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6 pains au chocolat pur beurre - Carrefour - 420 g (6 x 70 g)

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6 pains au chocolat pur beurre - Carrefour - 420 g (6 x 70 g)

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

Codi de barres: 3560071006860 (EAN / EAN-13)

Nom comú: Pains au chocolat pur beurre, prêts à cuire, surgelé.

Quantitat: 420 g (6 x 70 g)

Marques: Carrefour

Categories: Snacks, Aperitius dolços, Aliments congelats, Galetes i pastissos, en:Sweet pastries and pies, Brioixeria, Pastisseria, fr:Viennoiseries surgelées, en:Chocolate croissant, fr:Pains au chocolat au beurre, fr:Pains au chocolat surgelés

Etiquetes, certificacions, premis: Punt verd, Fet a França, Mantega pura

Productor: Fabriqué en France pour EMB 94041O pour Interdis.

Codi de traçabilitat: EMB 94041O - Ivry-sur-Seine (Val-de-Marne, France)

Botigues: Carrefour, Carrefour Contact, carrefour.fr

Països on es va vendre: França, Itàlia, Espanya

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Ingredients

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    19 ingredients

    : Farine de blé, eau, beurre 21%, chocolat 10% (sucre, masse de cacao, beurre de cacao, émulsifiant : lécithines de soja), sucre, levure, gluten de blé, sel, œufs, agents de traitement de la farine acide ascorbique - alpha-amylase - cellulase - xylanase (contient blé).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts

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
    • Ingredient: Emulsionant
    • Ingredient: Gluten

    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

  • E1100 - Amilasa

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Origen: Wikipedia (Anglès)

  • 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)

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

    : Farine de blé, eau, beurre 21%, chocolat 10% (sucre, masse de cacao, beurre de cacao, émulsifiant (lécithines de soja)), sucre, levure, gluten de blé, sel, œufs, agents de traitement de la farine (acide ascorbique), alpha-amylase, cellulase, xylanase
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 21 - percent_max: 48
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 21 - percent_max: 34.5
    3. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 21 - percent: 21 - percent_max: 21
    4. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 10
      2. masse de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 3.33333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.5
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.5
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
    6. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    7. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.6
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.92
    9. œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.92
    10. agents de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.92
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.92
    11. alpha-amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.92
    12. cellulase -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.92
    13. xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.92

Nutrició

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    Poca 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: 0

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

    Punts positius: 3

    • Proteïnes: 4 / 5 (valor: 7.1, valor arrodonit: 7.1)
    • Fibra: 3 / 5 (valor: 2.9, valor arrodonit: 2.9)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 21

    • Energia: 5 / 10 (valor: 1736, valor arrodonit: 1736)
    • Sucres: 2 / 10 (valor: 11, valor arrodonit: 11)
    • Greixos saturats: 10 / 10 (valor: 15, valor arrodonit: 15)
    • Sodi: 4 / 10 (valor: 368, valor arrodonit: 368)

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

    Puntuació nutricional: (21 - 3)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Chocolate croissant
    Energia 1.736 kj
    (415 kcal)     		-12%
    Greix 24 g -12%
    Àcid gras saturat 15 g +22%
    Hidrats de carboni 41 g -16%
    Sucre 11 g -50%
    Fiber 2,9 g +11%
    Proteïna 7,1 g +35%
    Sal comuna 0,92 g +44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Petjada de carboni

Empaquetament

Transport

Altres dades

Altres dades: ultracongelado Carrefour le propone estas deliciosas napolitanas de chocolate . Para desayunos sabrosos o pausas golosas, estas napolitanas de chocolate con mantequilla harán las delicias de grandes y pequeños. Con Mantequilla 18-20 min x 6

Preparació: Sans décongélation préalable. Au four : Préchauffez votre four à 170°C. Disposez les produits sur une plaque et enfournez à mi-hauteur pendant 18 à 20 minutes à 170°C. Laissez refroidir quelques minutes avant de déguster.

Condicions de conservació: À conserver 24 heures au réfrigérateur, 3 jours dans le compartiment à glace du réfrigérateur et jusqu'à la date de durabilité minimale dans un congélateur*** à -18°C. À consommer de préférence avant la date indiquée sur le sachet. Après préparation, à consommer dans les 24 heures. ATTENTION, NE PAS RECONGELER APRÈS DÉCONGÉLATION.

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

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