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Kinder Riegel - 10pcs

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant FERRERO FRANCE COMMERCIALE.

Codi de barres: 4008400221021 (EAN / EAN-13)

Nom comú: KINDER MAXI : Chocolat supérieur au lait avec fourrage au lait

Quantitat: 10pcs

Empaquetament: en:Cardboard, de:Kunststoff-Folie

Marques: Kinder, Ferrero

Categories: Snacks, Aperitius dolços, en:Cocoa and its products, Llaminadures, Aliments congelats, Barretes, Caramels de xocolata, Barres de cereals, Barretes de xocolata, en:Chocolate cereal bars, en:Chocolate confectionery with dairy filling

Llocs de fabricació o processament: Deutschland

Botigues: Edeka, Rewe, Penny

Països on es va vendre: Àustria, Finlàndia, França, Alemanya, Itàlia, Espanya, Suïssa

Matching with your preferences

Health

Ingredients

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    15 ingredients


    Francès: Chocolat supérieur au lait 40% (sucre, lait en poudre, beurre de cacao, pâte de cacao, émulsifiants : lécithines [soja], vanilline), sucre, lait écrémé en poudre, huile de palme, beurre concentré, émulsifiants : lécithines [soja], vanilline
    Al·lèrgens: en:Milk, 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

    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)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: de:Feine Milchschokolade, Llet en pols, Llet desnatada en pols, en:Butterfat
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


    Chocolat supérieur au lait 40% (sucre, _lait_ en poudre, beurre de cacao, pâte de cacao, émulsifiants (lécithines de soja), vanilline), sucre, _lait_ écrémé en poudre, huile de palme, _beurre_ concentré, émulsifiants (lécithines de soja), vanilline
    1. Chocolat supérieur au lait -> de:feine-milchschokolade - vegan: no - vegetarian: yes - percent_min: 40 - percent: 40 - percent_max: 40
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 40
      2. _lait_ en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 8
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      6. vanilline -> en:vanillin - percent_min: 0 - percent_max: 6.66666666666667
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 40
    3. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 33.3333333333333
    4. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 25
    5. _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    6. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    7. vanilline -> en:vanillin - percent_min: 0 - percent_max: 10

Nutrició

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    Bad nutritional quality


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ 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: 0

    • Proteïnes: 5 / 5 (valor: 8.7, rounded value: 8.7)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 28

    • Energia: 7 / 10 (valor: 2360, rounded value: 2360)
    • Sucres: 10 / 10 (valor: 53.3, rounded value: 53.3)
    • Greixos saturats: 10 / 10 (valor: 22.6, rounded value: 22.6)
    • Sodi: 1 / 10 (valor: 125.2, rounded value: 125.2)

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

    Score nutritionnel: 28 (28 - 0)

    Nutri-Score: E

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    Sucre en alta quantitat (53.3%)


    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 (21 g)
    Compared to: en:Chocolate confectionery with dairy filling
    Energia 2.360 kj
    (566 kcal)
    496 kj
    (119 kcal)
    +4%
    Greix 35 g 7,35 g +8%
    Àcid gras saturat 22,6 g 4,75 g +14%
    Carbohydrates 53,5 g 11,2 g +2%
    Sucre 53,3 g 11,2 g +9%
    Fiber ? ?
    Proteïna 8,7 g 1,83 g +14%
    Sal comuna 0,313 g 0,066 g +3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 13 % 13 %
Mida de la porció: 21 g

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Altres dades

Condicions de conservació: A conserver au sec et à l'abri de la chaleur

Servei al client: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex

Fonts de dades

The manufacturer FERRERO FRANCE COMMERCIALE uses Equadis to automatically transmit data and photos for its products.

Producte afegit per openfoodfacts-contributors
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La pàgina del producte, també editada per anticultist, beniben, date-limite-app, desan, ecoscore-impact-estimator, ferrero, foodrepo, gerald-krist, hangy, inf, jumati, kangaxx, kiliweb, locxter, marmotte73, moon-rabbit, musarana, openfood-ch-import, org-ferrero-france-commerciale, packbot, patt1508, professordoc, quechoisir, scanbot, tacite, telperion87, tenlight, thaialagata, thierrypoube, twoflower, yuka.R0o1ZVRQa21oZk1IeFBBODRBalo1ZFZ1d1pYeFFFYUtKTWdPSVE9PQ, yuka.R3E0L0ZhUWFuTjBJbk1jMStSWFAyK3RMNHEySmUycTJETlZKSVE9PQ, yuka.Rm9zbk5xNGdyZGtMa3NFaHBSWFMzTWhOeUtPd1gwNlNOKzlJSUE9PQ, yuka.SDZzQlNyVUFnK2hYb3NJVnBTdm82LzVIM01TQUFYR2xETUZJSVE9PQ, yuka.SFA4eU1JSWFxK2tQbWRvRTV3N3gwL0pSeWFPVGVVUzZFdVF6SVE9PQ, yuka.VDcxZE1mOHhtdWt4aGN3RzRpajcwTzBxeWFPRmVGeUhPKzAzSVE9PQ, yuka.VzZ3aEg0RVpxc0JXdDlzQzV4citwTTFRbHJ5NFEwaStDYkl5SUE9PQ, yuka.WHZFRkhhSmFqOFFIcE0wNjRVbkg0K0paemJYM0JISzNCYlpBSUE9PQ, yuka.YUlBeUVJTlpsTVVrcThNbTV3ek00L3RmNjRDdERWaUlFdHNnSVE9PQ, yuka.ZDc5YUtJNHNxNllzc01BT3doejN4TnhjbHJpRmJWMnNjY1pMSUE9PQ, yuka.ZG9SUktLc245dmNNcDhjeCtBTDQwT0JhK3FUM1VHaVhKdmRKSVE9PQ, yuka.Zm9jS0Y2RWwrK0VodVBRaXdqL2Y5c2t0elllMVozUG1kcnRLSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmVdbcjV-D30bRzktnyHxdmoBbvuX49V2qfICas, yukafix.
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