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Calendrier de l'avent au chocolat - Ferrero - 133 g

Calendrier de l'avent au chocolat - Ferrero - 133 g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

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

Codi de barres: 8000500293461 (EAN / EAN-13)

Nom comú: Assortiment bonbons chocolat et fines gaufrettes

Quantitat: 133 g

Empaquetament: en:Box

Marques: Ferrero, Kinder

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Aliments festius, Caramels de xocolata, Aliments i begudes de Nadal, Bombons, Dolços de Nadal, en:Christmas chocolates, en:Advent calendars, Calendari d'Advent de xocolata

Països on es va vendre: França, Espanya

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Nutrició

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    Nutri-Score E

    Mala qualitat nutricional
    • 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.

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    Punts negatius: 33/55

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      Energia

      7/10 points (2401kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      15/15 points (52.2g)

      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.

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      Sal

      1/20 points (0.28g)

      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.

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    Punts positius: 0/10

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      Fibra

      0/5 points (0g)

      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 fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 16

      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: 33 (33 - 0)

      Nutri-Score: E

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Christmas chocolates
    Energia 2.401 kj
    (576 kcal)
    +5%
    Greix 36,6 g +15%
    Àcid gras saturat 21,2 g +12%
    Hidrats de carboni 52,5 g -5%
    Sucre 52,2 g -
    Fiber 0 g
    Proteïna 8,3 g +46%
    Sal comuna 0,28 g +71%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16,6 %

Ingredients

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    94 ingredients


    : K. Schoko-bons : Chocolat supérieur au LAIT 50% (sucre, LAIT en poudre, beurre de cacao, pâte de cacao, émulsifiants: lécithines [SOJA], arômes), sucre, LAIT écrémé en poudre, huile de palme, NOISETTES 5,8%, BEURRE concentré, chocolat noir (sucre, pâte de cacao, beurre de cacao, émulsifiants : lécithines [SOJA], arômes), agents d'enrobage (gomme arabique, shellac), sirop de glucose, émulsifiants: lécithines [SOJA], arômes. KINDER MINI BUENO = Chocolat au LAIT 31 % (sucre, beurre de cacao, pâte de cacao, LAIT écrémé en poudre, BEURRE concentré, émulsifiants: lécithines [SOJA], vanilline), sucre, huile de palme, farine de FROMENT, NOISETTES 10,8%, LAIT écrémé en poudre, LAIT en poudre, chocolat noir (sucre, pâte de cacao, beurre de cacao, émulsifiants: lécithines [SOJA], vanilline), cacao maigre, émulsifiants: lécithines [SOJA], poudres à lever (carbonate acide de sodium, carbonate acide d'ammonium), sel, vanilline. KINDER MINI COUNTRY = Chocolat supérieur au LAIT 37,5 % (sucre, beurre de cacao, LAIT en poudre, pâte de cacao, émulsifiants : lécithines [SOJA], vanilline), sucre, LAIT écrémé en poudre, huile de palme, BEURRE concentré, ORGE, riz, FROMENT, EPEAUTRE, sarrasin, émulsifiants : lécithines [SOJA], vanilline. KINDER MINI MAXI = chocolat supérieur au LAIT 39% (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:Gluten, en:Milk, en:Nuts, 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: E414 - Goma aràbiga
    • Additiu: E904 - Goma laca
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Agent de recobriment
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa

    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)
  • E414 - Goma aràbiga


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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)
  • E904 - Goma laca


    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Oli de palma


    Ingredients que contenen oli de palma: Oli de palma, Oli de palma, Oli de palma, Oli de palma
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    No és vegà


    Ingredients no vegans: de:Feine Milchschokolade, Llet en pols, Llet desnatada en pols, en:Butterfat, E904, Llet desnatada en pols, en:Butterfat, Llet desnatada en pols, Llet en pols, Llet en pols, Llet desnatada en pols, en:Butterfat, Llet en pols, Llet desnatada en pols, en:Butterfat

    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 vegetarià


    Ingredients no vegetarians: E904

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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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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    : K, Schoko-bons (Chocolat supérieur au LAIT 50%, sucre), LAIT en poudre, beurre de cacao, pâte de cacao, émulsifiants (lécithines de SOJA), arômes, sucre, LAIT écrémé en poudre, huile de palme, NOISETTES 5.8%, BEURRE concentré, chocolat noir (sucre, pâte de cacao, beurre de cacao, émulsifiants (lécithines de SOJA), arômes), agents d'enrobage (gomme arabique, shellac), sirop de glucose, émulsifiants (lécithines de SOJA), arômes, KINDER MINI BUENO = Chocolat au LAIT 31% (sucre, beurre de cacao, pâte de cacao, LAIT écrémé en poudre, BEURRE concentré, émulsifiants (lécithines de SOJA), vanilline), sucre, huile de palme, farine de FROMENT, NOISETTES 10.8%, LAIT écrémé en poudre, LAIT en poudre, chocolat noir (sucre, pâte de cacao, beurre de cacao, émulsifiants (lécithines de SOJA), vanilline), cacao maigre, émulsifiants (lécithines de SOJA), poudres à lever (carbonate acide de sodium, carbonate acide d'ammonium), sel, vanilline, KINDER MINI COUNTRY = Chocolat supérieur au LAIT 37.5% (sucre, beurre de cacao, LAIT en poudre, pâte de cacao, émulsifiants (lécithines de SOJA), vanilline), sucre, LAIT écrémé en poudre, huile de palme, BEURRE concentré, ORGE, riz, FROMENT, EPEAUTRE, sarrasin, émulsifiants (lécithines de SOJA), vanilline, KINDER MINI MAXI = chocolat supérieur au LAIT 39% (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. K -> fr:k
    2. Schoko-bons -> fr:schoko-bons
      1. Chocolat supérieur au LAIT -> de:feine-milchschokolade - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 50
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
    4. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    5. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    6. émulsifiants -> en:emulsifier
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    7. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    8. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    10. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    11. NOISETTES -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 5.8
    12. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    13. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. émulsifiants -> en:emulsifier
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    14. agents d'enrobage -> en:glazing-agent
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes
      2. shellac -> en:e904 - vegan: no - vegetarian: no
    15. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    16. émulsifiants -> en:emulsifier
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    17. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    18. KINDER MINI BUENO = Chocolat au LAIT -> fr:kinder-mini-bueno-chocolat-au-lait - percent: 31
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      4. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
      5. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
      6. émulsifiants -> en:emulsifier
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      7. vanilline -> en:vanillin
    19. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    20. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    21. farine de FROMENT -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    22. NOISETTES -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 10.8
    23. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    24. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
    25. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. émulsifiants -> en:emulsifier
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. vanilline -> en:vanillin
    26. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    27. émulsifiants -> en:emulsifier
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    28. poudres à lever -> en:raising-agent
      1. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes
      2. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes
    29. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    30. vanilline -> en:vanillin
    31. KINDER MINI COUNTRY = Chocolat supérieur au LAIT -> fr:kinder-mini-country-chocolat-superieur-au-lait - percent: 37.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      5. émulsifiants -> en:emulsifier
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      6. vanilline -> en:vanillin
    32. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    33. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    34. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    35. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    36. ORGE -> en:barley - vegan: yes - vegetarian: yes
    37. riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100
    38. FROMENT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    39. EPEAUTRE -> en:spelt - vegan: yes - vegetarian: yes - ciqual_food_code: 9001
    40. sarrasin -> en:buckwheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9380
    41. émulsifiants -> en:emulsifier
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    42. vanilline -> en:vanillin
    43. KINDER MINI MAXI = chocolat supérieur au LAIT -> fr:kinder-mini-maxi-chocolat-superieur-au-lait - percent: 39
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      5. émulsifiants -> en:emulsifier
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      6. vanilline -> en:vanillin
    44. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    45. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    46. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    47. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    48. émulsifiants -> en:emulsifier
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    49. vanilline -> en:vanillin

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