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Galettes suédoises - Carrefour - 150 g

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Galettes suédoises - Carrefour - 150 g

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

Codi de barres: 3560070490929 (EAN / EAN-13)

Nom comú: Doubles biscuits à l'avoine nappés de chocolat noir.

Quantitat: 150 g

Empaquetament: Plàstic, Cartó, Film, en:Sleeve, en:Tray, fr:En Espagne:Boite - film et barquette à recycler, fr:Film et barquette à jeter, fr:Point vert, fr:Triman, fr:À conserver à l'abri de la chaleur et de l'humidité, fr:Étui à recycler

Marques: Carrefour

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Creps i coques, Galetes, Galetes de xocolata, en:Galettes, en:Oatmeal cookies

Etiquetes, certificacions, premis: Etiquetes de distribuïdors, Qualitat Carrefour, Punt verd, Fet a la UE

Origen del producte i / o dels seus ingredients: Ces biscuits sont fabriqués en Suède avec de l'avoine suédoise et du chocolat noir fabriqué en UE.

Origen dels ingredients: fr:Avoine de Suède

Productor: Fabriqué en Suède par Continental Bakeries pour Interdis. Fabriqué en Suède par Continental Bakeries pour Interdis

Llocs de fabricació o processament: Continental Bakeries, Spanje

Botigues: Carrefour City, Carrefour Market, Carrefour

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

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Ingredients

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    25 ingredients

    Francès: Sucre, chocolat noir 23% [sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithines (tournesol)], flocons d'avoine 19%, margarine [graisses végétales (palme, colza), eau, sel, émulsifiant : mono - et diglycérides d'acides gras, arôme naturel, antioxydant : acide citrique], farine de blé, œufs en poudre, poudres à lever : carbonates de sodium - diphosphates - carbonates d'ammonium, amidon de maïs. Peut contenir des traces de lait et de fruits à coque.
    Al·lèrgens: en:Eggs, en:Gluten, fr:avoine
    Rastres: en:Milk, en:Nuts, en:Soybeans

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: E322 - Lecitines
    • Additiu: E450 - Difosfat
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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

  • 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)

  • 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)

  • 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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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

    fr: Sucre, chocolat noir 23% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithines de tournesol)), flocons d'_avoine_ 19%, margarine (graisses végétales de palme, graisses végétales de colza, eau, sel, émulsifiant (mono- et diglycérides d'acides gras), arôme naturel, antioxydant (acide citrique)), farine de _blé_, _œufs_ en poudre, poudres à lever (carbonates de sodium), diphosphates, carbonates d'ammonium, amidon de maïs
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 23 - percent_max: 58
    2. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 23 - percent: 23 - percent_max: 23
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.75 - percent_max: 23
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 11.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 7.66666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.75
        1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.75
    3. flocons d'_avoine_ -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 19 - percent: 19 - percent_max: 19
    4. margarine -> en:margarine - percent_min: 0 - percent_max: 19
      1. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 19
      2. graisses végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 9.5
      3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.33333333333333
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.65
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.65
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.65
      6. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.65
      7. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.65
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    5. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 18
    6. _œufs_ en poudre -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 13.5
    7. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 10.8
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.8
    8. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    9. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.71428571428571
    10. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.75

Nutrició

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    Mala qualitat nutricional

    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 2

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

    Punts positius: 4

    • Proteïnes: 3 / 5 (valor: 5, valor arrodonit: 5)
    • Fibra: 4 / 5 (valor: 4, valor arrodonit: 4)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 2.1875, valor arrodonit: 2.2)

    Punts negatius: 27

    • Energia: 6 / 10 (valor: 2110, valor arrodonit: 2110)
    • Sucres: 9 / 10 (valor: 41, valor arrodonit: 41)
    • Greixos saturats: 10 / 10 (valor: 14, valor arrodonit: 14)
    • Sodi: 2 / 10 (valor: 260, valor arrodonit: 260)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (27 - 4)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Galettes
    Energia 2.110 kj
    (505 kcal)     		+37%
    Greix 26 g +78%
    Àcid gras saturat 14 g +113%
    Hidrats de carboni 60 g +31%
    Sucre 41 g +175%
    Fiber 4 g
    Proteïna 5 g -38%
    Sal comuna 0,65 g -3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,188 %
Mida de la porció: 37.5 g, 2 biscuits

Entorn

Petjada de carboni

Empaquetament

Transport

Espècies amenaçades

Altres dades

Altres dades: En voyage tout en gourmandise avec notre recette de biscuits Suédois au chocolat! - Fabriqué en Suède

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 de l'étui.

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

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Producte afegit per openfoodfacts-contributors
Última modificació de la pàgina del producte per danis1597.
La pàgina del producte, també editada per aleene, carrefour, desan, ecoscore-impact-estimator, elttor, foodviewer, gildubs, org-carrefour, quechoisir, roboto-app, segundo, spotter, teolemon, thaialagata, the-fullymasked-etc, yuka.V2FBZ1FLRlFodVpVcHRzLzl5N1BvODljd0pXelRWNmREOU5PSUE9PQ.

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