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CRUNCH SNACK Barre chocolatée - 33g - Nestlé - 33 g

CRUNCH SNACK Barre chocolatée - 33g - Nestlé - 33 g

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

Codi de barres: 7613036257169 (EAN / EAN-13)

Nom comú: Gaufrette fourrée au cacao, couverte de chocolat noir (13,5%) et céréales croustillantes (6,3%), enrobage chocolat au lait (33,3%)

Quantitat: 33 g

Empaquetament: en:Bag, en:Box

Marques: Nestlé, Crunch

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Barretes, Caramels de xocolata, Barretes de xocolata

Etiquetes, certificacions, premis: Punt verd, Comptador Nutricional, Grau E NutriScore, Aliança Tropical, Triman

Països on es va vendre: França, Espanya

Matching with your preferences

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Ingredients

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    20 ingredients


    Francès: Sucre, farine de BLE, matières grasses végétales (palme, karité), pâte de cacao, beurre de cacao, PETIT-LAIT en poudre, LAIT écrémé en poudre, matière grasse de LAIT anhydre, cacao maigre (1,1%), amidon de BLE, poudres à lever (carbonates de sodium et d'ammonium), émulsifiants (lécithine, polyricinoléate de polyglycérol), sel, sucre caramélisé, maltodextrine. Peut contenir : ARACHIDES, SOJA, FRUITS A COQUE.
    Al·lèrgens: en:Gluten, en:Milk
    Rastres: en:Nuts, en:Peanuts, 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: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Maltodextrina
    • 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

  • 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)
  • E476 - Poliricinoleat de poligliceril


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Origen: Wikipedia (Anglès)
  • E500 - E500 food additive


    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)

Anàlisi dels ingredients

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    No és vegà


    Ingredients no vegans: Xerigot en pols, Llet desnatada 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


    fr: Sucre, farine de BLE, matières grasses végétales de palme, matières grasses végétales de karité, pâte de cacao, beurre de cacao, PETIT-LAIT en poudre, LAIT écrémé en poudre, matière grasse de LAIT anhydre, cacao maigre 1.1%, amidon de BLE, poudres à lever (carbonates de sodium, carbonates d'ammonium), émulsifiants (lécithine, polyricinoléate de polyglycérol), sel, sucre caramélisé, maltodextrine
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 90.1
    2. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent_max: 45.6
    3. matières grasses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1.1 - percent_max: 30.7666666666667
    4. matières grasses végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.1 - percent_max: 23.35
    5. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent_max: 18.9
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent_max: 15.9333333333333
    7. PETIT-LAIT en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 1.1 - percent_max: 13.8142857142857
    8. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 1.1 - percent_max: 12.225
    9. matière grasse de LAIT anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 1.1 - percent_max: 10.9888888888889
    10. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1
    11. amidon de BLE -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    12. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 1.1
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      2. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.1
      1. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
      2. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
    14. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.34
    15. sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.34
    16. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.34

Nutrició

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    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: 0

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

    Punts positius: 2

    • Proteïnes: 3 / 5 (valor: 5.4, valor arrodonit: 5.4)
    • Fibra: 2 / 5 (valor: 2.4, valor arrodonit: 2.4)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 26

    • Energia: 6 / 10 (valor: 2224, valor arrodonit: 2224)
    • Sucres: 9 / 10 (valor: 44.3, valor arrodonit: 44.3)
    • Greixos saturats: 10 / 10 (valor: 15.9, valor arrodonit: 15.9)
    • Sodi: 1 / 10 (valor: 136, valor arrodonit: 136)

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

    Puntuació nutricional: (26 - 2)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (33 g ((33 g)))
    Comparat amb: Barretes de xocolata
    Energia 2.224 kj
    (532 kcal)
    734 kj
    (176 kcal)
    +7%
    Greix 29,9 g 9,87 g +14%
    Àcid gras saturat 15,9 g 5,25 g +9%
    Hidrats de carboni 59 g 19,5 g +8%
    Sucre 44,3 g 14,6 g +9%
    Fiber 2,4 g 0,792 g -36%
    Proteïna 5,4 g 1,78 g -33%
    Sal comuna 0,34 g 0,112 g +3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 33 g ((33 g))

Entorn

Empaquetament

Transport

Espècies amenaçades

Altres dades

Preparació: Produit prêt à consommer

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

Servei al client: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

Fonts de dades

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per inf.
La pàgina del producte, també editada per date-limite-app, elcoco, musarana, openfoodfacts-contributors, org-nestle-france, packbot, roboto-app, spotter, teolemon, thaialagata, themagikarp27, yogoff, yuka.R2I0akZQb0MrdWdxaTlvK3JqSC8zdDVxbjYzNFpEbVpGOHcrSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllJYAtDhriOfNR7hyUOynd6iDbLrY4AtxrHbDKs.

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