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72% cacao noir - Carrefour Sélection - 80 g

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72% cacao noir - Carrefour Sélection - 80 g

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

Barra-kodea: 3560070720859 (EAN / EAN-13)

Izen arrunta: Chocolat noir.

Kopurua: 80 g

Ontziratzea: en:Dry, fr:Etui en carton, fr:Papier Aluminium, fr:Point vert, fr:Triman

Markak: Carrefour Sélection, Carrefour

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Bars, en:Chocolate candies, en:Chocolates, en:Dark chocolates, en:bars-covered-with-chocolate

Etiketak, ziurtagiriak, sariak: en:Green Dot, fr:Transparence Cacao

Origin of ingredients: Dominikar Errepublika

Producer: Fabriqué en France par EMB 61486A pour Interdis

Manufacturing or processing places: France

Traceability code: EMB 61486A - Tinchebray (Orne, France)

Dendak: Carrefour, carrefour.fr

Saltzen diren herrialdeak: Frantzia, Italia, Espainia

Matching with your preferences

Health

Osagaiak

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    7 ingredients

    Frantses: Pâte de cacao*, sucre, beurre de cacao, émulsifiants : lécithines (tournesol), arôme naturel de vanille. Cacao : 72% minimum.
    Aztarnak: en:Gluten, en:Milk, en:Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E322
    • Osagaia: Emulsifier
    • Osagaia: Flavouring

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • 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 (Ingeles)

  • E322i - Lezitina

    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 (Ingeles)

Ingredients analysis

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

    fr: Pâte de cacao, sucre, beurre de cacao, émulsifiants (lécithines de tournesol), arôme naturel de vanille, Cacao 72%
    1. Pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. émulsifiants -> en:emulsifier
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    6. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 72

Elikadura

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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: 0

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

    Positive points: 5

    • Proteinak: 5 / 5 (balioa: 8.5, rounded value: 8.5)
    • Fiber: 5 / 5 (balioa: 11, rounded value: 11)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 23

    • Energia: 7 / 10 (balioa: 2485, rounded value: 2485)
    • Azukreak: 6 / 10 (balioa: 29, rounded value: 29)
    • Gantz saturatua: 10 / 10 (balioa: 28, rounded value: 28)
    • Sodioa: 0 / 10 (balioa: 0, rounded value: 0)

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

    Nutritional score: (23 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (8g)     		Compared to: en:bars-covered-with-chocolate
    Energia 2.485 kj
    (599 kcal)     		199 kj
    (47 kcal)     		+% 19
    Koipe 46 g 3,68 g +% 76
    Gantz-azido ase 28 g 2,24 g +% 93
    Carbohydrates 33 g 2,64 g -% 40
    Azukre 29 g 2,32 g -% 29
    Fiber 11 g 0,88 g +% 202
    Proteina 8,5 g 0,68 g +% 5
    Gatz arrunt 0 g 0 g -% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 72 % 72 % +% 137
Serving size: 8g

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Other information: MP 13814 TRANSPARENCE CACAO CHOCOLAT NOIR 72% DE CACAO Les produits Carrefour Sélection porteurs de ce logo sont dégustés, évalués et approuvés par les experts Gault&Millau. Depuis plus de 40 ans, Gault&Millau découvre en avant-première le meilleur de la cuisine, grâce à son contact permanent avec les chefs, les producteurs et les artisans. Un brun profond aux reflets acajou, une texture fine, infiniment onctueuse, révélant une saveur délicate aux notes de chocolat prononcées. Une composition harmonieuse tout en finesse. Carrefour s'inscrit dans une démarche durable en veillant à fournir un chocolat de qualité s'appuyant sur des critères de traçabilité du cacao, de qualité aromatique, de qualité de vie du planteur, et de préservation de l'environnement. DÉCOUVREZ PLUS D'INFORMATIONS À L'INTÉRIEUR DE L'ÉTUI intérieur de l'étui : CARREFOUR est partenaire du programme Transparence Cacao de CEMOI. CARREFOUR contribue ainsi à l'amélioration des conditions de vie et de travail des planteurs et des communautés rurales autour de la culture du cacao. CARREFOUR contribue également à la lutte contre la déforestation et à la préservation de l'environnement

Conservation conditions: À conserver à l'abri de l'humidité, de la chaleur (entre 18°C et 20°C) et d'odeurs parasites. Pour une dégustation optimale, à consommer de préférence avant fin / N° de lot : voir sur cette face.

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

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