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MIX Œufs fourrés - Esprit de Fête - 450 g

MIX Œufs fourrés - Esprit de Fête - 450 g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

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

Codi de barres:
3560071138769(EAN / EAN-13)

Nom comú: Assortiment de bonbons de chocolat au lait fourrage au praliné, pétillant, biscuit cacaoté et au praliné croustillant.

Quantitat: 450 g

Empaquetament: Plàstic, en:Bag

Marques: Esprit de Fête, Carrefour

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Aliments festius, Caramels de xocolata, Bombons, Xocolata, Caramels, en:Easter food, en:Chocolate eggs, en:Easter eggs, en:Filled chocolate eggs

Etiquetes, certificacions, premis: Punt verd, Fet a França, Triman
Punt verd Triman

Productor: Interdis - TSA 91431 - 91343 MASSY Cedex France

Llocs de fabricació o processament: France

Codi de traçabilitat: EMB 42302 - Sorbiers (Loire, France)

Botigues: Carrefour

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    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: 4
    • 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.

    icon

    Punts negatius: 31/55

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      Energia

      6/10 points (2299kJ)

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

    • icon

      Sucres

      15/15 points (55g)

      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.

    • icon

      Sal

      0/20 points (0.19g)

      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.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (1.6g)

      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


      ⚠ ️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: 4

      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: 31 (31 - 0)

      Nutri-Score: E

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Easter eggs
    Energia 2.299 kj
    (551 kcal)
    +1%
    Greix 33 g +3%
    Àcid gras saturat 19 g +1%
    Hidrats de carboni 56 g +1%
    Sucre 55 g +1%
    Fiber 1,6 g
    Proteïna 6,7 g +1%
    Sal comuna 0,19 g -17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4,467 %

Ingredients

  • icon

    40 ingredients


    Francès: Sucre, graisses végétales (palmiste, palme), praliné 11,6% (sucre, pâte de noisettes, pâte d'amandes), beurre de cacao, lait entier en poudre, lait écrémé en poudre, lactose, pâte de cacao, matière grasse de lait anhydre, lactosérum en poudre, huile de tournesol, éclats de confiseries pétillantes 0,8% (sucre, sirop de glucose, beurre de cacao, lactose, agent de charge : dioxyde de carbone), éclats de noisettes caramélisés 0,8% (noisettes 0.6%, sucre), éclats de biscuits cacaotés 0,7% (farine de blé, sucre, huile de tournesol, cacao maigre en poudre 0.06%, sel, poudres à lever : carbonate acide d'ammonium - carbonate acide de sodium), cacao maigre en poudre, émulsifiant : lécithines, arômes. Peut contenir des traces d'autres céréales contenant du gluten et d'autres fruits à coques. Contient 38% d'enrobage de chocolat au lait (cacao : 30% minimum)
    Al·lèrgens: en:Gluten, en:Milk, en:Nuts
    Rastres: en:Gluten, en:Nuts

Processament d'aliments

  • icon

    Aliments ultra processats


    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E290 - Diòxid de carboni
    • Additiu: E322 - Lecitines
    • Ingredient: Incrementador de volum
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Lactosa
    • Ingredient: Sèrum de llet

    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

  • E290 - Diòxid de carboni


    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    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)
  • 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)
  • E500ii - Bicarbonat 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)
  • E503ii - Carbonat àcid d'amoni


    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

  • icon

    Oli de palma


    Ingredients que contenen oli de palma: en:Palm kernel fat, Greix de palma
  • icon

    No és vegà


    Ingredients no vegans: Llet sencera en pols, Llet desnatada en pols, Lactosa, Xerigot en pols, Lactosa

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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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  • icon

    Es desconeix si és vegetarià


    Ingredients no reconeguts: en:Praliné, fr:Matière grasse de lait anhydre, fr:eclats-de-confiseries-petillantes, fr:Éclats de noisettes caramélisés, fr:eclats-de-biscuits-cacaotes, fr:contient-38-d-enrobage-de-chocolat-au-lait

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    fr: Sucre, graisses végétales de palmiste, graisses végétales de palme, praliné 11.6% (sucre, pâte de _noisettes_, pâte d'_amandes_), beurre de cacao, _lait_ entier en poudre, _lait_ écrémé en poudre, lactose, pâte de cacao, matière grasse de _lait_ anhydre, _lactosérum_ en poudre, huile de tournesol, éclats de confiseries pétillantes 0.8% (sucre, sirop de glucose, beurre de cacao, _lactose_, agent de charge (dioxyde de carbone)), éclats de _noisettes_ caramélisés 0.8% (_noisettes_ 0.6%, sucre), éclats de biscuits cacaotés 0.7% (farine de _blé_, sucre, huile de tournesol, cacao maigre en poudre 0.06%, sel, poudres à lever (carbonate acide d'ammonium), carbonate acide de sodium), cacao maigre en poudre, émulsifiant (lécithines), arômes, Contient 38% d'enrobage de chocolat au lait (cacao)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 11.6 - percent_max: 56.5
    2. graisses végétales de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 11.6 - percent_max: 34.05
    3. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 11.6 - percent_max: 26.5666666666667
    4. praliné -> en:praline - percent_min: 11.6 - percent: 11.6 - percent_max: 11.6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.86666666666667 - percent_max: 11.6
      2. pâte de _noisettes_ -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 5.8
      3. pâte d'_amandes_ -> en:almond-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 3.86666666666667
    5. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0.8 - percent_max: 11.6
    6. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0.8 - percent_max: 11.6
    7. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0.8 - percent_max: 11.6
    8. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0.8 - percent_max: 10.4666666666667
    9. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0.8 - percent_max: 8.85714285714286
    10. matière grasse de _lait_ anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0.8 - percent_max: 7.65
    11. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.8 - percent_max: 6.71111111111111
    12. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.8 - percent_max: 5.96
    13. éclats de confiseries pétillantes -> fr:eclats-de-confiseries-petillantes - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.16 - percent_max: 0.8
      2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.266666666666667
      4. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      5. agent de charge -> en:bulking-agent - percent_min: 0 - percent_max: 0.2
        1. dioxyde de carbone -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    14. éclats de _noisettes_ caramélisés -> fr:eclats-de-noisettes-caramelises - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
      1. _noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.2 - percent_max: 0.2
    15. éclats de biscuits cacaotés -> fr:eclats-de-biscuits-cacaotes - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.06 - percent_max: 0.52
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.06 - percent_max: 0.29
      3. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.06 - percent_max: 0.213333333333333
      4. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0.06 - percent: 0.06 - percent_max: 0.06
      5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.06
      6. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.06
        1. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
      7. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
    16. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.7
    17. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.7
      1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
    18. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
    19. Contient 38% d'enrobage de chocolat au lait -> fr:contient-38-d-enrobage-de-chocolat-au-lait - percent_min: 0 - percent_max: 0.21
      1. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 0.21

Entorn

Petjada de carboni

Empaquetament

Transport

Espècies amenaçades

Altres dades

Altres dades: Alu vert : Bonbons de chocolat au lait fourrage au praliné (20%) et aux éclats de noisettes caramélisées (3,3%). Alu rose : Bonbons de chocolat au lait fourrage (49%) lacté et aux éclats de confiseries pétillantes (3,1%). Alu bleu : Bonbons de chocolat au lait fourrage(42%) lacté et aux éclats de biscuits cacaotés (4,7%). Alu jaune : Bonbons de chocolat au lait fourrage truffe fantaisie (54%) et aux éclats de biscuits façon petit beurre (2,8%). Pourcentages exprimés sur chaque bonbon. MP16103

Condicions de conservació: Conservation : À conserver à l'abri de l'humidité, de la chaleur (entre 18°C et 20°C) et d'odeurs parasites. Pour une dégustation optimale, à consommer de préférence avant le / N° de lot : voir ci-dessous.

Servei al client: Service consommateurs Esprit de Fête - TSA 91431 - 91343 MASSY Cedex

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Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per roboto-app.
La pàgina del producte, també editada per beniben, carrefour, charlesnepote, moon-rabbit, openfoodfacts-contributors, org-carrefour, packbot, yuka.WHB4ZVA2SURqT2dYcDgwMTJSSHU5dFZyNTVhaVpqbXNlc0JLSVE9PQ.

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