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Madeleines fourrage chocolat gout noisette - Cora - 240 g

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Madeleines fourrage chocolat gout noisette - Cora - 240 g

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Streckkod: 3257983357110 (EAN / EAN-13)

Kvantitet: 240 g

Förpackning: Plast, en:Bag

Varumärken: Cora

Kategorier: Snacks, Efterrätter, Söta snacks, Kakor och tårtor, Tårta, en:Chocolate cakes, en:Madeleines, en:Chocolate madeleines

Etiketter, certifieringar, utmärkelser: fr:Entrepreneurs + Engagés

Butiker: Cora

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

  • icon

    29 ingredients

    Franska: Farine de blé - sucre - huile de colza - oeufs entiers 15% - sirop de glucose-fructose - stabilisants : glycérol, Sorbitols - chocolat 2,2% (cacao maigre en Poudre - pâte de cacao - sucre - émulsifiant : lécithine de soja) - poudre de lait entier-arômes - purée de noisettes 0,7% - amidon transformé de maïs - poudres à lever: diphosphates, carbonates de sodium, farine de blé - émulsifiants : mono - et diglycérides d'acides gras, lécithine de tournesol, lécithine de soja - sel - gélifiant: alginate de sodium - amidon de maïs.
    Allergener: Ägg, Gluten, Mjölk, Nötter, Soja

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Tillsats: E14XX - Modifierad stärkelse
    • Tillsats: E322 - Lecitiner
    • Tillsats: E401 - Natriumalginat
    • Tillsats: E420 - Sorbitol
    • Tillsats: E422 - Glycerol
    • Tillsats: E450 - Difosfater
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Geleringsmedel
    • Ingrediens: Glukos

    Food products are classified into 4 groups according to their degree of processing:

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Tillsatser

  • E322 - Lecitiner

    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.
    Källa: Wikipedia (Engelska)

  • E322i - Lecitin

    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.
    Källa: Wikipedia (Engelska)

  • 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.
    Källa: Wikipedia (Engelska)

  • E422 - Glycerol

    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.
    Källa: Wikipedia (Engelska)

  • E471 - Mono- och diglycerider av fettsyror

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Källa: Wikipedia (Engelska)

  • E500 - Natriumkarbonater

    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: en:Whole egg

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarisk status okänd

    Unrecognized ingredients: fr:poudre-de-lait-entier-aromes

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    Farine de _blé_, sucre, huile de colza, _oeufs_ entiers 15%, sirop de glucose-fructose, stabilisants (glycérol), Sorbitols, chocolat 2.2% (cacao maigre en Poudre, pâte de cacao, sucre, émulsifiant (lécithine de _soja_)), poudre de _lait_ entier-arômes, purée de _noisettes_ 0.7%, amidon transformé de maïs, poudres à lever (diphosphates), carbonates de sodium, farine de _blé_, émulsifiants (mono- et diglycérides d'acides gras), lécithine de tournesol, lécithine de _soja_, sel, gélifiant (alginate de sodium), amidon de maïs
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 44.8
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 29.9
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 15 - percent_max: 24.9333333333333
    4. _oeufs_ entiers -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.2 - percent_max: 15
    6. stabilisants -> en:stabiliser - percent_min: 2.2 - percent_max: 13.2
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 2.2 - percent_max: 13.2
    7. Sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 2.2 - percent_max: 10.12
    8. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 2.2 - percent: 2.2 - percent_max: 2.2
      1. cacao maigre en Poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.55 - percent_max: 2.2
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.733333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.55
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
    9. poudre de _lait_ entier-arômes -> fr:poudre-de-lait-entier-aromes - percent_min: 0.7 - percent_max: 2.2
    10. purée de _noisettes_ -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
    11. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    12. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.7
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    13. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    14. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    15. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.7
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7
    16. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    17. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    18. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    19. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.7
      1. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    20. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Näring

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    Poor nutritional quality

    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 15

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positiva poäng: 1

    • Proteiner: 3 / 5 (värde: 5.3, avrundat värde: 5.3)
    • Fiber: 1 / 5 (värde: 1.8, avrundat värde: 1.8)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 15.7, avrundat värde: 15.7)

    Negativa poäng: 15

    • Energi: 5 / 10 (värde: 1895, avrundat värde: 1895)
    • Socker: 6 / 10 (värde: 30, avrundat värde: 30)
    • Mättat fett: 2 / 10 (värde: 3, avrundat värde: 3)
    • Natrium: 2 / 10 (värde: 232, avrundat värde: 232)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Näringsvärde: 14 (15 - 1)

    Nutri-Score: D

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    Sockerarter i hög kvantitet (30%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt i måttlig kvantitet (0.58%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: en:Chocolate madeleines
    Energi 1 895 kj
    (453 kcal)     		+1 %
    Fett 22 g −7 %
    Mättat fett 3 g −58 %
    Kolhydrat 58 g +12 %
    Sockerarter 30 g +5 %
    Fiber 1,8 g +18 %
    Protein 5,3 g −7 %
    Salt 0,58 g −20 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15,7 %

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

Produkt tillagd den av openfoodfacts-contributors
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