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Gâche tranchée pur beurre - La fournée dorée - 500 g

Gâche tranchée pur beurre - Produkt - fr

Gâche tranchée pur beurre - La fournée dorée - 500 g

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Streckkod: 3587220000937 (EAN / EAN-13)

Kvantitet: 500 g

Förpackning: fr:Sachet Plastique

Varumärken: La fournée dorée

Kategorier: Snacks, Söta snacks, en:Viennoiseries, Brioche, fr:Gâches

Etiketter, certifieringar, utmärkelser: en:Green Dot

Ingredients ursprung: Frankrike

Tillverknings eller bearbetningsplats: France

Butiker: Marché de Versailles, E.leclerc

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

17 ingredients

Franska: Farine de blé, sucre, Beurre concentré (équivalent beurre concentré reconstitué 11,5%), oeufs entiers frais, crème fraîche, sel, gluten de blé, arômes naturels, levure, émulsifiants (E471, E472e), protéines de lait, arôme, levure désactivée, colorant (béta carotène). Les informations en italique sont destinées aux personnes allergiques ou intolérantes

Allergener: Gluten, Mjölk

Food processing

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

Tillsats: E160a - Karoten

Tillsats: E471 - Mono- och diglycerider av fettsyror

Tillsats: E472e - Mono- och diglyceriders mono- och diacetylvinsyraestrar

Ingrediens: Färg

Ingrediens: Emulgeringsmedel

Ingrediens: Arom

Ingrediens: Gluten

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

Obearbetade eller minimalt bearbetade livsmedel

Bearbetade kulinariska ingredienser

Halvfabrikat

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

E160a - Karoten

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Källa: Wikipedia (Engelska)

E160ai - Betakaroten

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
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)

E472e - Mono- och diglyceriders mono- och diacetylvinsyraestrar

Ingrediensanalys

Kan innehålla palmolja

Ingredients that may contain palm oil: E471, E472e, E160ai

Icke-vegan

Non-vegan ingredients: Smörfett, en:Whole fresh eggs, Färsk grädde, Mjölkprotein

Kanske Vegetariskt

Ingredients that may not be vegetarian: Naturlig arom, E471, E472e, Arom, E160ai

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

Details of the analysis of the ingredients
Farine de blé, sucre, Beurre concentré (), oeufs entiers frais, crème fraîche, sel, gluten de blé, arômes naturels, levure, émulsifiants (e471, e472e), protéines de lait, arôme, levure désactivée, colorant (béta carotène)
Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 50 - percent_max: 100

sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

Beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0

oeufs entiers frais -> en:whole-fresh-eggs - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0

crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0

sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0

e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0

protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

levure désactivée -> en:deactivated-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

colorant -> en:colour - percent_min: 0 - percent_max: 0

béta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0

Näring

Bad nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positiva poäng: 0

Proteiner: 4 / 5 (värde: 8, avrundat värde: 8)

Fiber: 0 / 5 (värde: 0, avrundat värde: 0)

Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

Negativa poäng: 19

Energi: 4 / 10 (värde: 1413, avrundat värde: 1413)

Socker: 2 / 10 (värde: 11.5, avrundat värde: 11.5)

Mättat fett: 9 / 10 (värde: 9.1, avrundat värde: 9.1)

Natrium: 4 / 10 (värde: 440, avrundat värde: 440)

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

Näringsvärde: 19 (19 - 0)

Nutri-Score: E
→ Läs mer om Nutri-Score

Fett i måttlig kvantitet (14.7%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Källa: National Health Service UK (NHS) - Fat: the facts

Mättat fett i hög kvantitet (9.1%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Källa: National Health Service UK (NHS) - Fat: the facts

Sockerarter i måttlig kvantitet (11.5%)
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.
Källa: National Health Service UK (NHS) - Sugar: the facts

Salt i måttlig kvantitet (1.1%)
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.
Källa: World Health Organization (WHO) - Fact sheet - Salt reduction

Källa: National Health Service UK (NHS) - Salt: the facts

Näringsfakta

Näringsfakta	Som såld för 100 g / 100 ml	Som såld per portion (100g)	Compared to: fr:Gâches
Energi	1 413 kj (362 kcal)	1 410 kj (362 kcal)	−8 %
Fett	14,7 g	14,7 g	+4 %
Mättat fett	9,1 g	9,1 g	+1 %
Kolhydrat	48 g	48 g	−5 %
Sockerarter	11,5 g	11,5 g	−20 %
Fiber	0 g	0 g	−100 %
Protein	8 g	8 g	−1 %
Salt	1,1 g	1,1 g	+18 %
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Portionsstorlek: 100g

Miljö

Eco-Score C - Måttlig miljöpåverkan

⚠️ Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.