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

Calendrier de l'avent au chocolat - Producte - fr

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

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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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Ingredients

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

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:

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

Oli de palma

Ingredients que contenen oli de palma: Oli de palma, Oli de palma, Oli de palma, Oli de palma

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!

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No és vegetarià
Ingredients no vegetarians: E904
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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
K -> fr:k

Schoko-bons -> fr:schoko-bons

Chocolat supérieur au LAIT -> de:feine-milchschokolade - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 50

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

NOISETTES -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 5.8

BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401

chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe

agents d'enrobage -> en:glazing-agent

gomme arabique -> en:e414 - vegan: yes - vegetarian: yes

shellac -> en:e904 - vegan: no - vegetarian: no

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe

KINDER MINI BUENO = Chocolat au LAIT -> fr:kinder-mini-bueno-chocolat-au-lait - percent: 31

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

vanilline -> en:vanillin

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

farine de FROMENT -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

NOISETTES -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 10.8

LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044

chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

vanilline -> en:vanillin

cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

poudres à lever -> en:raising-agent

carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes

carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

vanilline -> en:vanillin

KINDER MINI COUNTRY = Chocolat supérieur au LAIT -> fr:kinder-mini-country-chocolat-superieur-au-lait - percent: 37.5

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

vanilline -> en:vanillin

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401

ORGE -> en:barley - vegan: yes - vegetarian: yes

riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100

FROMENT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

EPEAUTRE -> en:spelt - vegan: yes - vegetarian: yes - ciqual_food_code: 9001

sarrasin -> en:buckwheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9380

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

vanilline -> en:vanillin

KINDER MINI MAXI = chocolat supérieur au LAIT -> fr:kinder-mini-maxi-chocolat-superieur-au-lait - percent: 39

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

vanilline -> en:vanillin

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401

émulsifiants -> en:emulsifier

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

vanilline -> en:vanillin

Nutrició

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: 16
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 0

Proteïnes: 5 / 5 (valor: 8.3, valor arrodonit: 8.3)

Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 16.6, valor arrodonit: 16.6)

Punts negatius: 28

Energia: 7 / 10 (valor: 2401, valor arrodonit: 2401)

Sucres: 10 / 10 (valor: 52.2, valor arrodonit: 52.2)

Greixos saturats: 10 / 10 (valor: 21.2, valor arrodonit: 21.2)

Sodi: 1 / 10 (valor: 112, valor arrodonit: 112)

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

Puntuació nutricional: (28 - 0)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en alta quantitat (36.6%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en alta quantitat (21.2%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en alta quantitat (52.2%)
  Què us cal saber
  
  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.
  
  Recomanació: Limitau el consum de sucre i de begudes ensucrades
  
  Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
  
  Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- Sal comuna en baixa quantitat (0.28%)
  Què us cal saber
  
  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.
  
  Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
  
  La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.
  
  Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
  
  Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
  
  Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

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 %

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

No hem pogut calcular l'Eco-Score d'aquest producte perquè li falten algunes dades, podríeu ajudar-nos a completar-lo?

Podries afegir una categoria del producte més precisa perquè puguem calcular l'Eco-Score? Afegir una categoria

Empaquetament

Embalatge d'impacte mitjà

Peces d'embalatge

Box

Materials d'embalatge

Material	%	Pes de l'embalatge	Pes de l'embalatge per 100 g de producte

Transport

Orígens dels ingredients
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⚠ ️ L'origen dels ingredients d'aquest producte no està indicat.

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Espècies amenaçades

Conté oli de palma
Fomenta la desforestació i amenaça espècies com l'orangutan

Els boscos tropicals d'Àsia, Àfrica i Amèrica Llatina es destrueixen per crear i ampliar les plantacions de palmera d'oli. La desforestació contribueix al canvi climàtic, i posa en perill espècies com l'orangutan, l'elefant pigmeu i el rinoceront de Sumatra.

Altres dades

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

Servei al client: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex

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Fonts de dades

El fabricant FERRERO FRANCE COMMERCIALE utilitza Equadis per transmetre automàticament dades i fotos dels seus productes.

Producte afegit 1 de novembre de 2018, 16:59:54 CET per kiliweb
Última modificació de la pàgina del producte 21 de desembre de 2023, 13:49:27 CET per segundo.
La pàgina del producte, també editada per carla22, ecoscore-impact-estimator, elcoco, ferrero, meganuggetts, openfoodfacts-contributors, org-ferrero-france-commerciale, packbot, teolemon, yuka.U2FJeUFvWWlsT2xYeE0wa3BqYkg0TWhTeDVxTVpuMmxHYlFxSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhx2WMHk8yrONEb6x0as1tWvdMG3Q-1xzrHWaao.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.

Edita la pàgina

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