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Alfajores Chocolate Clásico - Havanna - 660 g / 23.28 oz

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Alfajores Chocolate Clásico - Havanna - 660 g / 23.28 oz

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Codi de barres: 7791875000440 (EAN / EAN-13)

Nom comú: alfajores rellenos de dulce de leche con cobertura de chocolate.

Quantitat: 660 g / 23.28 oz

Marques: Havanna

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Aliments festius, Aliments i begudes de Nadal, Xocolata, Dolços de Nadal, Xocolata amb llet, en:Alfajores, en:Flavoured chocolates, en:Flavoured milk chocolates

Etiquetes, certificacions, premis: Punt verd, en:Made in Argentina

Origen dels ingredients: Argentina

Llocs de fabricació o processament: Mar del Plata, Buenos Aires, Argentina

Codi de traçabilitat: RNE 00031356, RNE 02-030109, RNE 02-035082, RNPA 02-525258, CNPJ 04.292.882/0001-67, 080503190092, RE 1147, RSPA 19.703, RS H3905813E / NAPRFO, NSA 000240-2015

Botigues: Havanna Bolivia

Països on es va vendre: Argentina, Bolívia, Brasil, Xile, Colòmbia, Paraguai, Perú, Estats Units d'Amèrica, Veneçuela

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Ingredients

  • icon

    43 ingredients

    Castellà: Dulce de leche [leche, azúcar, glucosa, REGULADOR DE LA ACIDEZ (sodio bicarbonato (INS 500ii)), CONSERVANTE (potasio sorbato (INS 202)), AROMATIZANTE (vainillina)], harina de trigo enriquecida [sulfato ferroso 0.0030% (hierro), niacina 0.0013%, tiamina 0.00063%, ácido fólico 0.00022%, riboflavina 0.00013%], cobertura de chocolate [EMULSIONANTE (lecitina de soja (INS 322))], azúcar, margarina, huevo, glucosa, fécula de maíz, miel, cacao en polvo, sal, HUMECTANTE (sorbitol (INS 420)), LEUDANTES QUÍMICOS (sodio bicarbonato (INS 500ii), amonio bicarbonato (INS 503ii)), AROMATIZANTE (esencia natural de limón, esencia artificial de almendra, vainillina).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts, en:Peanuts

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Humectant

    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)

  • 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)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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

    Es desconeix si conté oli de palma

    Ingredients no reconeguts: es:sodio-bicarbonato, es:sodio-bicarbonato, es:amonio-bicarbonato, es:esencia-natural-de-limon, es:esencia-artificial-de-almendra

    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

    No és vegà

    Ingredients no vegans: Llet desnatada condensada ensucrada, Llet, Ou, Mel

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:sodio-bicarbonato, Vanillina, Sulfat de ferro, Ferro, Tiamina, Àcid fòlic, Margarina, es:sodio-bicarbonato, es:amonio-bicarbonato, es:esencia-natural-de-limon, es:esencia-artificial-de-almendra, Vanillina

    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.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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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:

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    es: Dulce de leche (leche, azúcar, glucosa, REGULADOR DE LA ACIDEZ (sodio bicarbonato (e500ii)), CONSERVANTE (potasio sorbato (e202)), AROMATIZANTE (vainillina)), trigo (sulfato ferroso 0.003% (hierro), niacina 0.0013%, tiamina 0.00063%, ácido fólico 0.00022%, riboflavina 0.00013%), cobertura de chocolate (EMULSIONANTE (lecitina de soja (e322))), azúcar, margarina, huevo, glucosa, fécula de maíz, miel, cacao en polvo, sal, HUMECTANTE (sorbitol (e420)), LEUDANTES QUÍMICOS (sodio bicarbonato (e500ii), amonio bicarbonato (e503ii)), AROMATIZANTE (esencia natural de limón, esencia artificial de almendra, vainillina)
    1. Dulce de leche -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      1. leche -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      4. REGULADOR DE LA ACIDEZ -> en:acidity-regulator
        1. sodio bicarbonato -> es:sodio-bicarbonato
          1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes
      5. CONSERVANTE -> en:preservative
        1. potasio sorbato -> en:e202 - vegan: yes - vegetarian: yes
          1. e202 -> en:e202 - vegan: yes - vegetarian: yes
      6. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe
        1. vainillina -> en:vanillin
    2. trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      1. sulfato ferroso -> en:ferrous-sulfate - percent: 0.003
        1. hierro -> en:iron
      2. niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent: 0.0013
      3. tiamina -> en:thiamin - percent: 0.00063
      4. ácido fólico -> en:folic-acid - percent: 0.00022
      5. riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent: 0.00013
    3. cobertura de chocolate -> en:chocolate-coating - vegan: maybe - vegetarian: maybe
      1. EMULSIONANTE -> en:emulsifier
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
          1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. margarina -> en:margarine
    6. huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    7. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. fécula de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    9. miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008
    10. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    11. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    12. HUMECTANTE -> en:humectant
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes
        1. e420 -> en:e420 - vegan: yes - vegetarian: yes
    13. LEUDANTES QUÍMICOS -> en:raising-agent
      1. sodio bicarbonato -> es:sodio-bicarbonato
        1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes
      2. amonio bicarbonato -> es:amonio-bicarbonato
        1. e503ii -> en:e503ii - vegan: yes - vegetarian: yes
    14. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. esencia natural de limón -> es:esencia-natural-de-limon
      2. esencia artificial de almendra -> es:esencia-artificial-de-almendra
      3. vainillina -> en:vanillin

Nutrició

  • icon

    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: 0

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

    Punts positius: 0

    • Proteïnes: 3 / 5 (valor: 6.4, valor arrodonit: 6.4)
    • Fibra: 0 / 5 (valor: 0.2, valor arrodonit: 0.2)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 17

    • Energia: 4 / 10 (valor: 1569, valor arrodonit: 1569)
    • Sucres: 6 / 10 (valor: 31, valor arrodonit: 31)
    • Greixos saturats: 7 / 10 (valor: 7.1, valor arrodonit: 7.1)
    • Sodi: 0 / 10 (valor: 61, valor arrodonit: 61)

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

    Puntuació nutricional: (17 - 0)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (1 unidad 55 g)     		Comparat amb: en:Flavoured milk chocolates
    Energia 1.569 kj
    (375 kcal)     		863 kj
    (206 kcal)     		-28%
    Greix 13 g 7,15 g -58%
    Àcid gras saturat 7,1 g 3,9 g -55%
    Àcid gras monoinsaturat 3,3 g 1,82 g -68%
    Àcid gras poliinsaturat 2 g 1,1 g -2%
    Àcid gras trans 0 g 0 g -100%
    Colesterol 22 mg 12,1 mg +234%
    Hidrats de carboni 58 g 31,9 g +8%
    Sucre 31 g 17,1 g -31%
    Fiber 0,2 g 0,11 g -91%
    Proteïna 6,4 g 3,52 g -22%
    Sal comuna 0,152 g 0,084 g -38%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 1 unidad 55 g

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