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Petit Amour - Wernli - 155 g

Petit Amour - Wernli - 155 g

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Barcode: 7610062082192 (EAN / EAN-13)

Quantity: 155 g

Brands: Wernli

Countries where sold: France, Switzerland

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Health

Ingredients

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    47 ingredients


    Sugar, wheat flour, vegetable fat/oil non hydrogenated (coconut, palm, peanut), cocoa mass, cocoa butter, almonds, milk serum, whole milk powder, low fat cocoa powder, maize starch, unrefined sugar, hazelnuts, rice starch, maltodextrin, rice flour, dextrose, skimmed milk powder, butter oil, glucose syrup, wheat starch, egg white powder*, egg powder*, raising agents: sodium carbonates and diphosphates and ammonium carbonates and L(+)-tartaric acid, emulsifier: lecithins (soya), maize starch pregelatinised, invert sugar syrup, natural flavours, cooking salt, barley malt extract, butter, milk protein, wheat gluten, oatmeal, caramelized sugar, separating agent: magnesium carbonate, yeast. *barn eggs.
    Allergens: Gluten, Milk, Nuts, Peanuts, 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: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten
    • Ingredient: Invert sugar
    • 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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E500 - Sodium carbonates


    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
  • 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
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    Non-vegan


    Non-vegan ingredients: Whey, Whole milk powder, Skimmed milk powder, Butterfat, Powdered egg white, Egg powder, Butter, Barn eggs

    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:carbonates-de-sodium-et-diphosphates-d-ammonium, fr:carbonates-d-ammonium-et-acide-l, fr:, fr:tartrique, fr:amidon-de-mais-pregelatinise, fr:albumine-de-lait

    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!

    Sucre, farine de froment, graisse, huile végétale non hydrogénée (coco, palme, arachide), pâte de cacao, beurre de cacao, amandes, sérum de lait, lait entier en poudre, cacao maigre en poudre, amidon de maïs, sucre brut, noisettes, amidon de riz, maltodextrine, farine de riz, dextrose, lait écrémé en poudre, beurre concentré, sirop de glucose, amidon de froment, blanc d'œuf en poudre, œuf en poudre, poudres à lever (carbonates de sodium et diphosphates d'ammonium), carbonates d'ammonium et acide L (+), tartrique, émulsifiant (lécithines de soja), amidon de maïs prégélatinisé, sirop de sucre inverti, arômes naturels, sel de cuisine, extrait de malt d'orge, beurre, albumine de lait, gluten de froment, farine d'avoine, sucre caramélisé, anti-agglomérant (carbonate de magnésium), levure, œufs d'élevage au sol
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 100
    2. farine de froment -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. graisse -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. huile végétale non hydrogénée -> en:non-hydrogenated-vegetable-oils - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      1. coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 12.5
      3. arachide -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    5. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. amandes -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. sérum de lait -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. sucre brut -> en:unrefined-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. amidon de froment -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. blanc d'œuf en poudre -> en:powdered-egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. œuf en poudre -> en:egg-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.16666666666667
      1. carbonates de sodium et diphosphates d'ammonium -> fr:carbonates-de-sodium-et-diphosphates-d-ammonium - percent_min: 0 - percent_max: 4.16666666666667
    25. carbonates d'ammonium et acide L -> fr:carbonates-d-ammonium-et-acide-l - percent_min: 0 - percent_max: 4
      1. + -> fr: - percent_min: 0 - percent_max: 4
    26. tartrique -> fr:tartrique - percent_min: 0 - percent_max: 3.84615384615385
    27. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.7037037037037
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. amidon de maïs prégélatinisé -> fr:amidon-de-mais-pregelatinise - percent_min: 0 - percent_max: 3.57142857142857
    29. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
    31. sel de cuisine -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. beurre -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. albumine de lait -> fr:albumine-de-lait - percent_min: 0 - percent_max: 2.94117647058824
    35. gluten de froment -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    36. farine d'avoine -> en:oat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    38. anti-agglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 2.63157894736842
      1. carbonate de magnésium -> en:e504i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. œufs d'élevage au sol -> en:barn-eggs - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,159 kj
    (516 kcal)
    Fat 27 g
    Saturated fat 18 g
    Carbohydrates 62 g
    Sugars 38 g
    Fiber ?
    Proteins 6 g
    Salt 0.31 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by openfood-ch-import
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, yuka.WW80UFBQc2loOVFId00wczhSVDE1L0lyL3BPc2NqdWNDY3cwSVE9PQ, yuka.YXZ4Yk5QaFFuOW9vaE1JNTR3djFwNHRQbXBHalFISzZKdWtWSVE9PQ, yukafix.

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