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NESTLE DESSERT Préparation pour Cookies au Chocolat 351g - 351 g

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NESTLE DESSERT Préparation pour Cookies au Chocolat 351g - 351 g

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Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE.

Barcode: 7613034065933 (EAN / EAN-13)

Common name: Préparation pour cookies aux pépites de chocolat

Quantity: 351 g

Packaging: Box, Pack, Sleeve, fr:Boîte en carton, fr:Sachet en plastique

Brands: Nestlé, Nestle dessert, Préparations

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Biscuits, Cakes, Cooking helpers, Chocolate biscuits, Pastry helpers, Baking Mixes, Dessert mixes, Cake mixes

Labels, certifications, awards: No artificial flavors, No preservatives, Green Dot, No colorings, Nutriscore, Nutriscore Grade E, Rainforest Alliance, Triman

Stores: Magasins U, carrefour.fr

Countries where sold: France, Réunion

Matching with your preferences

Health

Ingredients

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    12 ingredients

    French: Sachet de chocolat noir supérieur à 52% de cacao (110 g) : sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine de tournesol ; arôme naturel de vanille. Sachet de préparation pour cookies (241 g) : farine de BLE, sucre, poudre à lever (diphosphates et carbonates de sodium). Peut contenir : lait.
    Allergens: Gluten
    Traces: Eggs, Milk

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: E450 - Diphosphates
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao, fr:sachet-de-preparation-pour-cookies

    Some ingredients could not be recognized.

    We need your help!

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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!

  • icon

    Vegan status unknown

    Unrecognized ingredients: fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao, fr:sachet-de-preparation-pour-cookies

    Some ingredients could not be recognized.

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    Vegetarian status unknown

    Unrecognized ingredients: fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao, fr:sachet-de-preparation-pour-cookies

    Some ingredients could not be recognized.

    We need your help!

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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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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!

    fr: Sachet de chocolat noir supérieur à 52% de cacao, pâte de cacao, beurre de cacao, émulsifiant (lécithine de tournesol), arôme naturel de vanille, Sachet de préparation pour cookies (farine de BLE), sucre, poudre à lever (diphosphates de sodium, carbonates de sodium)
    1. Sachet de chocolat noir supérieur à 52% de cacao -> fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao - percent_min: 12.5 - percent_max: 100
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 25
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    6. Sachet de préparation pour cookies -> fr:sachet-de-preparation-pour-cookies - percent_min: 0 - percent_max: 5
      1. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

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

    Positive points: 4

    • Proteins: 3 / 5 (value: 5.7, rounded value: 5.7)
    • Fiber: 4 / 5 (value: 4, rounded value: 4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 5 / 10 (value: 1828, rounded value: 1828)
    • Sugars: 9 / 10 (value: 43.4, rounded value: 43.4)
    • Saturated fat: 6 / 10 (value: 6.6, rounded value: 6.6)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

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

    Nutritional score: 16 (20 - 4)

    Nutri-Score: D

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    Sugars in high quantity (43.4%)

    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.
  • icon

    Salt in low quantity (0.15%)

    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 ml     		Prepared
    for 100 g / 100 ml     		Prepared
    per serving (30 g (1 cookie (30 g)))     		Compared to: Cake mixes
    Energy 1,816 kj
    (434 kcal)     		1,828 kj
    (434 kcal)     		548 kj
    (130 kcal)     		+15%
    Fat 11.3 g 11.3 g 3.39 g +73%
    Saturated fat 6.5 g 6.6 g 1.98 g +173%
    Carbohydrates 75.4 g 75.4 g 22.6 g +4%
    Sugars 43.4 g 43.4 g 13 g +31%
    Fiber 4 g 4 g 1.2 g +46%
    Proteins 5.7 g 5.7 g 1.71 g -3%
    Salt 0.15 g 0.15 g 0.045 g -89%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Serving size: 30 g (1 cookie (30 g))

Environment

Carbon footprint

Packaging

Transportation

Labels

Other information

Preparation: Pour 16 cookies. Ajoutez 70 g de beurre et 1 œuf. Préchauffez votre four 10 minutes à th 6/7 (200°C). Versez le contenu du sachet de préparation dans un saladier, ajoutez-y un œuf et 70 g de beurre mou. Mélangez bien pour obtenir une pâte homogène puis ajoutez les mini-palets. Pétrissez la pâte jusqu'à l'obtention d'une boule. Formez 16 boules et disposez-les sur une feuille de papier sulfurisé posée sur la plaque du four. Aplatissez légèrement à la main. Faites cuire environ 12 minutes au four traditionnel et 8 à 9 minutes au four à chaleur tournante. Laissez tiédir 5 minutes. Pour une cuisson réussie, surveillez vos cookies 2 à 3 minutes avant la fin du temps indiqué.

Conservation conditions: A conserver au frais et au sec.

Customer service: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

Data sources

The manufacturer NESTLE FRANCE uses Equadis to automatically transmit data and photos for its products.

Product added on by date-limite-app
Last edit of product page on by org-nestle-france.
Product page also edited by charlesnepote, driveoff, ecoscore-impact-estimator, julie-yuka, lecfafa, magasins-u, openfoodfacts-contributors, packbot, quentinbrd, raph2021, roboto-app, tacite-mass-editor, teolemon, yuka.WFpCZlNwOWUrTlFwcS9ZNDdFall5dHQ3d1oyaVVrK3Fjc00vSVE9PQ.

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