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Cameo - 16g

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Barcode: 80113577

Quantity: 16g

Brands: Cameo

Categories: Food additives, Yeast

Labels, certifications, awards: No gluten

Countries where sold: France, Germany

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Health

Ingredients

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    27 ingredients

    the aroma and salt, knead the flour and the frun by spooning alternating the milk and add the sifted yeast bread d angels, finally, sprinkle the washed, dry and floured raisins and the pinversa the dough in a doughnut stam (ø 24 cm) uto and floured and sprinkle sugar lower grain of the form lavord ii ero, the u and rainbow, cook in or ato at 190 ° c for 40-45 min how to use: pchyen entuali small lumps and add the last yeast setacek af mpasto, mixing well, immediately put the dough in the preheated fomo and do not open the door during cooking, dose per 500 g of flour 16ge leavening agent for gluten-free oven dolc ingredients: raising agents disodium idiphosphate (e 450), sodium hydrogen carbonate e 500, corn starch, stabilizer (sodium, potassium and calcium salts of fatty acids e 470all, flavorings, store in a cool and dry place to be consumed preferably by: 28,06,24 d l373612 rev032019 paneangell cameo s,p,a sede e stabilimento via ugo la malfa, 60 25015 desenzano del garda (bs) - italy

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: E450 - Diphosphates
    • 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

  • 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.

  • 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.

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: The-aroma-and-salt, Knead-the-flour-and-the-frun-by-spooning-alternating-the-milk-and-add-the-sifted-yeast-bread-d-angels, Finally, Sprinkle-the-washed, Dry-and-floured-raisins-and-the-pinversa-the-dough-in-a-doughnut-stam, Ø-24-cm, Uto-and-floured-and-sprinkle-sugar-lower-grain-of-the-form-lavord-ii-ero, The-u-and-rainbow, Cook-in-and-ato-at-190-c-for-40-45-min-how-to-use, Pchyen-entuali-small-lumps-and-add-the-last-yeast-setacek-af-mpasto, Mixing-well, Immediately-put-the-dough-in-the-preheated-fomo-and-do-not-open-the-door-during-cooking, Dose-per-500-g-of-flour-16ge-leavening-agent-for-gluten-free-oven-dolc-ingredients, Raising-agents-disodium-idiphosphate, Sodium-hydrogen-carbonate-e500, Potassium-and-calcium-salts-of-fatty-acids-e-470all, Store-in-a-cool-and-dry-place-to-be-consumed-preferably-by, 28-06-24-d-l373612-rev032019-paneangell-cameo-s, P, A-sede-e-stabilimento-via-ugo-la-malfa, 60-25015-desenzano-del-garda, Italy

    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

    Vegan status unknown

    Unrecognized ingredients: The-aroma-and-salt, Knead-the-flour-and-the-frun-by-spooning-alternating-the-milk-and-add-the-sifted-yeast-bread-d-angels, Finally, Sprinkle-the-washed, Dry-and-floured-raisins-and-the-pinversa-the-dough-in-a-doughnut-stam, Ø-24-cm, Uto-and-floured-and-sprinkle-sugar-lower-grain-of-the-form-lavord-ii-ero, The-u-and-rainbow, Cook-in-and-ato-at-190-c-for-40-45-min-how-to-use, Pchyen-entuali-small-lumps-and-add-the-last-yeast-setacek-af-mpasto, Mixing-well, Immediately-put-the-dough-in-the-preheated-fomo-and-do-not-open-the-door-during-cooking, Dose-per-500-g-of-flour-16ge-leavening-agent-for-gluten-free-oven-dolc-ingredients, Raising-agents-disodium-idiphosphate, Sodium-hydrogen-carbonate-e500, Sodium, Potassium-and-calcium-salts-of-fatty-acids-e-470all, Store-in-a-cool-and-dry-place-to-be-consumed-preferably-by, 28-06-24-d-l373612-rev032019-paneangell-cameo-s, P, A-sede-e-stabilimento-via-ugo-la-malfa, 60-25015-desenzano-del-garda, Italy

    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: The-aroma-and-salt, Knead-the-flour-and-the-frun-by-spooning-alternating-the-milk-and-add-the-sifted-yeast-bread-d-angels, Finally, Sprinkle-the-washed, Dry-and-floured-raisins-and-the-pinversa-the-dough-in-a-doughnut-stam, Ø-24-cm, Uto-and-floured-and-sprinkle-sugar-lower-grain-of-the-form-lavord-ii-ero, The-u-and-rainbow, Cook-in-and-ato-at-190-c-for-40-45-min-how-to-use, Pchyen-entuali-small-lumps-and-add-the-last-yeast-setacek-af-mpasto, Mixing-well, Immediately-put-the-dough-in-the-preheated-fomo-and-do-not-open-the-door-during-cooking, Dose-per-500-g-of-flour-16ge-leavening-agent-for-gluten-free-oven-dolc-ingredients, Raising-agents-disodium-idiphosphate, Sodium-hydrogen-carbonate-e500, Sodium, Potassium-and-calcium-salts-of-fatty-acids-e-470all, Store-in-a-cool-and-dry-place-to-be-consumed-preferably-by, 28-06-24-d-l373612-rev032019-paneangell-cameo-s, P, A-sede-e-stabilimento-via-ugo-la-malfa, 60-25015-desenzano-del-garda, Italy

    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!

    en: the aroma and salt, knead the flour and the frun by spooning alternating the milk and add the sifted yeast bread d angels, finally, sprinkle the washed, dry and floured raisins and the pinversa the dough in a doughnut stam (ø 24 cm), uto and floured and sprinkle sugar lower grain of the form lavord ii ero, the u and rainbow, cook in and ato at 190 ° c for 40-45 min how to use (pchyen entuali small lumps and add the last yeast setacek af mpasto), mixing well, immediately put the dough in the preheated fomo and do not open the door during cooking, dose per 500 g of flour 16ge leavening agent for gluten-free oven dolc ingredients (raising agents disodium idiphosphate (e450)), sodium hydrogen carbonate e500, corn starch, stabilizer, sodium, potassium and calcium salts of fatty acids e 470all, flavorings, store in a cool and dry place to be consumed preferably by (28‚06‚24 d l373612 rev032019 paneangell cameo s), p, a sede e stabilimento via ugo la malfa, 60 25015 desenzano del garda, italy
    1. the aroma and salt -> en:the-aroma-and-salt - percent_min: 4.54545454545455 - percent_max: 100
    2. knead the flour and the frun by spooning alternating the milk and add the sifted yeast bread d angels -> en:knead-the-flour-and-the-frun-by-spooning-alternating-the-milk-and-add-the-sifted-yeast-bread-d-angels - percent_min: 0 - percent_max: 50
    3. finally -> en:finally - percent_min: 0 - percent_max: 33.3333333333333
    4. sprinkle the washed -> en:sprinkle-the-washed - percent_min: 0 - percent_max: 25
    5. dry and floured raisins and the pinversa the dough in a doughnut stam -> en:dry-and-floured-raisins-and-the-pinversa-the-dough-in-a-doughnut-stam - percent_min: 0 - percent_max: 20
      1. ø 24 cm -> en:ø-24-cm - percent_min: 0 - percent_max: 20
    6. uto and floured and sprinkle sugar lower grain of the form lavord ii ero -> en:uto-and-floured-and-sprinkle-sugar-lower-grain-of-the-form-lavord-ii-ero - percent_min: 0 - percent_max: 16.6666666666667
    7. the u and rainbow -> en:the-u-and-rainbow - percent_min: 0 - percent_max: 14.2857142857143
    8. cook in and ato at 190 ° c for 40-45 min how to use -> en:cook-in-and-ato-at-190-c-for-40-45-min-how-to-use - percent_min: 0 - percent_max: 12.5
      1. pchyen entuali small lumps and add the last yeast setacek af mpasto -> en:pchyen-entuali-small-lumps-and-add-the-last-yeast-setacek-af-mpasto - percent_min: 0 - percent_max: 12.5
    9. mixing well -> en:mixing-well - percent_min: 0 - percent_max: 11.1111111111111
    10. immediately put the dough in the preheated fomo and do not open the door during cooking -> en:immediately-put-the-dough-in-the-preheated-fomo-and-do-not-open-the-door-during-cooking - percent_min: 0 - percent_max: 10
    11. dose per 500 g of flour 16ge leavening agent for gluten-free oven dolc ingredients -> en:dose-per-500-g-of-flour-16ge-leavening-agent-for-gluten-free-oven-dolc-ingredients - percent_min: 0 - percent_max: 9.09090909090909
      1. raising agents disodium idiphosphate -> en:raising-agents-disodium-idiphosphate - percent_min: 0 - percent_max: 9.09090909090909
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. sodium hydrogen carbonate e500 -> en:sodium-hydrogen-carbonate-e500 - percent_min: 0 - percent_max: 8.33333333333333
    13. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 7.69230769230769
    14. stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 7.14285714285714
    15. sodium -> en:sodium - percent_min: 0 - percent_max: 6.66666666666667
    16. potassium and calcium salts of fatty acids e 470all -> en:potassium-and-calcium-salts-of-fatty-acids-e-470all - percent_min: 0 - percent_max: 6.25
    17. flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. store in a cool and dry place to be consumed preferably by -> en:store-in-a-cool-and-dry-place-to-be-consumed-preferably-by - percent_min: 0 - percent_max: 5
      1. 28‚06‚24 d l373612 rev032019 paneangell cameo s -> en:28-06-24-d-l373612-rev032019-paneangell-cameo-s - percent_min: 0 - percent_max: 5
    19. p -> en:p - percent_min: 0 - percent_max: 5
    20. a sede e stabilimento via ugo la malfa -> en:a-sede-e-stabilimento-via-ugo-la-malfa - percent_min: 0 - percent_max: 5
    21. 60 25015 desenzano del garda -> en:60-25015-desenzano-del-garda - percent_min: 0 - percent_max: 4.76190476190476
    22. italy -> en:italy - percent_min: 0 - percent_max: 4.54545454545455

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Yeast
    Energy 0 kj
    (0 kcal)     		-100%
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by bartolomeu.
Product page also edited by inf, prepperapp, roboto-app, worldtest, yuka.E4tfLdyFGJZ7IsfwgbAO2yemTOX6XP9fGUMtog, yuka.sY2b0xO6T85zoF3NwEKvlkIfXYLwnWLKMjbStV2r4duNDcP4PIws3677KKs, yuka.sY2b0xO6T85zoF3NwEKvllViXsSCrGmeGRXSnhGJ29mUMJ75Q8l5s6TkE6o.

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