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Maizena Sans Gluten Mélange spécial Crêpes Gaufres & Pancakes - 510 g

Maizena Sans Gluten Mélange spécial Crêpes Gaufres & Pancakes - 510 g

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

Barcode: 8714100671191 (EAN / EAN-13)

Common name: Préparation pour pâtes à crêpes, gaufres et pancakes.

Quantity: 510 g

Packaging: Box, Film, fr:Etui en carton

Brands: Maizena, Sans Gluten

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Crêpes and galettes, Cooking helpers, Dessert mixes, Starches, Cereal starches, Corn starch, Pancake mixes, Pancakes, fr:Mélange pour

Labels, certifications, awards: No gluten, No preservatives, Green Dot, Made in France, No colorings
Green Dot

Origin of the product and/or its ingredients: France

Stores: Magasins U

Countries where sold: France

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Health

Nutrition

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Corn starch
    Energy 1,532 kj
    (365 kcal)
    +4%
    Fat 0.5 g +102%
    Saturated fat 0.1 g +139%
    Carbohydrates 84 g -2%
    Sugars 0.5 g +207%
    Fiber 1.4 g +270%
    Proteins 1.6 g +366%
    Salt 0.65 g +1,197%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    9 ingredients


    corn starch, rice flour, modified corn starch, baking powder: e 575 and sodium carbonates, thickening: guar gum, salt, may contain: egg
    Traces: Eggs, Milk, Nuts, 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: E14XX - Modified Starch
    • Additive: E412 - Guar gum
    • Ingredient: Thickener

    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

  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

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


    fr: Amidon de maïs, farine de riz, amidon modifié de maïs, poudres à lever (e575), carbonates de sodium, épaississant (gomme guar), sel
    1. Amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 14.2857142857143 - percent_max: 100
    2. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 50
    3. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 25
      1. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. épaississant -> en:thickener - percent_min: 0 - percent_max: 16.6666666666667
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.65

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: POUR RÉALISER VOS PÂTES(1) : 1. Mélangez le lait et les œufs dans un saladier (voir les quantités ci-dessous) à l'aide d'un fouet. 2. Ajoutez progressivement la moitié du sachet (255 g), puis le sucre et le beurre fondu (selon les recettes, voir les quantités ci-dessous). 3. Mélangez jusqu'à l'obtention d'une pâte homogène. QUANTITÉS (POUR LA MOITIÉ DU SACHET (255 g)) : Pour environ 16 CRÊPES(1) : • 500 ml de lait et 4 œufs. Pour environ 10 GAUFRES(1) : • 200 ml de lait et 3 œufs. • 75 g de sucre et 80 g de beurre fondu. Pour environ 18 PANCAKES(1) : • 200 ml de lait et 2 œufs. • 20 g de sucre et 50 g de beurre fondu. • Laissez reposez la pâte 10 min avant cuisson. 4. Faites cuire dans une poêle / un gaufrier légèrement huilé(e) et bien chaud(e). Agrémentez vos crêpes, pancakes et gaufres selon vos envies. (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. Vos crêpes, gaufres et pancakes se consomment rapidement après leur préparation.

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 by petitbiston
Last edit of product page on by org-unilever-france-gms.
Product page also edited by date-limite-app, ecoscore-impact-estimator, guezguez-majed, inf, keragui, kiliweb, magasins-u, marilyn, openfoodfacts-contributors, packbot, quentinbrd, roboto-app, unilever-france, yuka.VExzNkhhQmRxY0lhb2ZBWTFRdUs1NHd2NDYyZ1JWL3RMYkFlSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkF3XOXXgB_mOkzUqWmymfGcC7zXRd9I66_WKqg.

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