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Chocolate negro con pera – Carrefour – 100 g

Chocolate negro con pera – Carrefour – 100 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour España.

Codi de barres:
3245412304941(EAN / EAN-13)

Nom comú: Chocolate negro aromatizado con pera con pepitas de pera aromatizadas (10%) y con trocitos de almendras caramelizadas (6%).

Quantitat: 100 g

Empaquetament: Cartó, fr:Papier aluminium

Marques: Carrefour, Carrefour selection

Categories: Snacks, Aperitius dolços, Cacau i derivats, Xocolata, Xocolata negra, en:Chocolates with almonds, en:Dark chocolates with almonds, es:Tabletas de chocolate negro

Etiquetes, certificacions, premis: Orgànic, es:Fabriqué en France

Productor: Fabriqué en France par EMB61486A pour Interdis

Llocs de fabricació o processament: Chocolaterie de l'Abbaye Suisse Normande, Groupe Cémoi, Tinchebray, Argentan (arrondissement), Orne, Basse-Normandie, France

Codi de traçabilitat: EMB 61486A - Tinchebray (Orne, France)

Botigues: Carrefour, carrefour.fr

Països on es va vendre: França, Itàlia, Espanya, fr:Francia

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Salut

Nutrició

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    Nutri-Score E

    Lower nutritional quality
    • icon

      Discover the new Nutri-Score!


      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • 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)
    • icon

      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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    Punts negatius: 27/55

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      Energia

      6/10 points (2279kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      11/15 points (40g)

      Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

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      Sal

      0/20 points (0.05g)

      Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.

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    Punts positius: 5/10

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      Fibra

      5/5 points (9.8g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score


      Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Puntuació nutricional: 22 (27 - 5)

      Nutri-Score: E

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (2 carrés (20 g))
    Comparat amb: en:Dark chocolates with almonds
    Energia 2.279 kj
    (548 kcal)
    456 kj
    (110 kcal)
    -1%
    Greix 37 g 7,4 g -5%
    Àcid gras saturat 21 g 4,2 g +12%
    Hidrats de carboni 42 g 8,4 g +7%
    Sucre 40 g 8 g +46%
    Fiber 9,8 g 1,96 g +14%
    Proteïna 7,8 g 1,56 g -19%
    Sal comuna 0,05 g 0,01 g -33%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8,7 % 8,7 %
    Cocoa (minimum) 64 % 64 % +11%
Mida de la porció: 2 carrés (20 g)

Ingredients

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    21 ingredients


    Castellà: Chocolate negro (pasta de cacao, azúcar, manteca de cacao, emulgente: lecitinas (girasol), aroma natural de vainilla), azúcar, almendras 4,2%, puré de pera a base de concentrado 3%, manzana, dextrosa, fibra de piña, aromas naturales, gelificante: alginato de sodio, estabilizante: fosfatos cálcicos, corrector de acidez: ácido cítrico.
    Al·lèrgens: en:Nuts
    Rastres: en:Gluten, en:Milk, en:Nuts
    • Ingredient information


      • Xocolata negra: 60.2% (estimate)


      • — Pasta de cacau: 33.3% (estimate)


      • — Sucre: 13.5% (estimate)


      • — Mantega de cacau: 6.7% (estimate)


      • — Emulsionant: 3.4% (estimate)


      • —— E322: 3.4% (estimate)


      • ——— Lecitina de gira-sol: 3.4% (estimate)


      • — Aroma natural de vainilla: 3.4% (estimate)


      • Sucre: 22.0% (estimate)


      • Ametlla: 4.2%


      • Pear puree: 3.0%


      • Poma: < 2% (estimate)


      • Dextrosa: < 2% (estimate)


      • Pineapple fibre: < 2% (estimate)


      • Aroma natural: < 2% (estimate)


      • Gelificant: < 2% (estimate)


      • — E401: < 2% (estimate)


      • Estabilitzador: < 2% (estimate)


      • — E341: < 2% (estimate)


      • Corrector de l'acidesa: < 2% (estimate)


      • — E330: < 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)
  • 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)
  • E401 - Alginat de sodi


Anàlisi dels ingredients

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    Pot ser vegà


    Ingredients que potser no són vegans: en:Pear puree, Aroma natural
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


    es: Chocolate negro (pasta de cacao, azúcar, manteca de cacao, emulgente (lecitinas (girasol)), aroma natural de vainilla), azúcar, almendras 4.2%, puré de pera 3%, manzana, dextrosa, fibra de piña, aromas naturales, gelificante (alginato de sodio), estabilizante (fosfatos cálcicos), corrector de acidez (ácido cítrico)
    1. Chocolate negro -> en:dark-chocolate – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31074 – percent_min: 31.8 – percent_max: 88.6
      1. pasta de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 6.36 – percent_max: 88.6
      2. azúcar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 40
      3. manteca de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 29.5333333333333
      4. emulgente -> en:emulsifier – percent_min: 0 – percent_max: 22.15
        1. lecitinas -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 22.15
          1. girasol -> en:sunflower-lecithin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 22.15
      5. aroma natural de vainilla -> en:natural-vanilla-flavouring – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 17.72
    2. azúcar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 4.2 – percent_max: 40
    3. almendras -> en:almond – vegan: yes – vegetarian: yes – ciqual_food_code: 15041 – percent_min: 4.2 – percent: 4.2 – percent_max: 4.2
    4. puré de pera -> en:pear-puree – vegan: maybe – vegetarian: maybe – ciqual_food_code: 13037 – percent_min: 3 – percent: 3 – percent_max: 3
    5. manzana -> en:apple – vegan: yes – vegetarian: yes – ciqual_food_code: 13050 – percent_min: 0 – percent_max: 3
    6. dextrosa -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3
    7. fibra de piña -> en:pineapple-fibre – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3
    8. aromas naturales -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3
    9. gelificante -> en:gelling-agent – percent_min: 0 – percent_max: 3
      1. alginato de sodio -> en:e401 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3
    10. estabilizante -> en:stabiliser – percent_min: 0 – percent_max: 3
      1. fosfatos cálcicos -> en:e341 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3
    11. corrector de acidez -> en:acidity-regulator – percent_min: 0 – percent_max: 3
      1. ácido cítrico -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3

Entorn

Petjada de carboni

Empaquetament

Transport

Altres dades

Altres dades: MP 13815 TRANSPARENCE CACAO CHOCOLAT NOIR, PÉPITES A LA POIRE & AMANDES CARAMÉLISÉES Les produits Carrefour Sélection porteurs de ce logo sont dégustés, évalués et approuvés par les experts Gault&Millau. Depuis plus de 40 ans, Gault&Millau découvre en avant-première le meilleur de la cuisine, grâce à son contact permanent avec les chefs, les producteurs et les artisans. Une saveur intensément fruitée pour cette belle composition issue du mariage d'un chocolat noir, élaboré à partir des meilleurs crus de cacao de Côte d'Ivoire, et de tendres pépites à la poire accompagnées d'amandes caramélisées délicatement croquantes. Une belle alliance gourmande. Carrefour s'inscrit dans une démarche durable en veillant à fournir un chocolat de qualité s'appuyant sur des critères de traçabilité du cacao, de qualité de vie du planteur, et de préservation de l'environnement. DÉCOUVREZ PLUS D'INFORMATIONS À L'INTÉRIEUR DE L'ÉTUI intérieur de l'étui : CARREFOUR est partenaire du programme Transparence Cacao de CEMOI. CARREFOUR contribue ainsi à l'amélioration des conditions de vie et de travail des planteurs et des communautés rurales autour de la culture du cacao. CARREFOUR contribue également à la lutte contre la déforestation et à la préservation de l'environnement

Condicions de conservació: Conservar protegido de la humedad, del calor (entre 18°C y 20°C) y de malos olores. Consumir preferentemente antes del fin de / Nº de lote: ver en esta cara.

Servei al client: Interdis - TSA 91431 - 91343 MASSY Cedex - France.

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