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Mon gâteau minute mug cake moelleux chocolat noisettes ANCEL - Dr.Oetker - 67 g

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Mon gâteau minute mug cake moelleux chocolat noisettes ANCEL - Dr.Oetker - 67 g

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Codi de barres: 3027030008209 (EAN / EAN-13)

Quantitat: 67 g

Empaquetament: en:Plastic, en:Bag

Marques: Dr.Oetker, Ancel, Dr. Oetker

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, Ajudants de cuina, en:Pastry helpers, en:Baking Mixes, Pastissos de xocolata, en:Dessert mixes, en:Cake mixes

Etiquetes, certificacions, premis: Punt verd

Botigues: Carrefour Market, Magasins U

Països on es va vendre: França, Espanya

Matching with your preferences

Health

Ingredients

  • icon

    24 ingredients

    Francès: Farine de BLÉ, sucre, 14 % chocolat en poudre (sucre, cacao en poudre), 5,9 % chocolat (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant (lécithine de tournesol)), stabilisant (sorbitol), 4,4 % croquant de NOISETTE (sucre, 19 % éclats de NOISETTES, sirop de glucose-fructose), blanc d'OEUF en poudre, poudres à lever (diphosphate disodique, carbonate acide de sodium), arôme, sel.
    Al·lèrgens: en:Eggs, en:Gluten, en:Nuts
    Rastres: en:Milk, en:Nuts

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E450 - Difosfat
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa

    Food products are classified into 4 groups according to their degree of processing:

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

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.
    Source: 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.
    Source: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Anglès)

  • E500 - E500 food additive

    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 (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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No conté oli de palma

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:croquant-de-noisette

    Some ingredients could not be recognized.

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    No és vegà

    Non-vegan ingredients: Clara d'ou en pols

    Some ingredients could not be recognized.

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    Es desconeix si és vegetarià

    Unrecognized ingredients: fr:croquant-de-noisette

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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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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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    Farine de BLÉ, sucre, chocolat en poudre 14% (sucre, cacao en poudre), chocolat 5.9% (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant (lécithine de tournesol)), stabilisant (sorbitol), croquant de NOISETTE 4.4% (sucre, éclats de NOISETTES 0.836%, sirop de glucose-fructose), blanc d'OEUF en poudre, poudres à lever (diphosphate disodique, carbonate acide de sodium), arôme, sel
    1. Farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 16.55 - percent_max: 57.3
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 35.65
    3. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 14
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    4. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 5.9 - percent: 5.9 - percent_max: 5.9
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.18 - percent_max: 5.9
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.95
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96666666666667
      4. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.475
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.18
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.18
    5. stabilisant -> en:stabiliser - percent_min: 4.4 - percent_max: 5.9
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 4.4 - percent_max: 5.9
    6. croquant de NOISETTE -> fr:croquant-de-noisette - percent_min: 4.4 - percent: 4.4 - percent_max: 4.4
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.728 - percent_max: 3.564
      2. éclats de NOISETTES -> fr:eclats-de-noisettes - vegan: yes - vegetarian: yes - percent_min: 0.836 - percent: 0.836 - percent_max: 0.836
      3. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.836
    7. blanc d'OEUF en poudre -> en:powdered-egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.4
    8. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.4
      1. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
      2. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
    9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.4
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4

Nutrició

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per porció (serving)     		Compared to: en:Baking Mixes
    Energia 1.615 kj
    (386 kcal)
    Greix 3,4 g
    Àcid gras saturat 1,6 g
    Carbohydrates 76 g
    Sucre 46 g
    Fiber ?
    Proteïna 8,2 g
    Sal comuna 1,2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,836 %
Mida de la porció: serving

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per date-limite-app
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