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Gaufre vanille nappée goût cacao - Biscuiterie J-L Brichard - 80 g

Gaufre vanille nappée goût cacao - Biscuiterie J-L Brichard - 80 g

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Barcode: 5410495002185 (EAN / EAN-13)

Quantity: 80 g

Packaging: Plastic, Bag

Brands: Biscuiterie J-L Brichard

Categories: Snacks, Sweet snacks, Frozen foods, Biscuits and cakes, Pastries, Waffles, Chocolate coated waffles

Countries where sold: France

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Health

Ingredients

  • icon

    39 ingredients


    : Farine de froment, nappage cacao (19,1%) (Sucre, graisses végétales (palme, coco), cacao maigre en poudre, stabilisant (tristéarate de sorbitane), émulsifiant (lécithine de soja), arome naturel (vanille), sucre, margarine huiles et graisses végétales (palme, colza en proportions variables), eau, émulsifiants (lécithine de soja, mono-et diglycérides d'acides gras), sel, correcteur d’acidité (acide citrique), arôme naturels, colorant (béta-carotène), œufs, huile de colza, farine, de soja, sucre inverti, stabilisant (Sorbitol), humectant (glycérol), poudre à lever (carbonate acide d’ammonium), sel émulsifiant (lécithine de soja), arôme.
    Allergens: Eggs, Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E492 - Sorbitan tristearate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Humectant
    • Ingredient: Invert sugar

    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

  • 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
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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.

  • 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
  • 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.

  • E492 - Sorbitan tristearate


    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia
  • 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 fat, Palm fat
  • icon

    Non-vegan


    Non-vegan ingredients: Egg

    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:nappage-cacao, Margarine, Invert sugar

    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!

    : Farine de froment, nappage cacao 19.1%, Sucre, graisses végétales de palme, graisses végétales de coco, cacao maigre en poudre, stabilisant (tristéarate de sorbitane), émulsifiant (lécithine de soja), arome naturel de vanille, sucre, margarine, graisses végétales de palme, graisses végétales de colza, eau, émulsifiants (lécithine de soja, mono- et diglycérides d'acides gras), sel, correcteur d'acidité (acide citrique), arôme naturels, colorant (béta-carotène), œufs, huile de colza, farine, de soja, sucre inverti, stabilisant (Sorbitol), humectant (glycérol), poudre à lever (carbonate acide d'ammonium), sel émulsifiant (lécithine de soja), arôme
    1. Farine de froment -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 19.1 - percent_max: 80.9
    2. nappage cacao -> fr:nappage-cacao - percent_min: 19.1 - percent: 19.1 - percent_max: 19.1
    3. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19.1
    4. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 19.1
    5. graisses végétales de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 19.1
    6. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.45
    7. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 12.36
      1. tristéarate de sorbitane -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.36
    8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 10.3
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.3
    9. arome naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. margarine -> en:margarine - percent_min: 0 - percent_max: 5
    12. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 5
    13. graisses végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5
    14. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.75384615384615
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75384615384615
      2. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.37692307692308
    16. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    17. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.73
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    18. arôme naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.73
    19. colorant -> en:colour - percent_min: 0 - percent_max: 0.73
      1. béta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.73
    20. œufs -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    21. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.73
    22. farine -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    23. de soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    24. sucre inverti -> en:invert-sugar - percent_min: 0 - percent_max: 0.73
    25. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.73
      1. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    26. humectant -> en:humectant - percent_min: 0 - percent_max: 0.73
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.73
    27. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.73
      1. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    28. sel émulsifiant -> en:emulsifying-salts - percent_min: 0 - percent_max: 0.73
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    29. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.73

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 1

    • Proteins: 4 / 5 (value: 6.7, rounded value: 6.7)
    • Fiber: 1 / 5 (value: 1.9, rounded value: 1.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0231369018554659, rounded value: 0)

    Negative points: 24

    • Energy: 5 / 10 (value: 1895, rounded value: 1895)
    • Sugars: 6 / 10 (value: 27.4, rounded value: 27.4)
    • Saturated fat: 10 / 10 (value: 11.4, rounded value: 11.4)
    • Sodium: 3 / 10 (value: 292, rounded value: 292)

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

    Nutritional score: (24 - 1)

    Nutri-Score:

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (80 g)
    Compared to: Chocolate coated waffles
    Energy 1,895 kj
    (453 kcal)
    1,520 kj
    (362 kcal)
    -5%
    Fat 21.8 g 17.4 g -15%
    Saturated fat 11.4 g 9.12 g -19%
    Carbohydrates 56.6 g 45.3 g +4%
    Sugars 27.4 g 21.9 g -9%
    Fiber 1.9 g 1.52 g -21%
    Proteins 6.7 g 5.36 g +11%
    Salt 0.73 g 0.584 g +47%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.023 % 0.023 %
Serving size: 80 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by quechoisir.
Product page also edited by kiliweb, packbot, tacite, teolemon, wist, yuka.VnFNRVBhZ21yT01McGZCZ3h5elJ4TkJiNHIrNFcwMjlkOWdOSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkVqc8bm_yLFBSf6g1-SmNrXIL7QQoBN6LjWaqs.

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