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Bizcocho de chocolate sin gluten y sin lactosa – Hacendado

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Bizcocho de chocolate sin gluten y sin lactosa – Hacendado

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Codi de barres:
8480000847362(EAN / EAN-13)

Marques: Hacendado

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, en:Pound Cake

Etiquetes, certificacions, premis: Lliure de gluten, No tornar a congelar, Sense lactosa

Països on es va vendre: Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    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: 0
    • icon

      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.

    icon

    Punts negatius: 25/55

    • icon

      Energia

      6/10 points (2031.6kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      9/15 points (32.6g)

      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.

    • icon

      Sal

      3/20 points (0.73g)

      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.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (1.9g)

      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: 0

      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: 25 (25 - 0)

      Nutri-Score: E

  • icon

    Informació nutricional

    Informació nutricional As sold
    per 100 g/100 ml     		Comparat amb: en:Pound Cake
    Energia ~ 2031.6 kJ
    (488 kcal)     		1.777,668 kj (424 kcal) (+14%)
    Greix 33.5 g 22,142 g (+51%)
    Àcid gras saturat 7.6 g 3,887 g (+96%)
    Hidrats de carboni 41.2 g 50,26 g (-18%)
    Sucre 32.6 g 24,066 g (+35%)
    Fiber 1.9 g 1,946 g (-2%)
    Proteïna 4.5 g 5,584 g (-19%)
    Sal comuna 0.73 g 0,659 g (+11%)
    Sodi 0.292 g 0,265 g (+10%)
    Fruits‚ vegetables‚ legumes ~ 0 % 0,105 % (-100%)

    • Informació nutricional (Detailed data)

      Informació nutricional As sold
      per 100 g/100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energia ~ 2031.6 kJ
      (488 kcal)       		? kcal
      (488 kcal)       		?
      Greix 33.5 g 33.5 g ?
      Àcid gras saturat 7.6 g 7.6 g ?
      Hidrats de carboni 41.2 g 41.2 g ?
      Sucre 32.6 g 32.6 g ?
      Fiber 1.9 g 1.9 g ?
      Proteïna 4.5 g 4.5 g ?
      Sal comuna 0.73 g 0.73 g ?
      Sodi 0.292 g 0.292 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %

Ingredients

  • icon

    40 ingredients

    Castellà: HUEVO líquido pasteurizado, azúcar, aceite de girasol, harina de aroz, fécula de patata, pepitas al cacao (8%) [azúcar, grasa vegetal hidrogenada (palmiste), cacao en polvo (3%), emulgente (lecitina de girasol y aroma), preparado de cacao [cacao desgrasado en polvo (5%), dextrosa, aroma, corrector de acidez (carbonato potásico, hidróxido de sodio, sal, estabilizante (goma xantana)], emulgente (glicerina), azúcar invertido, gasificante (carbonato ácido de sodio, difosfato disódico, carbonato de calcio), aroma, espesante (goma xantana, goma guar), corrector de acidez (ácido cítrico). Producto elaborado específicamente para personas celíacas e intolerantes a la lactosa. Producto listo para su consumo. MODO DE CONSERVACIÓN: Producto descongelado. No volver a congelar.
    Al·lèrgens: en:Eggs

    • Ingredient information

      • Ou liquid: 50.0% (estimate)

      • Sucre: 25.0% (estimate)

      • Oli de gira-sol: 12.5% (estimate)

      • harina-de-aroz: 6.2% (estimate)

      • Fècula de patata: 3.1% (estimate)

      • pepitas-al-cacao: 8.0%

      • — Sucre: < 2% (estimate)

      • — Hydrogenated vegetable fat: < 2% (estimate)

      • —— Palmist: < 2% (estimate)

      • — Cacau en pols: 3.0%

      • — Emulsionant: < 2% (estimate)

      • —— Lecitina de gira-sol: < 2% (estimate)

      • —— Aromes: < 2% (estimate)

      • — Cacau: < 2% (estimate)

      • — Cacau desgreixat en pols: 5.0%

      • — Dextrosa: < 2% (estimate)

      • — Aromes: < 2% (estimate)

      • — Corrector de l'acidesa: < 2% (estimate)

      • — E501i: < 2% (estimate)

      • — E524: < 2% (estimate)

      • — Sal: < 2% (estimate)

      • — Estabilitzador: < 2% (estimate)

      • —— E415: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E422: < 2% (estimate)

      • Sucre invertit: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • — E450i: < 2% (estimate)

      • — E170i: < 2% (estimate)

      • Aromes: < 2% (estimate)

      • Espessidor: < 2% (estimate)

      • — E415: < 2% (estimate)

      • — E412: < 2% (estimate)

      • Corrector de l'acidesa: < 2% (estimate)

      • — E330: < 2% (estimate)

      • producto-elaborado-especificamente-para-personas-celiacas-y-intolerantes-a-la-lactosa: < 2% (estimate)

      • producto-listo-para-su-consumo: < 2% (estimate)

      • modo-de-conservacion: < 2% (estimate)

      • — producto-descongelado: < 2% (estimate)

  • icon

    Conté sucres afegits (26%)

    Sucres afegits: Sucre, Dextrosa, Sucre invertit
    Quantitat de sucres afegits: 26%
    Cerca productes de la mateixa categoria sense sucres afegits: en:Pound Cake
    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.

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)

  • 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)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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)

  • E450 - Difosfat

  • E450i - Difosfat de disodi

  • 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)

  • E501 - Carbonats de potassi

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Origen: Wikipedia (Anglès)

  • E501i - Carbonat de potassi

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Origen: Wikipedia (Anglès)

  • E524 - Hidròxid de sodi

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Ou liquid

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:harina-de-aroz, Sucre invertit, es:producto-elaborado-especificamente-para-personas-celiacas-y-intolerantes-a-la-lactosa, es:producto-listo-para-su-consumo, es:producto-descongelado

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    es: HUEVO líquido, azúcar, aceite de girasol, harina de aroz, fécula de patata, pepitas al cacao 8% (azúcar, grasa vegetal hidrogenada (palmiste), cacao en polvo 3%, emulgente (lecitina de girasol, aroma), de cacao, cacao desgrasado en polvo 5%, dextrosa, aroma, corrector de acidez, carbonato potásico, hidróxido de sodio, sal, estabilizante (goma xantana)), emulgente (glicerina), azúcar invertido, gasificante (carbonato ácido de sodio, difosfato disódico, carbonato de calcio), aroma, espesante (goma xantana, goma guar), corrector de acidez (ácido cítrico), Producto elaborado específicamente para personas celíacas y intolerantes a la lactosa, Producto listo para su consumo, MODO DE CONSERVACIÓN (Producto descongelado)
    1. HUEVO líquido -> en:liquid-egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_estimate: 50
    2. azúcar -> en:sugar – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 25
    3. aceite de girasol -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_estimate: 12.5
    4. harina de aroz -> es:harina-de-aroz – percent_estimate: 6.25
    5. fécula de patata -> en:potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_estimate: 3.125
    6. pepitas al cacao -> es:pepitas-al-cacao – percent: 8
      1. azúcar -> en:sugar – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 1.5625
      2. grasa vegetal hidrogenada -> en:hydrogenated-vegetable-fat – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_estimate: 0.78125
        1. palmiste -> en:palm-kernel-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – percent_estimate: 0.78125
      3. cacao en polvo -> en:cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent: 3
      4. emulgente -> en:emulsifier – percent_estimate: 0
        1. lecitina de girasol -> en:sunflower-lecithin – vegan: yes – vegetarian: yes – percent_estimate: 0
        2. aroma -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_estimate: 0
      5. de cacao -> en:cocoa – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18100 – percent_estimate: 0
      6. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent: 5
      7. dextrosa -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 0
      8. aroma -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_estimate: 0
      9. corrector de acidez -> en:acidity-regulator – percent_estimate: 0
      10. carbonato potásico -> en:e501i – vegan: yes – vegetarian: yes – percent_estimate: 0
      11. hidróxido de sodio -> en:e524 – vegan: yes – vegetarian: yes – percent_estimate: 0
      12. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_estimate: 0
      13. estabilizante -> en:stabiliser – percent_estimate: 0
        1. goma xantana -> en:e415 – vegan: yes – vegetarian: yes – percent_estimate: 0
    7. emulgente -> en:emulsifier – percent_estimate: 0
      1. glicerina -> en:e422 – vegan: maybe – vegetarian: maybe – percent_estimate: 0
    8. azúcar invertido -> en:invert-sugar – percent_estimate: 0
    9. gasificante -> en:raising-agent – percent_estimate: 0
      1. carbonato ácido de sodio -> en:e500ii – vegan: yes – vegetarian: yes – percent_estimate: 0
      2. difosfato disódico -> en:e450i – vegan: yes – vegetarian: yes – percent_estimate: 0
      3. carbonato de calcio -> en:e170i – vegan: maybe – vegetarian: maybe – percent_estimate: 0
    10. aroma -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_estimate: 0
    11. espesante -> en:thickener – percent_estimate: 0
      1. goma xantana -> en:e415 – vegan: yes – vegetarian: yes – percent_estimate: 0
      2. goma guar -> en:e412 – vegan: yes – vegetarian: yes – percent_estimate: 0
    12. corrector de acidez -> en:acidity-regulator – percent_estimate: 0
      1. ácido cítrico -> en:e330 – vegan: yes – vegetarian: yes – percent_estimate: 0
    13. Producto elaborado específicamente para personas celíacas y intolerantes a la lactosa -> es:producto-elaborado-especificamente-para-personas-celiacas-y-intolerantes-a-la-lactosa – percent_estimate: 0
    14. Producto listo para su consumo -> es:producto-listo-para-su-consumo – percent_estimate: 0
    15. MODO DE CONSERVACIÓN -> es:modo-de-conservacion – percent_estimate: 0
      1. Producto descongelado -> es:producto-descongelado – percent_estimate: 0

Entorn

Petjada de carboni

Empaquetament

Transport

Espècies amenaçades

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    Petjada forestal molt petita

    Gairebé cap risc de desforestació

    Ingredients que requereixen soja

    La petjada forestal es calcula tenint en compte els ingredients la producció dels quals requereix soja, el cultiu de la qual està lligat a la desforestació.

    Ingredient Tipus % en el producte Factor de processament
    (% dels aliments després del processament)     		Factor d'alimentació de soja
    (kg de soja per kg d'aliment)     		Quant aporta de soja
    (kg de soja per m²)     		Risc de desforestació
    (%)     		Petjada forestal
    (m² per kg d'aliment)
    Ou liquid Oeufs Importés 50.00 % 100 % 0.035 0.3 68 % 0.04

    Petjada forestal total

    0.04 m² per kg d'aliment

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