volunteer_activism Donate

Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.

Thank you! favorite

close
arrow_upward

Sfoglie di cioccolato con ripieno alla menta - Dolciando - 200 g

Sfoglie di cioccolato con ripieno alla menta - Dolciando - 200 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 8017596108777 (EAN / EAN-13)

Quantity: 200 g

Brands: Dolciando, Eurospin

Categories: Snacks, Sweet snacks, Cocoa and its products, Chocolates, Dark chocolates

Labels, certifications, awards: Sustainable farming, UTZ Certified

Stores: Eurospin

Countries where sold: Italy

Matching with your preferences

Health

Ingredients

  • icon

    16 ingredients


    Italian: zucchero, pasta di cacao, sciroppo di glucosio, burro di cacao, sciroppo di zucchero invertito, umettante: invertasi, emulsionante: lecitine (girasole), olio di menta piperita, sale, acidificante: acido citrico, gelificante: agar-agar.
    Traces: Eggs, Milk, Nuts, Peanuts, Soybeans, it:cereali-contenenti-glutine

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Ingredient: Emulsifier
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar

    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

  • E1103 - Invertase


    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia
  • 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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • 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

Ingredients analysis

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


    zucchero, pasta di cacao, sciroppo di glucosio, burro di cacao, sciroppo di zucchero invertito, umettante (invertasi), emulsionante (lecitine (girasole)), olio di menta piperita, sale, acidificante (acido citrico), gelificante (agar-agar)
    1. zucchero -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.09090909090909 - percent_max: 100
    2. pasta di cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. sciroppo di glucosio -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. burro di cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. sciroppo di zucchero invertito -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. umettante -> en:humectant - percent_min: 0 - percent_max: 16.6666666666667
      1. invertasi -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 14.2857142857143
      1. lecitine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
        1. girasole -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. olio di menta piperita -> en:peppermint-oil - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. acidificante -> en:acid - percent_min: 0 - percent_max: 10
      1. acido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. gelificante -> en:gelling-agent - percent_min: 0 - percent_max: 9.09090909090909
      1. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

Nutrition

  • icon

    Bad nutritional quality


    ⚠️ 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: 4

    • Proteins: 2 / 5 (value: 3.5, rounded value: 3.5)
    • 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: 24

    • Energy: 5 / 10 (value: 1912, rounded value: 1912)
    • Sugars: 10 / 10 (value: 61, rounded value: 61)
    • Saturated fat: 9 / 10 (value: 10, rounded value: 10)
    • Sodium: 0 / 10 (value: 12, rounded value: 12)

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

    Score nutritionnel: 20 (24 - 4)

    Nutri-Score: E

  • icon

    Sugars in high quantity (61%)


    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 (0.03%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Dark chocolates
    Energy 1,912 kj
    (457 kcal)
    -18%
    Fat 17 g -57%
    Saturated fat 10 g -57%
    Carbohydrates 70 g +81%
    Sugars 61 g +100%
    Fiber 4 g -57%
    Proteins 3.5 g -55%
    Salt 0.03 g -43%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by lucianocolangelo78
Last edit of product page on by telperion87.
Product page also edited by kiliweb, openfoodfacts-contributors, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlmJra_7sizz4MzvTp0yrmd2SDsLIXsNz36OmNqs.

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