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E. Wedel Milk Chocolate Bar with Toffee Flavour Filling - Pawełek - 45 g

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E. Wedel Milk Chocolate Bar with Toffee Flavour Filling - Pawełek - 45 g

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Barcode: 59011194

Quantity: 45 g

Packaging: Plastic

Brands: Pawełek, E. Wedel

Categories: Snacks, Sweet snacks, Bars

Labels, certifications, awards: Contains alcohol

Countries where sold: Poland

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Health

Ingredients

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    31 ingredients

    Polish: Czekolada mleczna 50% (Cukier, Tłuszcz kakaowy, Mleko pełne w proszku, Miazga kakaowa, Serwatka w proszku z mleka), Tłuszcz mleczny, Emulgatory: lecytyna sojowa i E416. Aromat), Cukier, Mleko zagęszczone słodzone, Syrop glukozowy, Spirytus (E1510) (2,3%), tłuszcz roślinny (palmowy), Mleko pełne w proszku, Serwatka w proszku (z mleka), Substancja utrzymująca wilgoć (inwertaza), Aromaty, Emulgator (E322) (lecytyna sojowa). Czekolada mleczna: masa kakaowa minimum 29%, masa mleczna minimum 14%. Może zawierać orzeszki arachidowe, orzechy, zboża, jaja.
    Allergens: Milk, Soybeans
    Traces: Eggs, Gluten, Nuts, Peanuts

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
    • Additive: E416 - Karaya-gum
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • 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

  • E1510 - Ethanol

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    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.

  • E416 - Karaya-gum

    Gum karaya: Gum karaya or gum sterculia, also known as Indian gum tragacanth, is a vegetable gum produced as an exudate by trees of the genus Sterculia. Chemically, gum karaya is an acid polysaccharide composed of the sugars galactose, rhamnose and galacturonic acid. It is used as a thickener and emulsifier in foods, as a laxative, and as a denture adhesive. It is also used to adulterate Gum tragacanth due to their similar physical characteristics. As a food additive it has E number E416. Gum karaya can be obtained from the tree Sterculia urens. It is a valuable substance and is traditionally tapped by cutting or peeling back the bark, or by making deep gashes at the base of the trunk with an axe. These crude methods of extraction often resulted in the death of the tree, but it has been found that application of the plant growth regulator ethephon stimulates the production of gum, and when used in carefully controlled amounts, increases gum yield and enhances healing of the wounds and survival of the tree.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: Milk chocolate, Whole milk powder, Whey powder, Milkfat, Sweetened condensed milk, Whole milk powder, Whey powder, Milk, Milk chocolate, Milk, Egg
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Whey powder, Flavouring, Flavouring, E322
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

    pl: Czekolada mleczna 50% (Cukier, Tłuszcz kakaowy, _Mleko_ pełne w proszku, Miazga kakaowa, Serwatka w proszku z _mleka_), Tłuszcz _mleczny_, Emulgatory (lecytyna _sojowa_), e416, Aromat, Cukier, _Mleko_ zagęszczone słodzone, Syrop glukozowy, Spirytus (e1510), tłuszcz roślinny palmowy, _Mleko_ pełne w proszku, Serwatka w proszku (z _mleka_), Substancja utrzymująca wilgoć (inwertaza), Aromaty, Emulgator (e322, lecytyna _sojowa_), Czekolada mleczna (masa kakaowa 29%), mleczna 14%, zboża, jaja
    1. Czekolada mleczna -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 50
      1. Cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. Tłuszcz kakaowy -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. _Mleko_ pełne w proszku -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      4. Miazga kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      5. Serwatka w proszku z _mleka_ -> en:whey-powder - vegan: no - vegetarian: maybe
    2. Tłuszcz _mleczny_ -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
    3. Emulgatory -> en:emulsifier
      1. lecytyna _sojowa_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    4. e416 -> en:e416 - vegan: yes - vegetarian: yes
    5. Aromat -> en:flavouring - vegan: maybe - vegetarian: maybe
    6. Cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. _Mleko_ zagęszczone słodzone -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    8. Syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. Spirytus -> en:rectified-spirit - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014
      1. e1510 -> en:e1510 - vegan: yes - vegetarian: yes
    10. tłuszcz roślinny palmowy -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    11. _Mleko_ pełne w proszku -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    12. Serwatka w proszku -> en:whey-powder - vegan: no - vegetarian: maybe
      1. z _mleka_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    13. Substancja utrzymująca wilgoć -> en:humectant
      1. inwertaza -> en:e1103 - vegan: yes - vegetarian: yes
    14. Aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe
    15. Emulgator -> en:emulsifier
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
      2. lecytyna _sojowa_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    16. Czekolada mleczna -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004
      1. masa kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent: 29
    17. mleczna -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 14
    18. zboża -> en:cereal - vegan: yes - vegetarian: yes
    19. jaja -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (45g)     		Compared to: Bars
    Energy 1,920 kj
    (459 kcal)     		864 kj
    (207 kcal)     		+4%
    Fat 17 g 7.65 g -15%
    Saturated fat 9.2 g 4.14 g +12%
    Carbohydrates 68 g 30.6 g +29%
    Sugars 64 g 28.8 g +108%
    Fiber 1.2 g 0.54 g -80%
    Proteins 3.9 g 1.75 g -59%
    Salt ? ?
    Alcohol 2.3 % vol 2.3 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 45g

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Data sources

Product added on by pyrka
Last edit of product page on by arc2.
Product page also edited by openfoodfacts-contributors, packbot, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlhcbetn-_TafGwD6hRylxoqnNJ_VbI1M4KKgDqs.

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