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Wienerbrød - Mesterbakeren - 180g
Wienerbrød - Mesterbakeren - 180g
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Barcode: 7029161128067 (EAN / EAN-13)
Quantity: 180g
Brands: Mesterbakeren
Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Buns
Stores: Rema 1000
Countries where sold: Norway
Matching with your preferences
Health
Ingredients
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58 ingredients
: Hvetemel (27 %), vann (25 %) rapsolje (12 %), glasur (sukker, vann, emulgatorer (E 471 (vegetabilsk), E 475 (vegetabilsk))) (11 % sukker (7 %), kokosolie (5 %) fullherdet rapsolje (5 %), modifisert potetstivelse, gjær, mysepulver (fra melk), emulgatorer (E 322 (vegetabilsk), E 471 (vegetabilsk), E 472e (vegetabilsk)), aprikoskjerner, salt, melbehandlingsmidler (amylase (av hvete), xylanase (av hvete)), hvetegluten, konsistensmiddel (E 953), stabilisatorer (E 440E 412, E 401, E 516 , E 450), melkeproteiner, glukosesirup, fargestoffer (E 170, E 160a (vegetabilsk)), helmelkpulver, melbehandlingsmiddel (E 300), smøraroma, vanillearoma, mandler, surhetsregulerende middel (E 830), geleringsmiddel (E 406). Kan inneholde spor av rug, bygg, havre, egg, hasselnøtter, pekannøtter, valnøtter og sesamfrøAllergens: Gluten, Milk, NutsTraces: Eggs, Gluten, Nuts, Sesame seeds, nb:pekannøtter
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: E170 - Calcium carbonates
- Additive: E322 - Lecithins
- Additive: E401 - Sodium alginate
- Additive: E406 - Agar
- Additive: E450 - Diphosphates
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
- Additive: E475 - Polyglycerol esters of fatty acids
- Additive: E953 - Isomalt
- Ingredient: Colour
- Ingredient: Emulsifier
- Ingredient: Glucose
- Ingredient: Glucose syrup
- Ingredient: Gluten
- Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E1100 - Alpha-Amylase
Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.Source: Wikipedia
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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
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E170 - Calcium carbonates
Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.Source: Wikipedia
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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.
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E406 - Agar
Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.Source: Wikipedia
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E450 - Diphosphates
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
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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.
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E516 - Calcium sulphate
Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.Source: Wikipedia
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E953 - Isomalt
Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.Source: Wikipedia
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: nb:glasur, nb:vegetabilsk, nb:vegetabilsk, nb:kokosolie, nb:vegetabilsk, nb:vegetabilsk, nb:vegetabilsk, nb:melbehandlingsmidler, nb:amylase, nb:xylanase, nb:konsistensmiddel, nb:e440e-412, nb:melkeproteiner, nb:vegetabilsk, nb:smøraroma, nb:vanillearoma, nb:mandler, nb:e830, nb:geleringsmiddel, nb:pekannøtter, nb:valnøtter-og-sesamfrøSome ingredients could not be recognized.
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- 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.
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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!
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Non-vegan
Non-vegan ingredients: Whey powder, Milk, Whole milk powderSome ingredients could not be recognized.
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- 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.
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Vegetarian status unknown
Unrecognized ingredients: nb:glasur, nb:vegetabilsk, nb:vegetabilsk, nb:kokosolie, nb:vegetabilsk, nb:vegetabilsk, nb:vegetabilsk, nb:melbehandlingsmidler, nb:amylase, nb:xylanase, nb:konsistensmiddel, nb:e440e-412, nb:melkeproteiner, E170, nb:vegetabilsk, nb:smøraroma, nb:vanillearoma, nb:mandler, nb:e830, nb:geleringsmiddel, nb:pekannøtter, nb:valnøtter-og-sesamfrøSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
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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!
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Details of the analysis of the ingredients
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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!
: _Hvetemel_ 27%, vann 25%, rapsolje 12%, glasur, sukker, vann, emulgatorer (e471 (vegetabilsk), e475 (vegetabilsk)), sukker 11%, kokosolie 5%, rapsolje 5%, modifisert potetstivelse, gjær, _mysepulver_ (fra melk), emulgatorer (e322 (vegetabilsk), e471 (vegetabilsk), e472e (vegetabilsk)), aprikoskjerner, salt, melbehandlingsmidler (amylase (av hvete), xylanase (av hvete)), _hvetegluten_, konsistensmiddel (e953), stabilisatorer (e440E 412, e401, e516, e450), _melkeproteiner_, glukosesirup, fargestoffer (e170, e160a (vegetabilsk)), _helmelkpulver_, melbehandlingsmiddel (e300), smøraroma, vanillearoma, _mandler_, surhetsregulerende middel (e830), geleringsmiddel (e406), _pekannøtter_, _valnøtter_ og _sesamfrø_- _Hvetemel_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent: 27
- vann -> en:water - vegan: yes - vegetarian: yes - percent: 25
- rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent: 12
- glasur -> nb:glasur
- sukker -> en:sugar - vegan: yes - vegetarian: yes
- vann -> en:water - vegan: yes - vegetarian: yes
- emulgatorer -> en:emulsifier
- e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
- vegetabilsk -> nb:vegetabilsk
- e475 -> en:e475 - vegan: maybe - vegetarian: maybe
- vegetabilsk -> nb:vegetabilsk
- e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
- sukker -> en:sugar - vegan: yes - vegetarian: yes - percent: 11
- kokosolie -> nb:kokosolie - percent: 5
- rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent: 5
- modifisert potetstivelse -> en:modified-potato-starch - vegan: yes - vegetarian: yes
- gjær -> en:yeast - vegan: yes - vegetarian: yes
- _mysepulver_ -> en:whey-powder - vegan: no - vegetarian: maybe
- fra melk -> en:milk - vegan: no - vegetarian: yes
- emulgatorer -> en:emulsifier
- e322 -> en:e322 - vegan: maybe - vegetarian: maybe
- vegetabilsk -> nb:vegetabilsk
- e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
- vegetabilsk -> nb:vegetabilsk
- e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
- vegetabilsk -> nb:vegetabilsk
- e322 -> en:e322 - vegan: maybe - vegetarian: maybe
- aprikoskjerner -> en:apricot-kernels - vegan: yes - vegetarian: yes
- salt -> en:salt - vegan: yes - vegetarian: yes
- melbehandlingsmidler -> nb:melbehandlingsmidler
- amylase -> nb:amylase
- av hvete -> en:wheat - vegan: yes - vegetarian: yes
- xylanase -> nb:xylanase
- av hvete -> en:wheat - vegan: yes - vegetarian: yes
- amylase -> nb:amylase
- _hvetegluten_ -> en:wheat-gluten - vegan: yes - vegetarian: yes
- konsistensmiddel -> nb:konsistensmiddel
- e953 -> en:e953 - vegan: yes - vegetarian: yes
- stabilisatorer -> en:stabiliser
- e440E 412 -> nb:e440e-412
- e401 -> en:e401 - vegan: yes - vegetarian: yes
- e516 -> en:e516 - vegan: yes - vegetarian: yes
- e450 -> en:e450 - vegan: yes - vegetarian: yes
- _melkeproteiner_ -> nb:melkeproteiner
- glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes
- fargestoffer -> en:colour
- e170 -> en:e170
- e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
- vegetabilsk -> nb:vegetabilsk
- _helmelkpulver_ -> en:whole-milk-powder - vegan: no - vegetarian: yes
- melbehandlingsmiddel -> en:flour-treatment-agent
- e300 -> en:e300 - vegan: yes - vegetarian: yes
- smøraroma -> nb:smøraroma
- vanillearoma -> nb:vanillearoma
- _mandler_ -> nb:mandler
- surhetsregulerende middel -> en:acidity-regulator
- e830 -> nb:e830
- geleringsmiddel -> nb:geleringsmiddel
- e406 -> en:e406 - vegan: yes - vegetarian: yes
- _pekannøtter_ -> nb:pekannøtter
- _valnøtter_ og _sesamfrø_ -> nb:valnøtter-og-sesamfrø
Nutrition
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Poor nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 17This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 1
- Proteins: 2 / 5 (value: 4.2, rounded value: 4.2)
- Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 17, rounded value: 17)
Negative points: 19
- Energy: 4 / 10 (value: 1648, rounded value: 1648)
- Sugars: 4 / 10 (value: 19, rounded value: 19)
- Saturated fat: 10 / 10 (value: 11, rounded value: 11)
- Sodium: 1 / 10 (value: 140, rounded value: 140)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (19 - 1)
Nutri-Score:
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Nutrient levels
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Fat in high quantity (24%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (11%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (19%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt in moderate quantity (0.35%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Buns Energy 1,648 kj
(395 kcal)+47% Fat 24 g +467% Saturated fat 11 g +1,022% Carbohydrates 40 g -14% Sugars 19 g +330% Fiber 1.1 g -70% Proteins 4.2 g -54% Salt 0.35 g -68% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 %
Environment
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Eco-Score not computed - Unknown environmental impact
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Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
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