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Galettes suédoises - Carrefour - 150 g

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Galettes suédoises - Carrefour - 150 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Código de barras: 3560070490929 (EAN / EAN-13)

Common name: Doubles biscuits à l'avoine nappés de chocolat noir.

Cantidade: 150 g

Empaquetado: en:Plastic, en:Cardboard, Filme, en:Sleeve, en:Tray, fr:En Espagne:Boite - film et barquette à recycler, fr:Film et barquette à jeter, fr:Point vert, fr:Triman, fr:À conserver à l'abri de la chaleur et de l'humidité, fr:Étui à recycler

Marcas: Carrefour

Categorías: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, en:Crêpes and galettes, Galleta, en:Chocolate biscuits, en:Galettes, en:Oatmeal cookies

Etiquetas, certificacións, premios: en:Distributor labels, en:Carrefour Quality, en:Green Dot, en:Made in the EU

Origin of the product and/or its ingredients: Ces biscuits sont fabriqués en Suède avec de l'avoine suédoise et du chocolat noir fabriqué en UE.

Orixe dos ingredientes: fr:Avoine de Suède

Producer: Fabriqué en Suède par Continental Bakeries pour Interdis. Fabriqué en Suède par Continental Bakeries pour Interdis

Lugares de fabricación ou procesamento: Continental Bakeries, Spanje

Tendas: Carrefour City, Carrefour Market, Carrefour

Country: Italia, España, fr:Bélgica, fr:Francia

Matching with your preferences

Health

Ingredientes

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    25 ingredients

    Lingua francesa: Sucre, chocolat noir 23% [sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithines (tournesol)], flocons d'avoine 19%, margarine [graisses végétales (palme, colza), eau, sel, émulsifiant : mono - et diglycérides d'acides gras, arôme naturel, antioxydant : acide citrique], farine de blé, œufs en poudre, poudres à lever : carbonates de sodium - diphosphates - carbonates d'ammonium, amidon de maïs. Peut contenir des traces de lait et de fruits à coque.
    Alérxenos: en:Eggs, en:Gluten, fr:avoine
    Trazas: en:Milk, en:Nuts, en:Soybeans

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:

    • Aditivo: E322
    • Aditivo: E450
    • Aditivo: E471
    • Ingrediente: Emulsifier
    • Ingrediente: Flavouring

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Aditivos

  • E322

    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.
    Source: Wikipedia (Inglés)

  • 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.
    Source: Wikipedia (Inglés)

  • E330 - Ácido cítrico

    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.
    Source: Wikipedia (Inglés)

  • E471

    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.
    Source: Wikipedia (Inglés)

  • E500

    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.
    Source: Wikipedia (Inglés)

  • E503

    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.
    Source: Wikipedia (Inglés)

Análise dos ingredientes

A análise está baseada únicamente nos ingredientes listados e non ten en conta os métodos de procesamento.
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    Details of the analysis of the ingredients

    fr: Sucre, chocolat noir 23% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithines de tournesol)), flocons d'_avoine_ 19%, margarine (graisses végétales de palme, graisses végétales de colza, eau, sel, émulsifiant (mono- et diglycérides d'acides gras), arôme naturel, antioxydant (acide citrique)), farine de _blé_, _œufs_ en poudre, poudres à lever (carbonates de sodium), diphosphates, carbonates d'ammonium, amidon de maïs
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 23 - percent_max: 58
    2. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 23 - percent: 23 - percent_max: 23
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.75 - percent_max: 23
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 11.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 7.66666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.75
        1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.75
    3. flocons d'_avoine_ -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 19 - percent: 19 - percent_max: 19
    4. margarine -> en:margarine - percent_min: 0 - percent_max: 19
      1. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 19
      2. graisses végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 9.5
      3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.33333333333333
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.65
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.65
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.65
      6. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.65
      7. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.65
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    5. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 18
    6. _œufs_ en poudre -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 13.5
    7. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 10.8
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.8
    8. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    9. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.71428571428571
    10. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.75

Nutrición

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    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: 2

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

    Positive points: 4

    • Proteínas: 3 / 5 (valor: 5, rounded value: 5)
    • Fiber: 4 / 5 (valor: 4, rounded value: 4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 2.1875, rounded value: 2.2)

    Negative points: 27

    • Enerxía: 6 / 10 (valor: 2110, rounded value: 2110)
    • Azucres: 9 / 10 (valor: 41, rounded value: 41)
    • Saturated fat: 10 / 10 (valor: 14, rounded value: 14)
    • Sodio: 2 / 10 (valor: 260, rounded value: 260)

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

    Nutritional score: (27 - 4)

    Nutri-Score:

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    Información nutricional

    Información nutricional As sold
    for 100 g / 100 ml     		Compared to: en:Galettes
    Enerxía 2.110 kj
    (505 kcal)     		+37%
    Greix 26 g +78%
    Saturated fat 14 g +113%
    Carbohydrates 60 g +31%
    Azucre 41 g +175%
    Fiber 4 g
    Proteína 5 g -38%
    Sal común 0,65 g -3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,188 %
Tamaño da ración: 37.5 g, 2 biscuits

Medio ambiente

Carbon footprint

Empaquetado

Transportation

Threatened species

Other information

Other information: En voyage tout en gourmandise avec notre recette de biscuits Suédois au chocolat! - Fabriqué en Suède

Conservation conditions: À conserver à l'abri de la chaleur et de l'humidité. Pour une dégustation optimale, à consommer de préférence avant le : voir sur le côté de l'étui.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France.

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by danis1597.
Páxina do produto tamén editada por aleene, carrefour, desan, ecoscore-impact-estimator, elttor, foodviewer, gildubs, org-carrefour, quechoisir, roboto-app, segundo, spotter, teolemon, thaialagata, the-fullymasked-etc, yuka.V2FBZ1FLRlFodVpVcHRzLzl5N1BvODljd0pXelRWNmREOU5PSUE9PQ.

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