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Pan de molde - Auchan - 1 kg

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Pan de molde - Auchan - 1 kg

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Codi de barres: 8423519011039 (EAN / EAN-13)

Quantitat: 1 kg

Empaquetament: Plàstic

Marques: Auchan

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, Pans, Pa de motlle

Etiquetes, certificacions, premis: Comptador Nutricional, Grau A Nutriscore

Botigues: Alcampo, Simply, Auchan

Països on es va vendre: Espanya

Matching with your preferences

Salut

Ingredients

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    23 ingredients

    : Harina de trigo (67%), agua, levadura, aceite de girasol, sal, azúcar, conservadores (E-282, E-200, E-202), emulgentes (E-472e, E-471, E-481), harina de haba, gluten de trigo (0,2%), corrector de acidez (E-270), fibra de trigo (0,1%), agentes de tratamiento de la harina (E300, E-920, E-341)
    Al·lèrgens: en:Gluten
    Rastres: en:Sesame seeds, 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: 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: Emulsionant
    • Ingredient: Gluten

    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

  • E200 - Àcid sòrbic

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Origen: Wikipedia (Anglès)

  • E202 - Sorbat de potassi

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Origen: Wikipedia (Anglès)

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Origen: Wikipedia (Anglès)

  • E341 - Fosfat de calci

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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)

  • E920 - L-cisteïna

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Pot ser vegà

    Ingredients que potser no són vegans: E472e, E471, E481, E920
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 67%, agua, levadura, aceite de girasol, sal, azúcar, conservadores (e282, e200, e202), emulgentes (e472e, e471, e481), harina de haba, gluten de trigo 0.2%, corrector de acidez (e270), fibra de trigo 0.1%, agentes de tratamiento de la harina (e300, e920, e341)
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 67 - percent: 67 - percent_max: 67
    2. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.75 - percent_max: 31.2
    3. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 28.65
    4. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.2 - percent_max: 15.125
    5. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 10.0833333333333
    6. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 7.4625
    7. conservadores -> en:preservative - percent_min: 0.2 - percent_max: 5.93
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.93
      2. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.025
      3. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.01666666666667
    8. emulgentes -> en:emulsifier - percent_min: 0.2 - percent_max: 4.90833333333333
      1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.90833333333333
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.52083333333333
      3. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.68055555555556
    9. harina de haba -> en:broad-bean-flour - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 4.17857142857143
    10. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    11. corrector de acidez -> en:acidity-regulator - percent_min: 0.1 - percent_max: 0.2
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    12. fibra de trigo -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
    13. agentes de tratamiento de la harina -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.1
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      2. e920 -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
      3. e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1

Nutrició

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    Molt 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: 8

    • Proteïnes: 5 / 5 (valor: 9.2, valor arrodonit: 9.2)
    • Fibra: 3 / 5 (valor: 3.1, valor arrodonit: 3.1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 7

    • Energia: 3 / 10 (valor: 1039, valor arrodonit: 1039)
    • Sucres: 0 / 10 (valor: 3.8, valor arrodonit: 3.8)
    • Greixos saturats: 0 / 10 (valor: 0.5, valor arrodonit: 0.5)
    • Sodi: 4 / 10 (valor: 400, valor arrodonit: 400)

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

    Puntuació nutricional: -1 (7 - 8)

    Nutri-Score: A

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    Sucre en baixa quantitat (3.8%)

    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.
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    Sal comuna en Quantitat moderada (1%)

    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.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Pa de motlle
    Energia 1.039 kj
    (246 kcal)     		-4%
    Greix 2,5 g -35%
    Àcid gras saturat 0,5 g -29%
    Hidrats de carboni 45 g +2%
    Sucre 3,8 g +4%
    Fiber 3,1 g -39%
    Proteïna 9,2 g -2%
    Sal comuna 1 g -11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Petjada de carboni

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