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Jules' Florentines "Eoy 2016" 200G - Destrooper - 200 g

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Jules' Florentines "Eoy 2016" 200G - Destrooper - 200 g

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Barcode: 5410471912118 (EAN / EAN-13)

Quantity: 200 g

Brands: Destrooper

Countries where sold: France

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Health

Ingredients

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    39 ingredients

    Sugar, milk chocolate (12%) (sugar, cocoa butter, whole milk powder, cacao mass, emulsifier: soy lecithin), white chocolate (12%) (sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin), chocolate (12%) (cocoa mass, sugar, cocoa butter, anhydrous millk fat, emulsifier: soy lecithin), butter (11%) (milk), almonds (11%), hazelnuts (5%), honey, glucose, wheat flour, puffed rice (2,3%), candy powder, candied fruit pieces (sugar, orange peel, melon, glucose-fructose syrup, acidity regulator: citric acid), sea salt, raising agent: sodium carbonate.
    Allergens: Gluten, Milk, Nuts
    Traces: 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: E322 - Lecithins
    • Ingredient: Emulsifier
    • Ingredient: Glucose

    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

    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.

  • 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.

  • E500i - Sodium carbonate

    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: Milk chocolate, Whole milk powder, Whole milk powder, Butter, Honey
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

    : Sucre, chocolat au lait 12% (beurre de cacao, lait entier en poudre, sucre, masse de cacao, émulsifiant (lécithine de soja)), chocolat blanc 12% (sucre, beurre de cacao, lait entier en poudre, émulsifiant (lécithine de soja)), chocolat 12% (masse de cacao, sucre, beurre de cacao, matière grasse de lait anhydre, émulsifiant (lécithine de soja)), beurre 11%, amandes 11%, noisettes 5%, miel, glucose, farine de blé, riz soufflé 2.3%, sucre de candi, fruits confits (sucre, zeste d'orange, melon, sirop de glucose-fructose, régulateur d'acidité (acide citrique)), sel de mer, poudre à lever (carbonate de sodium)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16.904435296846 - percent_max: 27.8
    2. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 12 - percent: 12 - percent_max: 12
      1. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2.4 - percent_max: 12
      2. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 6
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4
      4. masse de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 3
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.4
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.4
    3. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent_min: 12 - percent: 12 - percent_max: 12
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3 - percent_max: 12
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 6
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 4
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3
    4. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
      1. masse de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 2.4 - percent_max: 12
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4
      4. matière grasse de lait anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 3
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.4
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.4
    5. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 11 - percent: 11 - percent_max: 11
    6. amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 11 - percent: 11 - percent_max: 11
    7. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 5 - percent: 5 - percent_max: 5
    8. miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 2.3 - percent_max: 5
    9. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.3 - percent_max: 4.34438775510204
    10. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.3 - percent_max: 3.51383928571429
    11. riz soufflé -> en:puffed-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    12. sucre de candi -> en:candy-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.3
    13. fruits confits -> fr:fruits-confits - percent_min: 0 - percent_max: 2.13733766233766
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.13733766233766
      2. zeste d'orange -> en:orange-zest - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 1.15
      3. melon -> en:melon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.766666666666667
      4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.575
      5. régulateur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.46
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46
    14. sel de mer -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.25
    15. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.25
      1. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,226 kj
    (532 kcal)
    Fat 32 g
    Saturated fat 16 g
    Carbohydrates 50 g
    Sugars 48 g
    Fiber ?
    Proteins 7.1 g
    Salt 0.25 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16.247 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by aleene.
Product page also edited by kiliweb, teolemon, yuka.R3BvbURhY20vYVl5cHNFQjRrL2E5SW91bjdPSlpHaVZkZFUrSVE9PQ.

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