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Brownie pocket chocolat et noisettes - Carrefour - 240 g
Brownie pocket chocolat et noisettes - Carrefour - 240 g
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Some of the data for this product has been provided directly by the manufacturer Carrefour.
Código de barras: 3560070649778 (EAN / EAN-13)
Common name: Petits gâteaux au chocolat et aux noisettes, goût noisette.
Cantidade: 240 g
Empaquetado: en:Plastic, en:Bag, en:Cardboard
Marcas: Carrefour
Categorías: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Pastel, en:Chocolate cakes, en:Brownies
Etiquetas, certificacións, premios: en:Distributor labels, en:Carrefour Quality, en:Made in France, en:No palm oil, Nutriscore, Nutriscore D
Origin of the product and/or its ingredients: Ces brownies sont fabriqués dans le Loir-et-Cher avec des noisettes d'origine d'Europe et d'Asie et du chocolat fabriqué dans l'Union Européenne et du chocolat fabriqué dans l'Union Européenne.
Orixe dos ingredientes: Francia
Producer: Fabriqué en France par EMB 41059G pour Interdis
Traceability code: EMB 41059A - Contres (Loir-et-Cher, France), EMB 41059G - Contres (Loir-et-Cher, France)
Tendas: Carrefour Market, Carrefour, carrefour.fr
Matching with your preferences
Health
Ingredientes
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20 ingredients
: Œufs frais 22%, sucre, stabilisants : glycérol et sorbitols, huile de colza, chocolat 11% (sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithines de tournesol), farine de blé 10%, noisettes hachées grillées 5,9%, cacao en poudre, sirop de glucose-fructose, sel, arômes, poudres à lever : diphosphates et carbonates de sodium (contient blé). Peut contenir des traces de lait, de soja et d'autres fruits à coque.Alérxenos: en:Eggs, en:Gluten, en:NutsTrazas: 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: E420
- Aditivo: E422 - Glicerol
- Aditivo: E450
- Ingrediente: Emulsifier
- Ingrediente: Flavouring
- Ingrediente: Glicosa
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Aditivos
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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)
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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)
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E420
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.Source: Wikipedia (Inglés)
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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.Source: Wikipedia (Inglés)
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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)
Análise dos ingredientes
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en:Palm oil free
No ingredients containing palm oil detected
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en:Non-vegan
Non-vegan ingredients: en:Fresh egg
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en:Maybe vegetarian
Ingredients that may not be vegetarian: en:Flavouring
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Details of the analysis of the ingredients
: _Œufs_ frais 22%, sucre, stabilisants (glycérol et sorbitols), huile de colza, chocolat 11% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithines de tournesol)), farine de _blé_ 10%, _noisettes_ hachées grillées 5.9%, cacao en poudre, sirop de glucose-fructose, sel, arômes, poudres à lever (diphosphates de sodium), carbonates de sodium- _Œufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes - percent_min: 22 - percent: 22 - percent_max: 22
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 11 - percent_max: 22
- stabilisants -> en:stabiliser - percent_min: 11 - percent_max: 20.7
- glycérol et sorbitols -> fr:sorbitols-et-glycerol - vegan: yes - vegetarian: yes - percent_min: 11 - percent_max: 20.7
- huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 11 - percent_max: 18.275
- chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.75 - percent_max: 11
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.75
- lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
- farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
- _noisettes_ hachées grillées -> en:roasted-nibbed-hazelnuts - vegan: yes - vegetarian: yes - percent_min: 5.9 - percent: 5.9 - percent_max: 5.9
- cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.85
- sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.15714285714286
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
- poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.5
- diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
- carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
Nutrición
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Poor nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 20This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 2
- Proteínas: 3 / 5 (valor: 5.4, rounded value: 5.4)
- Fiber: 2 / 5 (valor: 2.4, rounded value: 2.4)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 20.5375, rounded value: 20.5)
Negative points: 16
- Enerxía: 5 / 10 (valor: 1786, rounded value: 1786)
- Azucres: 5 / 10 (valor: 27, rounded value: 27)
- Saturated fat: 4 / 10 (valor: 4.7, rounded value: 4.7)
- Sodio: 2 / 10 (valor: 200, rounded value: 200)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (16 - 2)
Nutri-Score:
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Nutrient levels
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Greix in high quantity (25%)
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.
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Saturated fat in moderate quantity (4.7%)
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.
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Azucre in high quantity (27%)
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.
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Sal común in moderate quantity (0.5%)
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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Información nutricional
Información nutricional As sold
for 100 g / 100 mlAs sold
por ración (30 g)Compared to: en:Brownies Enerxía 1.786 kj
(428 kcal)536 kj
(128 kcal)+3% Greix 25 g 7,5 g +13% Saturated fat 4,7 g 1,41 g -28% Monounsaturated fat 15,4 g 4,62 g Polyunsaturated fat 5,1 g 1,53 g Trans fat ~ 0 g ~ 0 g Carbohydrates 50 g 15 g +1% Azucre 27 g 8,1 g -22% Fiber 2,4 g 0,72 g -47% Proteína 5,4 g 1,62 g +4% Sal común 0,5 g 0,15 g +19% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 20,538 % 20,538 %
Medio ambiente
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Eco-Score C - Moderate environmental impact
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.Life cycle analysis
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Average impact of products of the same category: C (Score: 44/100)
Categoría: Brownie (chocolate cake)
Categoría: Brownie (chocolate cake)
- PEF environmental score: 0.66 (the lower the score, the lower the impact)
- including impact on climate change: 7.28 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Empaquetado Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +10
Environmental policy: +4
Transportation: +6
Origin of the product and/or its ingredients % of ingredients Impact Francia Medium
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Packaging with a medium impact
Malus: -11
Shape Material Recycling Impact Bag Plastic High Unknown Cardboard Low ⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: C (Score: 43/100)
Produto: Brownie pocket chocolat et noisettes - Carrefour - 240 g
Life cycle analysis score: 44
Sum of bonuses and maluses: -1
Final score: 43/100
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Carbon footprint
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Equal to driving 3.8 km in a petrol car
728 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Brownie (chocolate cake) (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Empaquetado Transportation Distribution Consumption
Empaquetado
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Packaging with a medium impact
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Packaging parts
Bag (Plastic)
(Cardboard)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Plastic Total
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Transportation
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Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact Francia Medium
Other information
Other information: Gros picto x8 (en dehors du bandeau, en facing) - sachet individuel
Conservation conditions: À conserver à l'abri de la chaleur et de l'humidité.
Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France.
Data sources
Product added on by sebleouf
Last edit of product page on by org-carrefour.
Páxina do produto tamén editada por carrefour, driveoff, ecoscore-impact-estimator, kiliweb, openfoodfacts-contributors, packbot, quechoisir, roboto-app, teolemon, yuka.ZmF3dkxac2NndmtZdjhRNXd5bVBwT3RRbmNPZ2VEdXVKYlVXSVE9PQ.