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Chicche cacao mb 200g – Barilla – 200 g

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Chicche cacao mb 200g – Barilla – 200 g

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

Codi de barres:
8076809545549(EAN / EAN-13)

Nom comú: Biscuits fourres avec une creme au cacao (33%)

Quantitat: 200 g

Empaquetament: Plàstic, en:Bag

Marques: Barilla, Mulino Bianco

Categories: Snacks, Aperitius dolços, Galetes i pastissos, en:Biscuits and crackers, Galetes, Galetes de xocolata, Galetes de mantega, en:Biscuits/Cookies (Shelf Stable)

Etiquetes, certificacions, premis: Vegetarià, Sense conservants, Sense greixos hidrogenats, Lliure d'oli de palma

Llocs de fabricació o processament: Parme, Italie

Botigues: carrefour.fr

Països on es va vendre: França, Espanya

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Salut

Nutrició

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    Nutri-Score D

    Lower nutritional quality
    ⚠ ️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: 1
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • 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: 19/55

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      Energia

      6/10 points (2126kJ)

      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

      8/15 points (30g)

      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 (0.24g)

      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: 2/10

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      Fibra

      2/5 points (4.5g)

      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: 1

      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: 17 (19 - 2)

      Nutri-Score: D

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (9.5 g (1 biscuit))     		Comparat amb: Galetes de mantega
    Energia 2.126 kj
    (509 kcal)     		202 kj
    (48 kcal)     		+1%
    Greix 27 g 2,57 g +8%
    Àcid gras saturat 5 g 0,475 g -63%
    Hidrats de carboni 57 g 5,41 g -8%
    Sucre 30 g 2,85 g +24%
    Fiber 4,5 g 0,427 g +89%
    Proteïna 7 g 0,665 g +16%
    Sal comuna 0,24 g 0,023 g -60%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,15 % 1,15 %
Mida de la porció: 9.5 g (1 biscuit)

Ingredients

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    17 ingredients

    Francès: Farine de BLÉ 35,6%*, sucre, graisses et huiles végétales (tournesol, coco), cacao 8,2%*, sirop de glucose, OEUFS 2,3%*, sirop de fructose-glucose, NOISETTES, émulsifiant : lécithine de SOJA, arômes, poudres à lever (carbonate acide d'ammonium, carbonate acide de sodium), sel. *% exprimés sur le produit fini. Peut contenir des traces d'autres FRUITS A COQUE, GRAINES DE SESAME, MOUTARDE et LAIT.
    Al·lèrgens: en:Eggs, en:Gluten, en:Nuts, en:Soybeans
    Rastres: en:Milk, en:Mustard, en:Nuts, en:Sesame seeds

    • Ingredient information

      • Farina de ble: 35.6%

      • Sucre: 21.9% (estimate)

      • Oli i greix vegetal: 18.6% (estimate)

      • — Oli de gira-sol: 11.4% (estimate)

      • — Oli de coco: 7.3% (estimate)

      • Cacau: 8.2%

      • Xarop de glucosa: 5.2% (estimate)

      • Ou: 2.3%

      • Xarop de glucosa-fructosa: < 2% (estimate)

      • Avellana: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — Lecitina de soja: < 2% (estimate)

      • Aromes: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E503ii: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • Sal: 2.4% (estimate)

Processament d'aliments

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)

  • 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

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: Farine de BLÉ 35.6%, sucre, graisses et huiles végétales (huile de tournesol, huile de coco), cacao 8.2%, sirop de glucose, OEUFS 2.3%, sirop de fructose-glucose, NOISETTES, émulsifiant (lécithine de SOJA), arômes, poudres à lever (carbonate acide d'ammonium, carbonate acide de sodium), sel
    1. Farine de BLÉ -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 35.6 – percent: 35.6 – percent_max: 35.6
    2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 8.2 – percent_max: 35.6
    3. graisses et huiles végétales -> en:vegetable-oil-and-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 8.2 – percent_max: 29.0666666666667
      1. huile de tournesol -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 4.1 – percent_max: 29.0666666666667
      2. huile de coco -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040 – percent_min: 0 – percent_max: 14.5333333333333
    4. cacao -> en:cocoa – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18100 – percent_min: 8.2 – percent: 8.2 – percent_max: 8.2
    5. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 2.3 – percent_max: 8.2
    6. OEUFS -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 2.3 – percent: 2.3 – percent_max: 2.3
    7. sirop de fructose-glucose -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 0 – percent_max: 2.3
    8. NOISETTES -> en:hazelnut – vegan: yes – vegetarian: yes – ciqual_food_code: 15004 – percent_min: 0 – percent_max: 2.3
    9. émulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 2.3
      1. lécithine de SOJA -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 2.3
    10. arômes -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 2.3
    11. poudres à lever -> en:raising-agent – percent_min: 0 – percent_max: 2.3
      1. carbonate acide d'ammonium -> en:e503ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.3
      2. carbonate acide de sodium -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.15
    12. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.238

Entorn

Petjada de carboni

Empaquetament

Transport

Altres dades

Condicions de conservació: A conserver au frais et au sec.

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