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Biscuits tablette de chocolat noir - Simpl - 150 g

Biscuits tablette de chocolat noir - Simpl - 150 g

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

Codi de barres: 3560070936137 (EAN / EAN-13)

Nom comú: Biscuits avec tablette de chocolat noir.

Quantitat: 150 g

Empaquetament: en:Box, en:Cardboard

Marques: Simpl, Carrefour

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, Galetes de xocolata, en:Biscuit with a chocolate bar covering, en:Dark chocolate biscuits, es:Galletas con tableta de chocolate negro

Etiquetes, certificacions, premis: en:Sustainable, Oli de Palma Sostenible, Comptador Nutricional, Grau E NutriScore

Productor: Fabriqué en France par EMB 26010 ou EMB 33318A pour Interdis. La lettre figurant dans le N° de lot correspond au site de fabrication A = EMB 26010 et B = EMB33318A

EMB code: EMB 26010 - Anneyron (Drôme, France), EMB 33318A - Pessac (Gironde, France)

Botigues: Carrefour City, Carrefour, carrefour.fr

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

Matching with your preferences

Health

Ingredients

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    22 ingredients


    Francès: Farine de blé 46,5%, chocolat noir 37,2% [pâte de cacao, sucre, beurre de cacao, lactose, lait écrémé en poudre, matière grasse laitière anhydre, émulsifiant : lécithines (tournesol), extrait de vanille], sucre, graisse de palme, sirop de glucose, poudres à lever : carbonates de sodium et carbonates d'ammonium, lactosérum en poudre, sel, arômes, acidifiant : acide citrique. Peut contenir des traces d'œufs, de fruits à coque, de graines de sésame et de soja.
    Al·lèrgens: en:Gluten, en:Milk
    Rastres: en:Eggs, en:Nuts, en:Sesame seeds, en:Soybeans

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
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Lactosa
    • Ingredient: Sèrum de llet

    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)
  • 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: Lactosa, Llet desnatada en pols, Xerigot en pols
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


    Farine de _blé_ 46.5%, chocolat noir 37.2% (pâte de cacao, sucre, beurre de cacao, _lactose_, _lait_ écrémé en poudre, matière grasse _laitière_ anhydre, émulsifiant (lécithines de tournesol), extrait de vanille), sucre, graisse de palme, sirop de glucose, poudres à lever (carbonates de sodium, carbonates d'ammonium), _lactosérum_ en poudre, sel, arômes, acidifiant (acide citrique)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 46.5 - percent: 46.5 - percent_max: 46.5
    2. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 37.2 - percent: 37.2 - percent_max: 37.2
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 4.65 - percent_max: 37.2
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.6
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.4
      4. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.3
      5. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.44
      6. matière grasse _laitière_ anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 6.2
      7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.31428571428571
        1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.31428571428571
      8. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.65
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.0375 - percent_max: 16.3
    4. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.15
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.43333333333333
    6. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.075
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.075
      2. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0375
    7. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.26
    8. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.71666666666667
    9. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.32857142857143
    10. acidifiant -> en:acid - percent_min: 0 - percent_max: 2.0375
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0375

Nutrició

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 4

    • Proteïnes: 4 / 5 (valor: 6.9, rounded value: 6.9)
    • Fiber: 4 / 5 (valor: 3.9, rounded value: 3.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 24

    • Energia: 6 / 10 (valor: 2048, rounded value: 2048)
    • Sucres: 6 / 10 (valor: 30, rounded value: 30)
    • Greixos saturats: 10 / 10 (valor: 12, rounded value: 12)
    • Sodi: 2 / 10 (valor: 188, rounded value: 188)

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

    Score nutritionnel: 20 (24 - 4)

    Nutri-Score: E

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    Sucre en alta quantitat (30%)


    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.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (Deux biscuits (25 g))
    Compared to: es:Galletas con tableta de chocolate negro
    Energia 2.048 kj
    (489 kcal)
    512 kj
    (122 kcal)
    -1%
    Greix 22 g 5,5 g -6%
    Àcid gras saturat 12 g 3 g -15%
    Carbohydrates 64 g 16 g +1%
    Sucre 30 g 7,5 g -6%
    Fiber 3,9 g 0,975 g -8%
    Proteïna 6,9 g 1,73 g +7%
    Sal comuna 0,47 g 0,117 g -7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: Deux biscuits (25 g)

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Altres dades

Altres dades: chocolat noir

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

Fonts de dades

Producte afegit per ktalan
Última modificació de la pàgina del producte per alexfauquette.
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