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Duplo – Ferrero – 91 g

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Codi de barres:
4008400300429(EAN / EAN-13)

Nom comú: Gaufrettes enrobées de chocolat au lait fourrées aux noisettes

Quantitat: 91 g

Marques: Ferrero

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Barretes, Galetes i pastissos, Caramels de xocolata, Galetes, en:bars-covered-with-chocolate

Etiquetes, certificacions, premis: Fet a Alemanya

Països on es va vendre: França, Espanya, Suïssa

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 5
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • 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: 30/55

    • icon

      Energia

      6/10 points (2316kJ)

      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

      14/15 points (50.4g)

      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 (desconegut)

      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 fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
      ⚠ ️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: 5

      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: 30 (30 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:bars-covered-with-chocolate
    Energia 2.316 kj
    (555 kcal)     		+14%
    Greix 33,5 g +33%
    Àcid gras saturat 19,1 g +36%
    Hidrats de carboni 56 g +6%
    Sucre 50,4 g +32%
    Fiber ?
    Proteïna 6,1 g -29%
    Sal comuna 0,191 g -42%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5,5 %

Ingredients

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    24 ingredients

    Francès: Chocolat supérieur au lait 49,5% (sucre, beurre de cacao, lait, pâte de cacao, émulsifiant: lécithine (soja): vanille), sucre, graisse végétales, farine de froment, noisettes (5,5%), cacao maigre, lactosérum en poudre, émulsifiant,: lécithine (soja), amidon de froment, sel, poudre à lever, (carbonate d'ammonium, carbonate acide de sodium), vanille
    Al·lèrgens: en:Gluten, en:Milk, en:Nuts, en:Soybeans
    Rastres: en:Nuts

    • Ingredient information

      • Feine Milchschokolade: 49.5%

      • — Sucre: 28.9% (estimate)

      • — Mantega de cacau: 10.3% (estimate)

      • — Llet: 5.2% (estimate)

      • — Pasta de cacau: 2.6% (estimate)

      • — Emulsionant: < 2% (estimate)

      • —— E322i: < 2% (estimate)

      • ——— Lecitina de soja: < 2% (estimate)

      • — Vainilla: < 2% (estimate)

      • Sucre: 19.8% (estimate)

      • Greixos vegetals: 17.6% (estimate)

      • Farina de ble: 9.3% (estimate)

      • Avellana: 5.5%

      • Cacau desgreixat: < 2% (estimate)

      • Xerigot en pols: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E322i: < 2% (estimate)

      • —— Lecitina de soja: < 2% (estimate)

      • Midó de blat: < 2% (estimate)

      • Sal: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E503i: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • Vainilla: < 2% (estimate)

Processament d'aliments

Additius

  • E322 - Lecitines

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecitina

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E500 - Carbonats de sodi

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Bicarbonat de sodi

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • 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)

  • E503i - Carbonat 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

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    No és vegà

    Ingredients no vegans: de:Feine Milchschokolade, Llet, Xerigot en pols
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

    fr: Chocolat supérieur au lait 49.5% (sucre, beurre de cacao, lait, pâte de cacao, émulsifiant (lécithine (lécithine de soja)), vanille), sucre, graisse végétales, farine de froment, noisettes 5.5%, cacao maigre, lactosérum en poudre, émulsifiant (lécithine (lécithine de soja)), amidon de froment, sel, poudre à lever (carbonate d'ammonium, carbonate acide de sodium), vanille
    1. Chocolat supérieur au lait -> de:feine-milchschokolade – vegan: no – vegetarian: yes – ciqual_food_code: 31004 – percent_min: 49.5 – percent: 49.5 – percent_max: 49.5
      1. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 8.25 – percent_max: 49.5
      2. beurre de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 24.75
      3. lait -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 16.5
      4. pâte de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 12.375
      5. émulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 9.9
        1. lécithine -> en:e322i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 9.9
          1. lécithine de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 9.9
      6. vanille -> en:vanilla – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 8.25
    2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 5.5 – percent_max: 34
    3. graisse végétales -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 5.5 – percent_max: 29.6666666666667
    4. farine de froment -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 5.5 – percent_max: 22.5
    5. noisettes -> en:hazelnut – vegan: yes – vegetarian: yes – ciqual_food_code: 15004 – percent_min: 5.5 – percent: 5.5 – percent_max: 5.5
    6. cacao maigre -> en:fat-reduced-cocoa – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18100 – percent_min: 0 – percent_max: 5.5
    7. lactosérum en poudre -> en:whey-powder – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 5.5
    8. émulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 5.5
      1. lécithine -> en:e322i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5.5
        1. lécithine de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 5.5
    9. amidon de froment -> en:wheat-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 4.85714285714286
    10. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.191
    11. poudre à lever -> en:raising-agent – percent_min: 0 – percent_max: 0.191
      1. carbonate d'ammonium -> en:e503i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.191
      2. carbonate acide de sodium -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.191
    12. vanille -> en:vanilla – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.191

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