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Gâteau Kinder Délice cacao et fourré lait - 20x39 g - FerreroKinder - 780 g

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Gâteau Kinder Délice cacao et fourré lait - 20x39 g - FerreroKinder - 780 g

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Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.

Strekkode: 8000500318287 (EAN / EAN-13)

Vanlig navn: Petit gâteau enrobé au cacao et fourré au lait

Mengde: 780 g

Emballasje: en:Box

Merker: FerreroKinder

Kategorier: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Kake, en:Chocolate cakes

Etiketter, sertifiseringer, priser: en:Pure cocoa butter

Land hvor produktet selges: Frankrike, en:Francja, en:Polska

Matching with your preferences

Helse

Ingredienser

  • icon

    30 ingredients

    Fransk: Sucre, graisses végétales (palme, karité, sal), sirop de glucose-fructose, humectant : glycerol, LAIT en poudre réhydraté 7%, farine de FROMENT 6,5%, LAIT écrémé en poudre 5%, dextrose, cacao maigre 3%, cacao 3%, OEUF 2,5%, LACTOSERUM en poudre, jus de poire concentré, amidon de FROMENT, LAIT en poudre 0,5%, émulsifiants (lécithines [SOJA], mono et diglycérides d'acides gras), poudres à lever (carbonate d'ammonium, carbonate acide de sodium), jus de citron concentré, arômes, beurre de cacao, sel, pâte de cacao, BEURRE concentré
    Allergener: Egg, Gluten, Melk, Soya

Matprosessering

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    Ultra processed foods

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

    • Tilsetningsstoff: E322 - Lecitiner
    • Tilsetningsstoff: E422 - Glycerol
    • Tilsetningsstoff: E471 - Mono- og diglyserider av fettsyrer
    • Ingrediens: Dekstrose
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Aroma
    • Ingrediens: Glukose
    • Ingrediens: Fuktighetsbevarer
    • Ingrediens: Myse

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

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    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

Tilsetningsstoffer

  • 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.
    Source: Wikipedia (Engelsk)

  • E322i

    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 (Engelsk)

  • 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.
    Source: Wikipedia (Engelsk)

  • E471 - Mono- og diglyserider av fettsyrer

    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 (Engelsk)

  • 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.
    Source: Wikipedia (Engelsk)

  • E500ii - Natriumbikarbonat

    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 (Engelsk)

  • 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 (Engelsk)

  • E503i

    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 (Engelsk)

Analyse av ingredienser:

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    en:Non-vegan

    Non-vegan ingredients: Melkepulver, Skummetmelkepulver, Egg, Mysepulver, Melkepulver, Vannfritt melkefett
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

    Sucre, graisses végétales de palme, graisses végétales de karité, graisses végétales de sal, sirop de glucose-fructose, humectant (glycerol), LAIT en poudre 7%, farine de FROMENT 6.5%, LAIT écrémé en poudre 5%, dextrose, cacao maigre 3%, cacao 3%, OEUF 2.5%, LACTOSERUM en poudre, jus de poire concentré, amidon de FROMENT, LAIT en poudre 0.5%, émulsifiants (lécithines de SOJA, mono- et diglycérides d'acides gras), poudres à lever (carbonate d'ammonium, carbonate acide de sodium), jus de citron concentré, arômes, beurre de cacao, sel, pâte de cacao, BEURRE concentré
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 33
    2. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 7 - percent_max: 20
    3. graisses végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 7 - percent_max: 15.6666666666667
    4. graisses végétales de sal -> en:shorea-robusta-seed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 7 - percent_max: 13.5
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 12.2
    6. humectant -> en:humectant - percent_min: 7 - percent_max: 11.3333333333333
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 7 - percent_max: 11.3333333333333
    7. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
    8. farine de FROMENT -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.5 - percent: 6.5 - percent_max: 6.5
    9. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    10. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 5
    11. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    12. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    13. OEUF -> en:egg - vegan: no - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    14. LACTOSERUM en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.5 - percent_max: 2.5
    15. jus de poire concentré -> fr:jus-de-poire-concentre - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.5
    16. amidon de FROMENT -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.5
    17. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    18. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.25
    19. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.5
      1. carbonate d'ammonium -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    20. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    21. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    22. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    23. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    24. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    25. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5

Ernæring

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    Bad nutritional quality

    ⚠️ Advarsel: mengden fiberer ikke spesifisert, deres mulige positive bidrag til karakteren kunne ikke tas med i betraktningen.
    ⚠️ 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.

    Positive points: 0

    • Protein: 3 / 5 (verdi: 5.5, avrundet verdi: 5.5)
    • Fiber: 0 / 5 (verdi: 0, avrundet verdi: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (verdi: 0.5, avrundet verdi: 0.5)

    Negative points: 25

    • Energi: 5 / 10 (verdi: 1901, avrundet verdi: 1901)
    • Sukker: 9 / 10 (verdi: 41, avrundet verdi: 41)
    • Mettet fett: 10 / 10 (verdi: 13.1, avrundet verdi: 13.1)
    • Natrium: 1 / 10 (verdi: 104.8, avrundet verdi: 104.8)

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

    Score nutritionnel: 25 (25 - 0)

    Nutri-Score: E

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    Sukkerarter i høy kvantitet (41%)

    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 liten kvantitet (0.262%)

    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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    Ernæringsinnhold

    Ernæringsinnhold As sold
    for 100 g / 100 ml     		As sold
    per porsjon (39g)     		Compared to: en:Chocolate cakes
    Energi 1 901 kj
    (455 kcal)     		741 kj
    (177 kcal)     		+6 %
    Fett 22,6 g 8,81 g −1 %
    Mettet fett 13,1 g 5,11 g +65 %
    Karbohydrat 58,8 g 22,9 g +19 %
    Sukkerarter 41 g 16 g +33 %
    Kostfiber ? ?
    Protein 5,5 g 2,15 g −3 %
    Salt 0,262 g 0,102 g −49 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,5 % 0,5 %
Porsjonstørrelse: 39g

Miljø

Carbon footprint

Emballasje

Transport

Threatened species

Annen informasjon

Conservation conditions: A conserver au sec et à l'abri de la chaleur

Customer service: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex

Datakilder

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