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Fondant au Chocolat et son Cœur Coulant – Milbona

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Fondant au Chocolat et son Cœur Coulant – Milbona

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Codi de barres:
20707880

Empaquetament: Plàstic, Cartó

Marques: Milbona

Categories: Ajudants de cuina, en:Baking Mixes, en:Dessert mixes, en:Pastry helpers, en:Cake mixes

Etiquetes, certificacions, premis: Agricultura Sostenible, Certificat UTZ, Cacau certificat UTZ
Certificat UTZ

Botigues: Lidl

Països on es va vendre: França, Espanya

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Nutrició

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    Nutri-Score UNKNOWN

    Falten dades nutricionals
    ⚠ ️S'han d'especificar les dades nutricionals del producte per calcular el Nutri-Score.

    Missing nutrition facts: Energia, Greix, Proteïna, Àcid gras saturat, Sodi, Sucre

    Podries afegir la informació necessària per calcular el Nutri-Score?
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      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Cake mixes
    Energia 1.862 kj
    (445 kcal)     		+25%
    Greix 26,9 g +206%
    Àcid gras saturat 21,4 g +543%
    Hidrats de carboni 44,2 g -25%
    Sucre 30 g +14%
    Fiber 0 g -100%
    Proteïna 5,2 g -11%
    Sal comuna 0,18 g -77%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    25 ingredients

    Francès: Sucre, grasse de coprah, farine de _blé, 12 % chocolat noir (pâte de cacao, sucre, émulsifiant : lécithines (soja) arôme naturel de vanille), œuf entier liquide, eau, crème fraîche (lait), cacao en poudre, jaune d'œuf liquide,_ amidon de riz, lactose (lait), protéines de lait, fécule de pomme de terre, levure chimique (poudre à lever : diphosphates, carbonates de sodium ; amidon de blé), émulsifiants : mono - et diglycérides d'acides gras.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts, en:Sesame seeds

    • Ingredient information

      • Sucre: 38.0% (estimate)

      • grasse-de-coprah: 25.0% (estimate)

      • Farina de ble: 20.7% (estimate)

      • Xocolata negra: 12.0%

      • — Pasta de cacau: 8.0% (estimate)

      • — Sucre: 2.0% (estimate)

      • — Emulsionant: 2.0% (estimate)

      • —— E322: < 2% (estimate)

      • —— Aroma natural de vainilla: < 2% (estimate)

      • Ou sencer líquid: 2.2% (estimate)

      • Aigua: < 2% (estimate)

      • Nata fresca: < 2% (estimate)

      • Cacau en pols: < 2% (estimate)

      • Rovell d'ou liquid: < 2% (estimate)

      • Rice starch: < 2% (estimate)

      • Lactosa: < 2% (estimate)

      • Proteina de la llet: < 2% (estimate)

      • Fècula de patata: < 2% (estimate)

      • Baking powder: < 2% (estimate)

      • — Gasificants: < 2% (estimate)

      • —— E450: < 2% (estimate)

      • — E500: < 2% (estimate)

      • — Midó de blat: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E471: < 2% (estimate)

Processament d'aliments

Additius

  • E322 - Lecitines

    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.
    Origen: Wikipedia (Anglès)

  • E450 - Difosfat

  • E500 - Carbonats de sodi

    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Ou sencer líquid, Nata fresca, Rovell d'ou liquid, Lactosa, Proteina de la llet

    Alguns ingredients no s'han pogut reconèixer.

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    Es desconeix si és vegetarià

    Ingredients no reconeguts: fr:grasse-de-coprah

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    fr: Sucre, grasse de coprah, farine de _blé, chocolat noir 12% (pâte de cacao, sucre, émulsifiant (lécithines, arôme naturel de vanille)), _œuf_ entier liquide, eau, _crème_ fraîche, cacao en poudre, jaune d'_œuf_ liquide, _ amidon de riz, lactose, protéines de _lait_, fécule de pomme de terre, levure chimique (poudre à lever (diphosphates), carbonates de sodium, amidon de _blé_), émulsifiants (mono- et diglycérides d'acides gras)
    1. Sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 12 – percent_max: 64
    2. grasse de coprah -> fr:grasse-de-coprah – percent_min: 12 – percent_max: 38
    3. farine de _blé -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 12 – percent_max: 29.3333333333333
    4. chocolat noir -> en:dark-chocolate – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31074 – percent_min: 12 – percent: 12 – percent_max: 12
      1. pâte de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 4 – percent_max: 12
      2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 6
      3. émulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 4
        1. lécithines -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 4
        2. arôme naturel de vanille -> en:natural-vanilla-flavouring – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2
    5. _œuf_ entier liquide -> en:liquid-whole-egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0 – percent_max: 12
    6. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 12
    7. _crème_ fraîche -> en:fresh-cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0 – percent_max: 12
    8. cacao en poudre -> en:cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent_min: 0 – percent_max: 10.6666666666667
    9. jaune d'_œuf_ liquide -> en:liquid-egg-yolk – vegan: no – vegetarian: yes – ciqual_food_code: 22002 – percent_min: 0 – percent_max: 9.14285714285714
    10. _ amidon de riz -> en:rice-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 8
    11. lactose -> en:lactose – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 7.11111111111111
    12. protéines de _lait_ -> en:milk-proteins – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 6.4
    13. fécule de pomme de terre -> en:potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 5.81818181818182
    14. levure chimique -> en:baking-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 11046 – percent_min: 0 – percent_max: 5.33333333333333
      1. poudre à lever -> en:raising-agent – percent_min: 0 – percent_max: 5.33333333333333
        1. diphosphates -> en:e450 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.33333333333333
      2. carbonates de sodium -> en:e500 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.66666666666667
      3. amidon de _blé_ -> en:wheat-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 1.77777777777778
    15. émulsifiants -> en:emulsifier – percent_min: 0 – percent_max: 4.92307692307692
      1. mono- et diglycérides d'acides gras -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 4.92307692307692

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