Hanna de TRIGO, con ca!cjo, hierro, niactna, anteca de cacao, pasta de cacao emuistonante, lecitina de SOJA, aromat (zante natural de aceites vegetales, palma), cotza) HUE VO entero en polvo, gasificante bicarbonato sCdico, 180C Una vez descongelado no volver a congeiar Una vez descongelado, debe mantenerse entre 1 û C e, ver lateral de la caja, Upieczone ciastcczka z czekoladq miecznq SKEADN!KII M aka (cukier MLEKO w proszku, masào kakaowe, rnasa kakaowa emuigator lecytyna SOUOVN'A n al, cukier masào (MLEKO), oieje roSltnne (paimowy rzepakowy), JAJKQ w proszku, srodek rozony, przechowywaé w temp, 18"C Po rozmrozeniu me zatnrazae ponowme Po r), zmrozen, ciqgu 5 dm, Najlepsej spozyé przed, patrz na boku opakowanta, Cookie mit Schokoeadcnstuckcn, Eisen, Niacln, MILCHSCHOKOLADE (Zucker Allearoma), brauner Rohrzucker (Zucker Rohrzuckermelasse), q Zucker Butter (MiLCH), pflanzltches Q, at, Spetsesaiz, SUBMOLKENPULVER Tiefgefrorenes Produkt Lagerung bel 180C Nach dem Auftauen bel einer Lagertemperatur von 100C bis 21 oc und tnnerhaib von Tagen verbraucht wercen
    1. 00902438 Milk Chocolate Jumbo Cookie ait Ingrédients fanne de BLE -> fr:00902438-milk-chocolate-jumbo-cookie-ait-ingredients-fanne-de-ble - percent_min: 2.08333333333333 - percent_max: 100
      1. avec calctum fer macfine 'thiamine -> fr:avec-calctum-fer-macfine-thiamine - percent_min: 2.08333333333333 - percent_max: 100
    2. l choco}at au LAIT 19 -> fr:l-choco-at-au-lait-19 - percent_min: 0 - percent_max: 50
      1. SI cithine de SOJA arôme naturel de vanillet -> fr:si-cithine-de-soja-arome-naturel-de-vanillet - percent_min: 0 - percent_max: 50
      2. sucre roux tsucre mélasse de canne -> fr:sucre-roux-tsucre-melasse-de-canne - percent_min: 0 - percent_max: 25
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. beurre bicarbonate de sodium -> fr:beurre-bicarbonate-de-sodium - percent_min: 0 - percent_max: 25
    5. sei -> fr:sei - percent_min: 0 - percent_max: 20
    6. lactosérum en poudre LA' T Produit surgeie à conerveòl -> fr:lactoserum-en-poudre-la-t-produit-surgeie-a-conerveol - percent_min: 0 - percent_max: 16.6666666666667
    7. é iroduit doit être conservé entre 100C et 21 oc et consomme souc lou -> fr:e-iroduit-doit-etre-conserve-entre-100c-et-21-oc-et-consomme-souc-lou - percent_min: 0 - percent_max: 14.2857142857143
    8. rs A consomrner de met melkchocolade INGREDtÉNTEN -> fr:rs-a-consomrner-de-met-melkchocolade-ingredtenten - percent_min: 0 - percent_max: 12.5
      1. TARWEbloem calctum -> fr:tarwebloem-calctum - percent_min: 0 - percent_max: 12.5
    9. n -> fr:n - percent_min: 0 - percent_max: 11.1111111111111
    10. actne -> fr:actne - percent_min: 0 - percent_max: 10
    11. th amine -> fr:th-amine - percent_min: 0 - percent_max: 9.09090909090909
    12. sa -> fr:sa - percent_min: 0 - percent_max: 8.33333333333333
    13. emulèator SOJAecithtne natuurltjke vanillesmaak -> fr:emuleator-sojaecithtne-natuurltjke-vanillesmaak - percent_min: 0 - percent_max: 7.69230769230769
    14. demerara suiker -> fr:demerara-suiker - percent_min: 0 - percent_max: 7.14285714285714
    15. suiker rietsuikermelasse' s -> fr:suiker-rietsuikermelasse-s - percent_min: 0 - percent_max: 6.66666666666667
    16. ervorm -> fr:ervorm - percent_min: 0 - percent_max: 6.25
    17. rijsmiddel natriumblcarbonaat zout vaste we -> fr:rijsmiddel-natriumblcarbonaat-zout-vaste-we - percent_min: 0 - percent_max: 5.88235294117647
      1. stoffen -> fr:stoffen - percent_min: 0 - percent_max: 5.88235294117647
        1. MELK -> fr:melk - percent_min: 0 - percent_max: 5.88235294117647
      2. Diepvrtesproduct -> fr:diepvrtesproduct - percent_min: 0 - percent_max: 2.94117647058824
    18. bewa=re -> fr:bewa-re - percent_min: 0 - percent_max: 5.55555555555556
    19. duct ontd00id IS moet het tussen de 100C en 210C bewaard worden en binnen 5 dagen geconsum -> fr:duct-ontd00id-is-moet-het-tussen-de-100c-en-210c-bewaard-worden-en-binnen-5-dagen-geconsum - percent_min: 0 - percent_max: 5.26315789473684
    20. zr -> fr:zr - percent_min: 0 - percent_max: 5
    21. eada con chocolate con leche INGREDIENTES Hanna de TRIGO -> fr:eada-con-chocolate-con-leche-ingredientes-hanna-de-trigo - percent_min: 0 - percent_max: 4.76190476190476
    22. con ca!cjo -> fr:con-ca-cjo - percent_min: 0 - percent_max: 4.54545454545455
    23. hierro -> fr:hierro - percent_min: 0 - percent_max: 4.34782608695652
    24. niactna -> fr:niactna - percent_min: 0 - percent_max: 4.16666666666667
    25. anteca de cacao -> fr:anteca-de-cacao - percent_min: 0 - percent_max: 4
    26. pasta de cacao emuistonante -> fr:pasta-de-cacao-emuistonante - percent_min: 0 - percent_max: 3.84615384615385
    27. lecitina de SOJA -> fr:lecitina-de-soja - percent_min: 0 - percent_max: 3.7037037037037
    28. aromat -> fr:aromat - percent_min: 0 - percent_max: 3.57142857142857
      1. zante natural de aceites vegetales -> fr:zante-natural-de-aceites-vegetales - percent_min: 0 - percent_max: 3.57142857142857
      2. palma -> fr:palma - percent_min: 0 - percent_max: 1.78571428571429
    29. cotza) HUE VO entero en polvo -> fr:cotza-hue-vo-entero-en-polvo - percent_min: 0 - percent_max: 3.44827586206897
    30. gasificante bicarbonato sCdico -> fr:gasificante-bicarbonato-scdico - percent_min: 0 - percent_max: 3.33333333333333
    31. 180C Una vez descongelado no volver a congeiar Una vez descongelado -> fr:180c-una-vez-descongelado-no-volver-a-congeiar-una-vez-descongelado - percent_min: 0 - percent_max: 3.2258064516129
    32. debe mantenerse entre 1 û C e -> fr:debe-mantenerse-entre-1-u-c-e - percent_min: 0 - percent_max: 3.125
    33. ver lateral de la caja -> fr:ver-lateral-de-la-caja - percent_min: 0 - percent_max: 3.03030303030303
    34. Upieczone ciastcczka z czekoladq miecznq SKEADN!KII M aka -> fr:upieczone-ciastcczka-z-czekoladq-miecznq-skeadn-kii-m-aka - percent_min: 0 - percent_max: 2.94117647058824
      1. cukier MLEKO w proszku -> fr:cukier-mleko-w-proszku - percent_min: 0 - percent_max: 2.94117647058824
      2. masào kakaowe -> fr:masao-kakaowe - percent_min: 0 - percent_max: 1.47058823529412
      3. rnasa kakaowa emuigator lecytyna SOUOVN'A n al -> fr:rnasa-kakaowa-emuigator-lecytyna-souovn-a-n-al - percent_min: 0 - percent_max: 0.980392156862745
      4. cukier masào -> fr:cukier-masao - percent_min: 0 - percent_max: 0.735294117647059
        1. MLEKO -> fr:mleko - percent_min: 0 - percent_max: 0.735294117647059
      5. oieje roSltnne -> fr:oieje-rosltnne - percent_min: 0 - percent_max: 0.588235294117647
        1. paimowy rzepakowy -> fr:paimowy-rzepakowy - percent_min: 0 - percent_max: 0.588235294117647
      6. JAJKQ w proszku -> fr:jajkq-w-proszku - percent_min: 0 - percent_max: 0.490196078431373
      7. srodek rozony -> fr:srodek-rozony - percent_min: 0 - percent_max: 0.420168067226891
      8. przechowywaé w temp -> fr:przechowywae-w-temp - percent_min: 0 - percent_max: 0.367647058823529
      9. 18"C Po rozmrozeniu me zatnrazae ponowme Po r -> fr:18-c-po-rozmrozeniu-me-zatnrazae-ponowme-po-r - percent_min: 0 - percent_max: 0.367647058823529
    35. zmrozen -> fr:zmrozen - percent_min: 0 - percent_max: 2.85714285714286
    36. ciqgu 5 dm -> fr:ciqgu-5-dm - percent_min: 0 - percent_max: 2.77777777777778
    37. Najlepsej spozyé przed -> fr:najlepsej-spozye-przed - percent_min: 0 - percent_max: 2.77777777777778
    38. patrz na boku opakowanta -> fr:patrz-na-boku-opakowanta - percent_min: 0 - percent_max: 2.63157894736842
    39. Cookie mit Schokoeadcnstuckcn -> fr:cookie-mit-schokoeadcnstuckcn - percent_min: 0 - percent_max: 2.63157894736842
    40. Eisen -> fr:eisen - percent_min: 0 - percent_max: 2.5
    41. Niacln -> fr:niacln - percent_min: 0 - percent_max: 2.5
    42. MILCHSCHOKOLADE -> fr:milchschokolade - percent_min: 0 - percent_max: 2.38095238095238
      1. Zucker Allearoma -> fr:zucker-allearoma - percent_min: 0 - percent_max: 2.38095238095238
    43. brauner Rohrzucker -> fr:brauner-rohrzucker - percent_min: 0 - percent_max: 2.38095238095238
      1. Zucker Rohrzuckermelasse -> fr:zucker-rohrzuckermelasse - percent_min: 0 - percent_max: 2.38095238095238
    44. q Zucker Butter -> fr:q-zucker-butter - percent_min: 0 - percent_max: 2.27272727272727
      1. MiLCH -> fr:milch - percent_min: 0 - percent_max: 2.27272727272727
    45. pflanzltches Q -> fr:pflanzltches-q - percent_min: 0 - percent_max: 2.27272727272727
    46. at -> fr:at - percent_min: 0 - percent_max: 2.17391304347826
    47. Spetsesaiz -> fr:spetsesaiz - percent_min: 0 - percent_max: 2.17391304347826
    48. SUBMOLKENPULVER Tiefgefrorenes Produkt Lagerung bel 180C Nach dem Auftauen bel einer Lagertemperatur von 100C bis 21 oc und tnnerhaib von Tagen verbraucht wercen -> fr:submolkenpulver-tiefgefrorenes-produkt-lagerung-bel-180c-nach-dem-auftauen-bel-einer-lagertemperatur-von-100c-bis-21-oc-und-tnnerhaib-von-tagen-verbraucht-wercen - percent_min: 0 - percent_max: 2.17391304347826

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,054 kj
    (491 kcal)
    Fat 23.4 g
    Saturated fat 12.8 g
    Carbohydrates 64.3 g
    Sugars 40.6 g
    Fiber ?
    Proteins 5.2 g
    Salt 0.8 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by autorotate-bot.
Product page also edited by openfoodfacts-contributors, yuka.ZXI0RENJbzdwTndXaGNNdnJpanc4ZmxGM0lDSlcxNlNFTWc5SVE9PQ.

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