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Moelleux au Chocolat avec pépites - Carrefour - 500 g

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Moelleux au Chocolat avec pépites - Carrefour - 500 g

Nota important: aquest producte ja no es ven. Les dades es conserven només com a referència. Aquest producte no apareix a les cerques habituals i no es té en compte per a les estadístiques.
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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour.

Codi de barres: 5400101064300 (EAN / EAN-13)

Nom comú: Pâte à gâteau prête à cuire pour moelleux au chocolat avec pépites.

Quantitat: 500 g

Marques: Carrefour

Categories: fr:Cake au chocolat

Botigues: Carrefour

Països on es va vendre: Bèlgica, França, Espanya

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Ingredients

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    28 ingredients

    : _œufs_entiers reconstitués (eau, œufs en poudre), sucre, huile de colza, chocolat en poudre 15,9% (sucre, cacao en poudre), farine de blé, pépites de chocolat 6% [pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithines (soja)], stabilisants : glycérol et gomme xanthane, amidon de blé, poudres à lever : diphosphates et carbonates de sodium, émulsifiant : mono - et diglycérides d'acides gras, conservateur : sorbate de potassium, sel.
    Al·lèrgens: en:Eggs, en:Gluten, en:Soybeans

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
    • Additiu: E415 - Goma de xantè
    • Additiu: E422 - Glicerol
    • Additiu: E450 - Difosfat
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Emulsionant

    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

  • E202 - Sorbat de potassi

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: fr:Oeufs entiers reconstitués, Ou en pols
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

    : _œufs_entiers reconstitués (eau, _œufs_ en poudre), sucre, huile de colza, chocolat en poudre 15.9% (sucre, cacao en poudre), farine de _blé_, pépites de chocolat 6% (pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithines (_soja_))), stabilisants (glycérol, gomme xanthane), amidon de _blé_, poudres à lever (diphosphates de sodium), carbonates de sodium, émulsifiant (mono- et diglycérides d'acides gras), conservateur (sorbate de potassium), sel
    1. _œufs_entiers reconstitués -> fr:oeufs-entiers-reconstitues - vegan: no - vegetarian: yes - percent_min: 15.9 - percent_max: 40.3
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.95 - percent_max: 40.3
      2. _œufs_ en poudre -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 20.15
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 15.9 - percent_max: 28.1
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 15.9 - percent_max: 24.0333333333333
    4. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 15.9 - percent: 15.9 - percent_max: 15.9
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.95 - percent_max: 15.9
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.95
    5. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 15.9
    6. pépites de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 6
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 2
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.5
        1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
          1. _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    7. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 6
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6
      2. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    8. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    9. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 5.75714285714286
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.75714285714286
    10. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.0375
    11. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4.47777777777778
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.47777777777778
    12. conservateur -> en:preservative - percent_min: 0 - percent_max: 4.03
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.03
    13. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.66363636363636

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: 15

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

    Punts positius: 3

    • Proteïnes: 3 / 5 (valor: 5.1, valor arrodonit: 5.1)
    • Fibra: 3 / 5 (valor: 2.9, valor arrodonit: 2.9)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 15.9, valor arrodonit: 15.9)

    Punts negatius: 19

    • Energia: 5 / 10 (valor: 1718, valor arrodonit: 1718)
    • Sucres: 7 / 10 (valor: 32, valor arrodonit: 32)
    • Greixos saturats: 4 / 10 (valor: 4.3, valor arrodonit: 4.3)
    • Sodi: 3 / 10 (valor: 316, valor arrodonit: 316)

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

    Puntuació nutricional: 16 (19 - 3)

    Nutri-Score: D

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 1.718 kj
    (411 kcal)
    Greix 21 g
    Àcid gras saturat 4,3 g
    Hidrats de carboni 49 g
    Sucre 32 g
    Fiber 2,9 g
    Proteïna 5,1 g
    Sal comuna 0,79 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15,9 %

Entorn

Empaquetament

Transport

Altres dades

Preparació: 8 parts |Rien à ajouter | Cuisson : 20-30 min Ustensile nécessaire : un moule rond antiadhésif de 24 cm à bord haut. 1 Préchauffez votre four 10-15 minutes à 150°c - thermostat 5. 2 Versez le contenu du sachet dans un moule rond antiadhésif de 24 cm à bord haut, préalablement beurré. Pressez bien le sachet et roulez-le depuis le bas jusqu'en haut pour le vider entièrement. 3 Mettez à cuire au four pendant 20 à 30 minutes. Au bout de 20 minutes, vérifiez la cuisson en plantant la lame d'un couteau au milieu du gâteau. Si elle ressort propre, votre gâteau est cuit, dans le cas contraire, prolongez la cuisson en renouvelant l'opération régulièrement. 4 Sortez le gâteau du four et attendez au moins 15 minutes avant de le démouler. L'astuce gourmande Servez avec un glaçage à la framboise. Faites chauffer de la confiture à feu doux et quand elle est bien liquide, versez-la sur le gâteau.

Condicions de conservació: Conditionné sous atmosphère protectrice. À conserver dans un endroit sec et frais, à l'abri de la lumière. Après préparation, à conserver au réfrigérateur et à consommer dans les 24h. Pour une dégustation optimale, à consommer de préférence avant le : voir au dos du sachet.

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

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per org-carrefour.
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