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Berlina al cacao - Peirón & Torrent - 280 g

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Berlina al cacao - Peirón & Torrent - 280 g

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Codi de barres: 8410087652153 (EAN / EAN-13)

Quantitat: 280 g

Marques: Peirón & Torrent

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, Pastisseria, en:Doughnuts

Etiquetes, certificacions, premis: Punt verd

Països on es va vendre: Espanya

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Ingredients

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    33 ingredients

    : Harina de TRIGO, azúcar, aceites vegetales (girasol, girasol totalmente hidrogenado), grasas vegetales (coco totalmente hidrogenado, coco), cacao desgrasado en polvo (5%), humectantes: E-420 y E-422, HUEVO, emulgentes: E-471, E-472e, E-481 y E-322 (contiene SOJA), levadura, sal, GLUTEN DÉ TRIGO, estabilizantes: E-460, E-466 y E-412, aromas, harina de SOJA, conservador: E-282, colorante: carotenos y acidulante: E-330.
    Al·lèrgens: en:Eggs, en:Gluten, 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: E412 - Goma de guar
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E460 - Cel·lulosa
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gluten
    • 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

  • 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)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: Wikipedia (Anglès)

  • E412 - Goma de guar

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)

  • E460 - Cel·lulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Origen: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Origen: Wikipedia (Anglès)

  • E481 - Estearoïl-2-lactilat de sodi

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Pot ser vegetarià

    Ingredients que potser no són vegetarians: E422, E471, E472e, E481, E322, Aromes, E160a
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

    : Harina de TRIGO, azúcar, aceites vegetales (girasol, girasol), grasas vegetales (coco, coco), cacao desgrasado en polvo 5%, humectantes (e420), e422, HUEVO, emulgentes (e471), e472e, e481, e322, levadura, sal, GLUTEN DÉ TRIGO, estabilizantes (e460), e466, e412, aromas, harina de SOJA, conservador (e282), colorante (carotenos, acidulante), e330
    1. Harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5 - percent_max: 80
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 24
    3. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 5 - percent_max: 24
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 24
      2. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    4. grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 5 - percent_max: 23.75
      1. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 2.5 - percent_max: 23.75
      2. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 11.875
    5. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 5 - percent: 5 - percent_max: 5
    6. humectantes -> en:humectant - percent_min: 0 - percent_max: 5
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    8. HUEVO -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 5
    9. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    10. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    11. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    12. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
    15. GLUTEN DÉ TRIGO -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    16. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0.6
      1. e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    17. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    18. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    19. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    20. harina de SOJA -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.6
    21. conservador -> en:preservative - percent_min: 0 - percent_max: 0.6
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    22. colorante -> en:colour - percent_min: 0 - percent_max: 0.6
      1. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.6
      2. acidulante -> en:acid - percent_min: 0 - percent_max: 0.3
    23. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6

Nutrició

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    Mala qualitat nutricional

    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 14

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

    Punts positius: 3

    • Proteïnes: 4 / 5 (valor: 6.6, valor arrodonit: 6.6)
    • Fibra: 3 / 5 (valor: 3.7, valor arrodonit: 3.7)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 14.375, valor arrodonit: 14.4)

    Punts negatius: 22

    • Energia: 5 / 10 (valor: 1901, valor arrodonit: 1901)
    • Sucres: 5 / 10 (valor: 24, valor arrodonit: 24)
    • Greixos saturats: 10 / 10 (valor: 15, valor arrodonit: 15)
    • Sodi: 2 / 10 (valor: 240, valor arrodonit: 240)

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

    Puntuació nutricional: (22 - 3)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (280 g)     		Comparat amb: en:Doughnuts
    Energia 1.901 kj
    (454 kcal)     		5.320 kj
    (1270 kcal)     		+4%
    Greix 24 g 67,2 g -7%
    Àcid gras saturat 15 g 42 g -1%
    Hidrats de carboni 51 g 143 g +16%
    Sucre 24 g 67,2 g +17%
    Fiber 3,7 g 10,4 g +51%
    Proteïna 6,6 g 18,5 g +15%
    Sal comuna 0,6 g 1,68 g +2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14,375 % 14,375 %
Mida de la porció: 280 g

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