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Breakfast 5 cereals chocolate - florbú - 340g

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Breakfast 5 cereals chocolate - florbú - 340g

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Codi de barres: 8411414013227 (EAN / EAN-13)

Quantitat: 340g

Marques: florbú

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes

Etiquetes, certificacions, premis: Sense sucre afegit

Països on es va vendre: França, Espanya

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Ingredients

  • icon

    45 ingredients

    Francès: Ceréales (59%) (farine de blé, farine de riz, farine d'orge, farine d'avoine et farine de seigle), pépites de chocolat avec d'édulcorant (16%) [pâte de cacao, édulcorant (maltitol), beurre de cacao, cacao dégraissé en poudre, émulsifiants (lécithine de soja et E476) et arôme], huile de tournesol oléique (12%) (avec des antioxydants: extrait riche en tocophérols et E304), édulcorant maltitol, sérum du lait en poudre, lait écrémé en poudre, fibre végétale [inuline (racine de chicorée), sel, poudre à lever: bicarbonate d'ammonium et bicarbonate de sodium, émulsifiant: lécithine de soja, arömes et complexe de vitamines [maltodextrine, fer et vitamines E, acide pantothénique (B5) riboflavine(B2), thiamine (B1), A et KJ.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts, en:Sesame seeds

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E322 - Lecitines
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Additiu: E965 - Maltitol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Maltodextrina
    • Ingredient: Edulcorant
    • Ingredient: Sèrum de llet

    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

  • E304 - Èster d'àcids grassos d'àcid ascòrbic

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Origen: Wikipedia (Anglès)

  • E322 - Lecitines

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Origen: Wikipedia (Anglès)

  • E322i - Lecitina

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Origen: Wikipedia (Anglès)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    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)

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Sèrum de llet, Llet desnatada en pols

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: fr:pepites-de-chocolat-avec-d-edulcorant, fr:aromes-et-complexe-de-vitamines, Ferro, Tocoferol, Tiamina, fr:b1, fr:a-et-kj

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

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    fr: Ceréales 59% (farine de _blé_, farine de riz, farine d'orge, farine d'avoine, farine de seigle), pépites de chocolat avec d'édulcorant 16% (pâte de cacao, édulcorant (maltitol), beurre de cacao, cacao dégraissé en poudre, émulsifiants (lécithine de soja, e476), arôme), huile de tournesol oléique 12% (avec des antioxydants (extrait riche en tocophérols), e304), édulcorant (maltitol), sérum du _lait_, lait écrémé en poudre, fibre végétale, inuline (racine de chicorée), sel, poudre à lever (bicarbonate d'ammonium, bicarbonate de sodium), émulsifiant (lécithine de soja), arömes et complexe de vitamines, maltodextrine, fer, vitamines, vitamine E, acide pantothénique, vitamine B5, riboflavine (B2), thiamine (B1), A et KJ
    1. Ceréales -> en:cereal - vegan: yes - vegetarian: yes - percent_min: 59 - percent: 59 - percent_max: 59
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 11.8 - percent_max: 59
      2. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 29.5
      3. farine d'orge -> en:barley-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 19.6666666666667
      4. farine d'avoine -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 14.75
      5. farine de seigle -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 0 - percent_max: 11.8
    2. pépites de chocolat avec d'édulcorant -> fr:pepites-de-chocolat-avec-d-edulcorant - percent_min: 16 - percent: 16 - percent_max: 16
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 2.66666666666667 - percent_max: 16
      2. édulcorant -> en:sweetener - percent_min: 0 - percent_max: 8
        1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 5.33333333333333
      4. cacao dégraissé en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 4
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.2
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.2
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
      6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.66666666666667
    3. huile de tournesol oléique -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 12 - percent: 12 - percent_max: 12
      1. avec des antioxydants -> en:antioxidant - percent_min: 6 - percent_max: 12
        1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 12
      2. e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6
    4. édulcorant -> en:sweetener - percent_min: 0.722222222222222 - percent_max: 12
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0.722222222222222 - percent_max: 12
    5. sérum du _lait_ -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.09259259259259
    6. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 6.06944444444444
    7. fibre végétale -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.85555555555555
    8. inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.04629629629629
      1. racine de chicorée -> en:chicory-root - vegan: yes - vegetarian: yes - ciqual_food_code: 20026 - percent_min: 0 - percent_max: 4.04629629629629
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.65
    10. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.65
      1. bicarbonate d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
      2. bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.325
    11. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.65
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.65
    12. arömes et complexe de vitamines -> fr:aromes-et-complexe-de-vitamines - percent_min: 0 - percent_max: 0.65
    13. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    14. fer -> en:iron - percent_min: 0 - percent_max: 0.65
    15. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    16. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 0.65
    17. acide pantothénique -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    18. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    19. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.65
      1. B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    20. thiamine -> en:thiamin - percent_min: 0 - percent_max: 0.65
      1. B1 -> fr:b1 - percent_min: 0 - percent_max: 0.65
    21. A et KJ -> fr:a-et-kj - percent_min: 0 - percent_max: 0.65

Nutrició

  • icon

    Bona qualitat nutricional

    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 0

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

    Punts positius: 9

    • Proteïnes: 4 / 5 (valor: 7.6, valor arrodonit: 7.6)
    • Fibra: 5 / 5 (valor: 4.9, valor arrodonit: 4.9)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.414930555555557, valor arrodonit: 0.4)

    Punts negatius: 10

    • Energia: 5 / 10 (valor: 1807, valor arrodonit: 1807)
    • Sucres: 0 / 10 (valor: 4.4, valor arrodonit: 4.4)
    • Greixos saturats: 3 / 10 (valor: 3.6, valor arrodonit: 3.6)
    • Sodi: 2 / 10 (valor: 260, valor arrodonit: 260)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (10 - 9)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Comparat amb: Galetes
    Energia -8%
    Greix -15%
    Àcid gras saturat -56%
    Hidrats de carboni +4%
    Sucre -82%
    Fiber +31%
    Proteïna +18%
    Sal comuna +8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

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