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Maizena Sans Gluten Préparation pour Gâteau au Chocolat 330g - 330 g

Maizena Sans Gluten Préparation pour Gâteau au Chocolat 330g - Product - fr

Maizena Sans Gluten Préparation pour Gâteau au Chocolat 330g - 330 g

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Some of the data for this product has been provided directly by the manufacturer Unilever France.

Barcode: 8714100670194 (EAN / EAN-13)

Common name: Préparation pour gâteau au chocolat.

Quantity: 330 g

Packaging: Box, fr:Boîte en carton

Brands: Maizena

Categories: Plant-based foods and beverages, Plant-based foods, Flours, fr:Farines pâtissières, fr:Préparation pour

Labels, certifications, awards: No gluten, Green Dot

Origin of the product and/or its ingredients: Europe

Manufacturing or processing places: France

Stores: Magasins U

Countries where sold: France

Matching with your preferences

Health

Ingredients

16 ingredients

French: Chocolat noir extra-fin à 56% de cacao : 42% (pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithine de SOJA, arôme naturel de vanille), sucre, chocolat en poudre : 12% (sucre, cacao), amidons (maïs, pomme de terre), poudre à lever : E 575 et carbonates de sodium. Peut contenir : lait, œuf.

Allergens: Soybeans

Traces: Eggs, Milk

Food processing

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

Additive: E322 - Lecithins

Ingredient: Emulsifier

Ingredient: Flavouring
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.

→ Learn more about the NOVA classification

Additives

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.

E322i - Lecithin

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.

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.

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:chocolat-noir-extra-fin-a-56-de-cacao
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: fr:chocolat-noir-extra-fin-a-56-de-cacao
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Vegetarian status unknown
Unrecognized ingredients: fr:chocolat-noir-extra-fin-a-56-de-cacao
Some ingredients could not be recognized.
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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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some 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:

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!
fr: Chocolat noir extra-fin à 56% de cacao 42% (pâte de cacao), sucre, beurre de cacao, émulsifiant (lécithine de SOJA), arôme naturel de vanille, sucre, chocolat en poudre 12%, cacao, amidons (maïs, pomme de terre), poudre à lever (e575), carbonates de sodium
Chocolat noir extra-fin à 56% de cacao -> fr:chocolat-noir-extra-fin-a-56-de-cacao - percent: 42

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

émulsifiant -> en:emulsifier

lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - ciqual_food_code: 18101 - percent: 12

cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100

amidons -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

maïs -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200

pomme de terre -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003

poudre à lever -> en:raising-agent

e575 -> en:e575 - vegan: yes - vegetarian: yes

carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes

Nutrition

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

Positive points: 2

Proteins: 3 / 5 (value: 5, rounded value: 5)

Fiber: 2 / 5 (value: 2, rounded value: 2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 21

Energy: 5 / 10 (value: 1690, rounded value: 1690)

Sugars: 5 / 10 (value: 23, rounded value: 23)

Saturated fat: 10 / 10 (value: 16, rounded value: 16)

Sodium: 1 / 10 (value: 120, rounded value: 120)

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

Nutritional score: (21 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (28%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (16%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (23%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.3%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Prepared for 100 g / 100 ml	Prepared per serving (77 g)	Compared to: fr:Farines pâtissières
Energy	1,690 kj (404 kcal)	1,694 kj (404 kcal)	1,300 kj (311 kcal)	+13%
Fat	28 g	28 g	21.6 g	+482%
Saturated fat	16 g	16 g	12.3 g	+1,103%
Carbohydrates	34 g	34 g	26.2 g	-46%
Sugars	23 g	23 g	17.7 g	+1,642%
Fiber	2 g	2 g	1.54 g	-28%
Proteins	5 g	5 g	3.85 g	-46%
Salt	0.3 g	0.33 g	0.254 g	+107%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	?	?

Serving size: 77 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a low impact

Packaging parts

Box (Cardboard)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Paper or cardboard

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Other information

Preparation: POUR RÉALISER VOTRE GÂTEAU AU CHOCOLAT(1) : Préchauffez votre four à 180°C (th. 6), de péférence en position chaleur tournante. Beurrez généreusement un moule rond anti-adhésif de 24 cm de diamètre. 1. Versez le sachet dans un saladier avec 3 œufs et 125 g de beurre fondu. 2. Battez 2 min à vitesse maximale avec un batteur électrique (ou un fouet), jusqu'à l'obtention d'une pâte homogène. Versez la préparation dans le moule beurré. 3. Enfournez à mi-hauteur. Faites cuire 20 min (ou 25 min dans un four traditionnel). ASTUCE : Vérifiez la cuisson en piquant la lame d'un couteau au cœur du gâteau : si elle ressort propre, c'est prêt. Sinon, prolongez la cuisson de 5 min. 4. Laissez tiédir 5 min avant de démouler. (1)Pour garantir vos recettes sans gluten, assurez-vous que tous les ingrédients que vous ajoutez sont sans gluten.

Conservation conditions: À conserver dans un endroit frais et sec. Votre gâteau au chocolat se consomme dans les 48 h qui suivent sa préparation. Par temps de chaleur, le chocolat peut fondre, puis durcir dans le sachet. Cela n'altère en rien la qualité du produit. Si cela arrivait, émiettez le produit avant de le mélanger à l'aide d'un batteur électrique.

Customer service: Maizena Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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Data sources

The manufacturer Unilever France uses Equadis to automatically transmit data and photos for its products.

Product added on August 20, 2017, 1:24:37 PM CEST by kiliweb
Last edit of product page on November 26, 2023, 7:09:22 PM CET by guezguez-majed.
Product page also edited by annet44, basfroi, gailet, magasins-u, openfoodfacts-contributors, org-unilever-france-gms, packbot, roboto-app, unilever-france, yuka.R1o4NUxZY2YvT1Fia3NNNjh6YjdxL1o4bXFPRWVGeTBNdlpQSVE9PQ, yuka.ZG93RkFxY3RuUDBBa2RnbTJpTEh4SXBYMnMrMGZIUHFNOWNYSVE9PQ.

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Maizena Sans Gluten Préparation pour Gâteau au Chocolat 330g - 330 g