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krucke ciasteczka - - 300 g

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krucke ciasteczka - - 300 g

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Barcode: 5907768225230 (EAN / EAN-13)

Quantity: 300 g

Categories: Snacks, Sweet snacks, Confectioneries, Biscuits and cakes, Biscuits

Countries where sold: Belgium, Poland

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Health

Ingredients

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    21 ingredients

    : mąka pszenna, tłuszcz roślinny (palmowy), polewa kakaowa 19% [cukier, tłuszcz roślinny (palmowy), kakao o obniżonej zawartości tłuszczu 17%, emulgatory: E322 (soja), E476; aromat], cukier, syrop glukozowo-fruktozowy, substancje spulchniające: E500, E503; mleko w proszku pełne, aromat, emulgator: E471; barwnik E160a. Produkt może zawierać: nasiona sezamu, jaja, orzeszki arachidowe, orzechy laskowe i inne orzechy.
    Allergens: Gluten, Soybeans
    Traces: Eggs, 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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • 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

  • 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.

  • 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.

  • 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.

  • 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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat, Palm fat
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

    : mąka pszenna, tłuszcz roślinny palmowy, polewa kakaowa 19% (cukier, tłuszcz roślinny palmowy, kakao o obniżonej zawartości tłuszczu 17%, emulgatory (e322), e476, aromat), cukier, syrop glukozowo-fruktozowy, substancje spulchniające (e500), e503, mleko w proszku pełne, aromat, emulgator (e471), barwnik (e160a)
    1. mąka pszenna -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    2. tłuszcz roślinny palmowy -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    3. polewa kakaowa -> fr:decoration-au-cacao - percent: 19
      1. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. tłuszcz roślinny palmowy -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
      3. kakao o obniżonej zawartości tłuszczu -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 17
      4. emulgatory -> en:emulsifier
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
      5. e476 -> en:e476 - vegan: yes - vegetarian: yes
      6. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe
    4. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. syrop glukozowo-fruktozowy -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    6. substancje spulchniające -> en:raising-agent
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes
    7. e503 -> en:e503 - vegan: yes - vegetarian: yes
    8. mleko w proszku pełne -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    9. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe
    10. emulgator -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    11. barwnik -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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: 0

    • Proteins: 3 / 5 (value: 5.6, rounded value: 5.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 6 / 10 (value: 2205, rounded value: 2205)
    • Sugars: 5 / 10 (value: 24, rounded value: 24)
    • Saturated fat: 10 / 10 (value: 17, rounded value: 17)
    • Sodium: 0 / 10 (value: 20, rounded value: 20)

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

    Nutritional score: (21 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (34g)     		Compared to: Biscuits
    Energy 2,205 kj
    (527 kcal)     		750 kj
    (179 kcal)     		+13%
    Fat 29 g 9.86 g +44%
    Saturated fat 17 g 5.78 g +87%
    Carbohydrates 60 g 20.4 g -6%
    Sugars 24 g 8.16 g -17%
    Fiber ? ?
    Proteins 5.6 g 1.9 g -10%
    Salt 0.05 g 0.017 g -92%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 34g

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Data sources

Product added on by spiegel
Last edit of product page on by sierigh.
Product page also edited by openfoodfacts-contributors, sashabrava.

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