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2627210669315

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Codi de barres: 2627210669315 (EAN / EAN-13)

Països on es va vendre: Espanya

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Ingredients

  • icon

    47 ingredients

    : OBIZCOCHO CON CHOCOLATE (9,6 %), CHOCOLATE CON LECHE DE LOS ALPES (5,5 %), CHOCOLATE CON LECHE (2,3 %) Y TROZOS DE CHOCOLATE CON LECHE DE LOS ALPES (6,4 %), Ingredientes: Azicar, huevo, grasa de palma, harina de trigo, pasta de cacao, aceite de nabina, jarabe de glucosa, manteca de cacao, dextrosa, humectante (glicerol),jarabe de azúcar imvertido, leche en polvo, emulgentes 492, lecitina de soja, E476, E473), suero de leche en polvo, leche desnatada en polvo, leche desnatada condensada, cacao magro, grasa de leche, aromas, conservador (sorbato potasico), sal, almidón modificado, correctores de acidez (ácido citrico, ácido tartárico), gelificante (alginato de sodio), gasificantes (difosfato disodico, carbonato ácido de sodio), Puede contener granos de sésamo y frutos de cáscara, Conservar en lugar seco, Proteger del calor, La exposición al calor puede provocar la alteración del chocolate y la formación de manchas blancas en la superfice, CIASTKA Z CZEKOLADĄ (9,6 %), CZEKOLADĄ MLECZNĄ Ž MLEKA ALPEJSKIEGO (5,5 %), CZEKOLÁDA MLECZNĄ (2,3 %)I KAWAŁKAMI CZEKOLADY mowr maka miazaa kalkagwa oloi
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts, en:Sesame seeds

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E14XX - Midó modificat
    • Additiu: E322 - Lecitines
    • Additiu: E401 - Alginat de sodi
    • Additiu: E422 - Glicerol
    • Additiu: E450 - Difosfat
    • Additiu: E473 - Sucroèster d'àcids grassos
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Dextrosa
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant
    • Ingredient: Sèrum de llet

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E202 - Sorbat de potassi

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Origen: Wikipedia (Anglès)

  • 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)

  • E322i - Lecitina

    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)

  • E330 - Acid citric

    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.
    Origen: Wikipedia (Anglès)

  • E334 - Àcid L(+)-tartàric

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Origen: Wikipedia (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Origen: Wikipedia (Anglès)

  • 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)

  • E500ii - Bicarbonat 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: Xocolata amb llet, Ou, Llet en pols, Xerigot en pols, Llet desnatada en pols, Llet descremada condensada, en:Milkfat

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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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    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:obizcocho-con-chocolate, es:chocolate-con-leche-de-los-alpes, es:trozos-de-chocolate-con-leche-de-los-alpes, es:ingredientes, es:azicar, es:jarabe-de-azucar-imvertido, es:emulgentes-492, es:conservar-en-lugar-seco, es:proteger-del-calor, es:la-exposicion-al-calor-puede-provocar-la-alteracion-del-chocolate-y-la-formacion-de-manchas-blancas-en-la-superfice, es:ciastka-z-czekoladą, es:czekoladą-mleczną-ž-mleka-alpejskiego, es:czekolada-mleczną, es:i-kawałkami-czekolady-mowr-maka-miazaa-kalkagwa-oloi

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    : OBIZCOCHO CON CHOCOLATE 9.6%, CHOCOLATE CON LECHE DE LOS ALPES 5.5%, CHOCOLATE CON LECHE 2.3%, TROZOS DE CHOCOLATE CON LECHE DE LOS ALPES 6.4%, Ingredientes (Azicar), huevo, grasa de palma, harina de trigo, pasta de cacao, aceite de nabina, jarabe de glucosa, manteca de cacao, dextrosa, humectante (glicerol), jarabe de azúcar imvertido, leche en polvo, emulgentes 492, lecitina de soja, e476, e473, suero de leche en polvo, leche desnatada en polvo, leche desnatada condensada, cacao magro, grasa de leche, aromas, conservador (sorbato potasico), sal, almidón modificado, correctores de acidez (ácido citrico, ácido tartárico), gelificante (alginato de sodio), gasificantes (difosfato disodico, carbonato ácido de sodio), Conservar en lugar seco, Proteger del calor, La exposición al calor puede provocar la alteración del chocolate y la formación de manchas blancas en la superfice, CIASTKA Z CZEKOLADĄ 9.6%, CZEKOLADĄ MLECZNĄ Ž MLEKA ALPEJSKIEGO 5.5%, CZEKOLÁDA MLECZNĄ 2.3%, I KAWAŁKAMI CZEKOLADY mowr maka miazaa kalkagwa oloi
    1. OBIZCOCHO CON CHOCOLATE -> es:obizcocho-con-chocolate - percent: 9.6
    2. CHOCOLATE CON LECHE DE LOS ALPES -> es:chocolate-con-leche-de-los-alpes - percent: 5.5
    3. CHOCOLATE CON LECHE -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 2.3
    4. TROZOS DE CHOCOLATE CON LECHE DE LOS ALPES -> es:trozos-de-chocolate-con-leche-de-los-alpes - percent: 6.4
    5. Ingredientes -> es:ingredientes
      1. Azicar -> es:azicar
    6. huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    7. grasa de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    8. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    9. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    10. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    11. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    12. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    13. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    14. humectante -> en:humectant
      1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe
    15. jarabe de azúcar imvertido -> es:jarabe-de-azucar-imvertido
    16. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
    17. emulgentes 492 -> es:emulgentes-492
    18. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    19. e476 -> en:e476 - vegan: yes - vegetarian: yes
    20. e473 -> en:e473 - vegan: maybe - vegetarian: maybe
    21. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe
    22. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    23. leche desnatada condensada -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    24. cacao magro -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    25. grasa de leche -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
    26. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    27. conservador -> en:preservative
      1. sorbato potasico -> en:e202 - vegan: yes - vegetarian: yes
    28. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    29. almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    30. correctores de acidez -> en:acidity-regulator
      1. ácido citrico -> en:e330 - vegan: yes - vegetarian: yes
      2. ácido tartárico -> en:e334 - vegan: yes - vegetarian: yes
    31. gelificante -> en:gelling-agent
      1. alginato de sodio -> en:e401 - vegan: yes - vegetarian: yes
    32. gasificantes -> en:raising-agent
      1. difosfato disodico -> en:e450i - vegan: yes - vegetarian: yes
      2. carbonato ácido de sodio -> en:e500ii - vegan: yes - vegetarian: yes
    33. Conservar en lugar seco -> es:conservar-en-lugar-seco
    34. Proteger del calor -> es:proteger-del-calor
    35. La exposición al calor puede provocar la alteración del chocolate y la formación de manchas blancas en la superfice -> es:la-exposicion-al-calor-puede-provocar-la-alteracion-del-chocolate-y-la-formacion-de-manchas-blancas-en-la-superfice
    36. CIASTKA Z CZEKOLADĄ -> es:ciastka-z-czekoladą - percent: 9.6
    37. CZEKOLADĄ MLECZNĄ Ž MLEKA ALPEJSKIEGO -> es:czekoladą-mleczną-ž-mleka-alpejskiego - percent: 5.5
    38. CZEKOLÁDA MLECZNĄ -> es:czekolada-mleczną - percent: 2.3
    39. I KAWAŁKAMI CZEKOLADY mowr maka miazaa kalkagwa oloi -> es:i-kawałkami-czekolady-mowr-maka-miazaa-kalkagwa-oloi

Nutrició

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Greix ?
    Àcid gras saturat ?
    Hidrats de carboni ?
    Sucre ?
    Fiber ?
    Proteïna ?
    Sal comuna ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,191 %

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