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Barcode: 5055874052179 (EAN / EAN-13)

Countries where sold: France

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Health

Ingredients

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    66 ingredients

    milk chocolate (30%) (sugar, whole milk powder, cocoa butter, cocoa mass, milk fat, emulsifier (soya lecithin), sugar, milk, cocoa butter, cocoa mass, vegetable fat (from palm/shea/sal/lllipe/kokum gurgi/mango kernel/palm kernel/ rapeseed/ coconut), wheat flour (contains calcium, iron, niacin, thiamin), fat reduced cocoa powder, whole and skimmed milk powder, emulsifier (soya lecithin, e476, sunflower lecithin), whey powder (from milk), invert sugar syrup, wholemeal wheat flour, whole oat flour, dextrose, glucose syrup, dried coconut, glucose-fructose syrup, rice flour, maize starch, barley, malt extract, yeast, treacle, walnuts, salt, flavourings, raising agents (sodium bicarbonate, ammonium bicarbonate, calcium carbonate), citric acid, stabiliser (invertase), lactic acid, colours (paprika extract, beetroot red), dried egg white, tartaric acid. milk chocolate contains cocoa solids 25% minimum, milk solids 14% minimum. allergy advice
    Allergens: Gluten, Milk, Nuts, 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: E160c - Paprika extract
    • Additive: E162 - Beetroot red
    • Additive: E322 - Lecithins
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Whey

    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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm, Palm kernel oil
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    Non-vegan

    Non-vegan ingredients: Milk chocolate, Whole milk powder, Milkfat, Milk, Skimmed milk, Whey powder, Milk, Egg white, Milk solids

    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: Lllipe, Kokum-gurgi, Calcium, Iron, Thiamin, Milk-chocolate-contains-cocoa-solids

    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!

    : milk chocolate 30%, sugar, whole milk powder, cocoa butter, cocoa mass, milk fat, emulsifier (soya lecithin), sugar, milk, cocoa butter, cocoa mass, vegetable fat (from palm, shea, sal, lllipe, kokum gurgi, mango kernel, palm kernel, rapeseed, coconut), wheat flour (contains calcium, iron, niacin, thiamin), fat reduced cocoa powder, skimmed milk, emulsifier (soya lecithin, e476, sunflower lecithin), whey powder (from milk), invert sugar syrup, wholemeal wheat flour, whole oat flour, dextrose, glucose syrup, coconut, glucose-fructose syrup, rice flour, maize starch, barley, malt extract, yeast, treacle, walnuts, salt, flavourings, raising agents (sodium bicarbonate, ammonium bicarbonate, calcium carbonate), citric acid, stabiliser (invertase), lactic acid, colours (paprika extract, beetroot red), egg white, tartaric acid, milk chocolate contains cocoa solids 25%, milk solids 14%
    1. milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 30
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    4. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    5. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    6. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
    7. emulsifier -> en:emulsifier
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    8. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    10. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    11. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    12. vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. from palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      2. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
      3. sal -> en:sal-tree - vegan: yes - vegetarian: yes
      4. lllipe -> en:lllipe
      5. kokum gurgi -> en:kokum-gurgi
      6. mango kernel -> en:mango-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      7. palm kernel -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      8. rapeseed -> en:rapeseed - vegan: yes - vegetarian: yes
      9. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006
    13. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      1. contains calcium -> en:calcium
      2. iron -> en:iron
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe
      4. thiamin -> en:thiamin
    14. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    15. skimmed milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    16. emulsifier -> en:emulsifier
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes
      3. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    17. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe
      1. from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    18. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
    19. wholemeal wheat flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    20. whole oat flour -> en:wholemeal-oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310
    21. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    22. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    23. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006
    24. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    25. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520
    26. maize starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    27. barley -> en:barley - vegan: yes - vegetarian: yes
    28. malt extract -> en:malt-extract - vegan: yes - vegetarian: yes
    29. yeast -> en:yeast - vegan: yes - vegetarian: yes
    30. treacle -> en:golden-syrup - vegan: yes - vegetarian: yes
    31. walnuts -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023
    32. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    33. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe
    34. raising agents -> en:raising-agent
      1. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes
      2. ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes
      3. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe
    35. citric acid -> en:e330 - vegan: yes - vegetarian: yes
    36. stabiliser -> en:stabiliser
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes
    37. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
    38. colours -> en:colour
      1. paprika extract -> en:e160c - vegan: yes - vegetarian: yes
      2. beetroot red -> en:e162 - vegan: yes - vegetarian: yes
    39. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001
    40. tartaric acid -> en:e334 - vegan: yes - vegetarian: yes
    41. milk chocolate contains cocoa solids -> en:milk-chocolate-contains-cocoa-solids - percent: 25
    42. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 14

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,176 kj
    (520 kcal)
    Fat 29.1 g
    Saturated fat 17.4 g
    Carbohydrates 58.1 g
    Sugars 50.7 g
    Fiber ?
    Proteins 3.2 g
    Salt 0.3 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by openfoodfacts-contributors, yuka.YWZrZUdvY2krNmxUeXRzLzVoVDcrdDlVOW9ldFFIenFGTFU0SUE9PQ.

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