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Genoises cakes saveur cerise - Carrefour - 150 g

Genoises cakes saveur cerise - Carrefour - 150 g

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

Codi de barres: 3270190122845 (EAN / EAN-13)

Nom comú: Génoises avec un fourrage (55%) à la cerise aromatisé et nappages de chocolat blanc et chocolat noir.

Quantitat: 150 g

Empaquetament: en:Plastic, en:Cardboard

Marques: Carrefour

Categories: Snacks, Aperitius dolços, Galetes i pastissos, en:Jaffa cakes

Etiquetes, certificacions, premis: en:Sustainable, Oli de Palma Sostenible, Taula rodona per l'Oli de Palma Sostenible

EMB code: 3059, RSPO-1106174

Botigues: Carrefour

Països on es va vendre: Bèlgica, França, Itàlia, Espanya

Matching with your preferences

Health

Ingredients

  • icon

    40 ingredients


    Francès: sirop de glucose-fructose, sucre, chocolat blanc 16% [sucre, beurre de cacao, lait écrémé en poudre, beurre concentré, émulsifiants: lécithines (soja), arôme naturel de vanille], jus de cerise à base de concentré 10%, farine de blé, œufs entiers 6%, chocolat noir 3% (pâte de cacao, sucre, beurre de cacao, émulsifiant: lécithine (_soja), arôme naturel de vanille], graisse de palme* 2%, stabilisant: sorbitols, amidon de blé, gélifiant: pectines, acidifiant: acide citrique, fécule de manioc, poudre à lever: carbonates d'ammonium et carbonates de sodium, arôme naturel, émulsifiant: mono - et diglycérides d'acides gras, correcteur d'acidité: citrates de sodium, sel. Peut contenir des traces de fruits à coque. *Contient de l'huile de palme certifiée durable.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts

Food processing

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    Ultra processed foods


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

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E440 - Pectina
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • 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)
  • 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.
    Source: Wikipedia (Anglès)
  • E331


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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)
  • E440 - Pectina


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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)
  • E503 - Carbonatos de amonio


    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 (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet desnatada en pols, en:Butterfat, Ou sencer

    Some ingredients could not be recognized.

    We need your help!

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    Es desconeix si és vegetarià


    Unrecognized ingredients: fr:contient-de-l-huile-de-palme-certifiee-durable

    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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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    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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    sirop de glucose-fructose, sucre, chocolat blanc 16% (sucre, beurre de cacao, lait écrémé en poudre, beurre concentré, émulsifiants (lécithines de soja), arôme naturel de vanille), jus de cerise 10%, farine de blé, œufs entiers 6%, chocolat noir 3%, pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithine (_soja)), arôme naturel de vanille, graisse de palme 2%, stabilisant (sorbitols), amidon de blé, gélifiant (pectines), acidifiant (acide citrique), fécule de manioc, poudre à lever (carbonates d'ammonium, carbonates de sodium), arôme naturel, émulsifiant (mono- et diglycérides d'acides gras), correcteur d'acidité (citrates de sodium), sel, Contient de l'huile de palme certifiée durable
    1. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 31
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 23.5
    3. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 16 - percent: 16 - percent_max: 16
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.66666666666667 - percent_max: 16
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      3. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
      4. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.2
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2
      6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
    4. jus de cerise -> en:cherry-juice - vegan: yes - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
    5. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 10
    6. œufs entiers -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
    7. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    8. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 3
    9. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 3
    10. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 3
    11. émulsifiant -> en:emulsifier - percent_min: 2 - percent_max: 3
      1. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 3
        1. _soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 3
    12. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 3
    13. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 2 - percent: 2 - percent_max: 2
    14. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 2
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. acidifiant -> en:acid - percent_min: 0 - percent_max: 2
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    18. fécule de manioc -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    19. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 1.82352941176471
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.82352941176471
      2. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    20. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.72222222222222
    21. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.63157894736842
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.63157894736842
    22. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.55
      1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
    23. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47619047619048
    24. Contient de l'huile de palme certifiée durable -> fr:contient-de-l-huile-de-palme-certifiee-durable - percent_min: 0 - percent_max: 1.40909090909091

Nutrició

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteïnes: 1 / 5 (valor: 3, rounded value: 3)
    • Fiber: 2 / 5 (valor: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 10, rounded value: 10)

    Negative points: 19

    • Energia: 4 / 10 (valor: 1601, rounded value: 1601)
    • Sucres: 10 / 10 (valor: 52, rounded value: 52)
    • Greixos saturats: 5 / 10 (valor: 6, rounded value: 6)
    • Sodi: 0 / 10 (valor: 72, rounded value: 72)

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

    Score nutritionnel: 17 (19 - 2)

    Nutri-Score: D

  • icon

    Sucre en alta quantitat (52%)


    Què us cal saber
    • 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.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  • icon

    Sal comuna en baixa quantitat (0.18%)


    Què us cal saber
    • 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.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (25g)
    Compared to: en:Jaffa cakes
    Energia 1.601 kj
    (380 kcal)
    400 kj
    (95 kcal)
    +1%
    Greix 10 g 2,5 g +4%
    Àcid gras saturat 6 g 1,5 g +14%
    Carbohydrates 69 g 17,2 g +1%
    Sucre 52 g 13 g +6%
    Fiber 2 g 0,5 g +5%
    Proteïna 3 g 0,75 g -14%
    Sal comuna 0,18 g 0,045 g -18%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10 % 10 %
Mida de la porció: 25g

Entorn

Carbon footprint

Empaquetament

Transportation

Altres dades

Condicions de conservació: À conserver à l'abri de la chaleur et de l'humidité. Pour une dégustation optimale, à consommer de préférence avant le : voir sur le côté du paquet.

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

Fonts de dades

Producte afegit per openfoodfacts-contributors
Última modificació de la pàgina del producte per moon-rabbit.
La pàgina del producte, també editada per celine2018, ecoscore-impact-estimator, hungergames, kiliweb, org-carrefour, packbot, panieravide, quechoisir, roboto-app, scanbot, tacite, yuka.R29zTks1Zzdsc0JRcGNNMzJ4VHB3b2h0LzhXN1kwcVdNOGtOSVE9PQ, yuka.SDd3eE5xa3dndjB0aE1VZjR4L1N3YzVlMWFhMWIwNlhKdU1nSVE9PQ, yuka.WS9zN01mNHRndGdxb2ZRRnJoNzU5dU5ZOXE2a0FscWNkUEVESWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllQXDsPTiTDPGDjfgm6s2va_LJqwU4srw6-mLqs.

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