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Dutch Bakery - 175 g

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Barcode: 8717775816485 (EAN / EAN-13)

Quantity: 175 g

Brands: Dutch Bakery

Countries where sold: Australia

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Health

Ingredients

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    81 ingredients

    Wheat flour, margarine ((vegetable oils (palm, coconut, rapeseed), water, salt, emulsifier (lecithin, mono - and diglycerides of fatty acids), flavoring, acidity regulator (lactic acid, citric acid), vitamins A & D3, coloring (carotenes)), 20% peanuis, sugar, glucose-fructose syrup, free-range chicken protein powder, salt, free-range chicken whole egg, raising agents (sodium bicarbonates, ammonium bicarbonates), modified food starch, emulsifier (sunflower lecithin), cinnamon, milk. Allergens: egg, milk, wheat (gluten), nuts. acts (19,5g) BISCUITS AUX CACAHUETES Ingrédients: farine de blé, margarine (huiles végétales (palme, noix de coco, colza)), eau, sel, émulsifiant (lécithine, mono - et diglycérides d'acides gras), arôme, régulateur d'acidité (acide lactique, acide citrique), vitamines A et D3, colorant (carotènes), 20% d'arachides, sucre, sirop de glucose-fructose, poudre de protéine de poulet fermier libre, sel, œuf entier de poulet fermier, agents levants (bicarbonates de sodium, bicarbonates d'ammonium), amidon alimentaire modifié, émulsifiant (lécithine de tournesol), cannelle, lait Allergènes: œuf, lait, blé (gluten), noix. 105 Daily Value* 8% 11% Storage advice: Store cool and dry and
    Allergens: Gluten, Milk, Nuts

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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

  • 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

  • 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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    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

  • E500ii - Sodium hydrogen carbonate

    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

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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    Non-vegan

    Non-vegan ingredients: Milk, Egg, Milk

    Some ingredients could not be recognized.

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    Vegetarian status unknown

    Unrecognized ingredients: Margarine, Peanuis, Free-range-chicken-protein-powder, Free-range-chicken-whole-egg, Allergens, Acts, Biscuits-aux-cacahuetes-ingredients, Farine-de-ble, Margarine, Huiles-vegetales, Palme, Noix-de-coco, Colza, Eau, Sel, Emulsifiant, Lecithine, Monoet-diglycerides-d-acides-gras, Arome, Regulateur-d-acidite, Acide-lactique, Acide-citrique, Vitamines-a-et-d3, Arachides, Sucre, Sirop-de-glucose-fructose, Poudre-de-proteine-de-poulet-fermier-libre, Sel, Oeuf-entier-de-poulet-fermier, Agents-levants, Bicarbonates-de-sodium, Bicarbonates-d-ammonium, Amidon-alimentaire-modifie, Emulsifiant, Lecithine-de-tournesol, Cannelle, Lait-allergenes, Oeuf, Lait, Ble, Noix, 105-daily-value-8-11-storage-advice, Store-cool-and-dry-and

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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

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    Wheat flour, margarine (vegetable oils (palm, coconut, rapeseed), water, salt, emulsifier (lecithin, mono- and diglycerides of fatty acids), flavoring, acidity regulator (lactic acid, citric acid), vitamins, vitamin A, vitamin D3, coloring (carotenes)), peanuis 20%, sugar, glucose-fructose syrup, free-range chicken protein powder, salt, free-range chicken whole egg, raising agents (sodium bicarbonates, ammonium bicarbonates), modified food starch, emulsifier (sunflower lecithin), cinnamon, milk, Allergens (egg), milk, wheat (gluten), nuts, acts 19.5%, BISCUITS AUX CACAHUETES Ingrédients (farine de blé), margarine (huiles végétales (palme, noix de coco, colza)), eau, sel, émulsifiant (lécithine, monoet diglycérides d'acides gras), arôme, régulateur d'acidité (acide lactique, acide citrique), vitamines A et D3, colorant (carotènes), arachides 20%, sucre, sirop de glucose-fructose, poudre de protéine de poulet fermier libre, sel, œuf entier de poulet fermier, agents levants (bicarbonates de sodium, bicarbonates d'ammonium), amidon alimentaire modifié, émulsifiant (lécithine de tournesol), cannelle, lait Allergènes (œuf), lait, blé (gluten), noix, 105 Daily Value* 8% 11% Storage advice (Store cool and dry and)
    1. Wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes
    2. margarine -> en:margarine
      1. vegetable oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
        1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes
        2. coconut -> en:coconut - vegan: yes - vegetarian: yes
        3. rapeseed -> en:rapeseed - vegan: yes - vegetarian: yes
      2. water -> en:water - vegan: yes - vegetarian: yes
      3. salt -> en:salt - vegan: yes - vegetarian: yes
      4. emulsifier -> en:emulsifier
        1. lecithin -> en:e322i - vegan: maybe - vegetarian: maybe
        2. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      5. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe
      6. acidity regulator -> en:acidity-regulator
        1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
        2. citric acid -> en:e330 - vegan: yes - vegetarian: yes
      7. vitamins -> en:vitamins - vegan: yes - vegetarian: yes
      8. vitamin A -> en:vitamin-a - vegan: yes - vegetarian: yes
      9. vitamin D3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe
      10. coloring -> en:colour
        1. carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    3. peanuis -> en:peanuis - percent: 20
    4. sugar -> en:sugar - vegan: yes - vegetarian: yes
    5. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    6. free-range chicken protein powder -> en:free-range-chicken-protein-powder
    7. salt -> en:salt - vegan: yes - vegetarian: yes
    8. free-range chicken whole egg -> en:free-range-chicken-whole-egg
    9. raising agents -> en:raising-agent
      1. sodium bicarbonates -> en:e500ii - vegan: yes - vegetarian: yes
      2. ammonium bicarbonates -> en:e503ii - vegan: yes - vegetarian: yes
    10. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes
    11. emulsifier -> en:emulsifier
      1. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    12. cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes
    13. milk -> en:milk - vegan: no - vegetarian: yes
    14. Allergens -> en:allergens
      1. egg -> en:egg - vegan: no - vegetarian: yes
    15. milk -> en:milk - vegan: no - vegetarian: yes
    16. wheat -> en:wheat - vegan: yes - vegetarian: yes
      1. gluten -> en:gluten - vegan: yes - vegetarian: yes
    17. nuts -> en:nut - vegan: yes - vegetarian: yes
    18. acts -> en:acts - percent: 19.5
    19. BISCUITS AUX CACAHUETES Ingrédients -> en:biscuits-aux-cacahuetes-ingredients
      1. farine de blé -> en:farine-de-ble
    20. margarine -> en:margarine
      1. huiles végétales -> en:huiles-vegetales
        1. palme -> en:palme
        2. noix de coco -> en:noix-de-coco
        3. colza -> en:colza
    21. eau -> en:eau
    22. sel -> en:sel
    23. émulsifiant -> en:emulsifiant
      1. lécithine -> en:lecithine
      2. monoet diglycérides d'acides gras -> en:monoet-diglycerides-d-acides-gras
    24. arôme -> en:arome
    25. régulateur d'acidité -> en:regulateur-d-acidite
      1. acide lactique -> en:acide-lactique
      2. acide citrique -> en:acide-citrique
    26. vitamines A et D3 -> en:vitamines-a-et-d3
    27. colorant -> en:colour
      1. carotènes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    28. arachides -> en:arachides - percent: 20
    29. sucre -> en:sucre
    30. sirop de glucose-fructose -> en:sirop-de-glucose-fructose
    31. poudre de protéine de poulet fermier libre -> en:poudre-de-proteine-de-poulet-fermier-libre
    32. sel -> en:sel
    33. œuf entier de poulet fermier -> en:oeuf-entier-de-poulet-fermier
    34. agents levants -> en:agents-levants
      1. bicarbonates de sodium -> en:bicarbonates-de-sodium
      2. bicarbonates d'ammonium -> en:bicarbonates-d-ammonium
    35. amidon alimentaire modifié -> en:amidon-alimentaire-modifie
    36. émulsifiant -> en:emulsifiant
      1. lécithine de tournesol -> en:lecithine-de-tournesol
    37. cannelle -> en:cannelle
    38. lait Allergènes -> en:lait-allergenes
      1. œuf -> en:oeuf
    39. lait -> en:lait
    40. blé -> en:ble
      1. gluten -> en:gluten - vegan: yes - vegetarian: yes
    41. noix -> en:noix
    42. 105 Daily Value* 8% 11% Storage advice -> en:105-daily-value-8-11-storage-advice
      1. Store cool and dry and -> en:store-cool-and-dry-and

Nutrition

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    Nutrition facts

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

Environment

Packaging

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Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by clockwerx.
Product page also edited by roboto-app.

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