Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Dohaintza
close
arrow_upward

Façon dame blanche - Carrefour - 534,4 g 1 l

edit Editatu orria

Façon dame blanche - Carrefour - 534,4 g 1 l

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

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

Barra-kodea: 3560070838875 (EAN / EAN-13)

Izen arrunta: Bûche crème glacée goût crème 36,5%, glace au chocolat noir 31,1%, glace à la vanille avec des morceaux d'amandes caramélisés 23,4%, sauce au chocolat 7,5% et décors comestibles.

Kopurua: 534,4 g 1 l

Ontziratzea: en:Cardboard, en:Frozen

Markak: Carrefour

Kategoriak: en:Desserts, en:Festive foods, en:Frozen foods, en:Christmas foods and drinks, en:Frozen desserts, en:Ice creams and sorbets, Izozki, en:Yule log, en:Ice cream log

Etiketak, ziurtagiriak, sariak: en:Made in France, Nutriscore

Producer: Fabriqué en France par EMB 29181 (F) ou EMB 86092A (G) pour Interdis.

Traceability code: EMB 29181 - Plouédern (Finistère, France), EMB 86092A - Dangé-Saint-Romain (Vienne, France)

Dendak: Carrefour

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    42 ingredients

    Frantses: Lait écrémé réhydraté, eau, sirop de glucose, sucre, crème, graisse végétale de coprah, lactose et protéines de lait, cacao maigre en poudre, amandes 1,6%, chocolat noir 0,9% (sucre, pâte de cacao, beurre de cacao, matière grasse laitière anhydre, émulsifiant : polyricinoléate de polyglycérol), plaquette de chocolat 0,5% (pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithines de tournesol, arôme naturel de vanille), émulsifiants : mono - et diglycérides d'acides gras et esters lactiques des mono - et diglycérides d'acides gras, gélifiants : farine de graines de caroube - gomme guar - pectines, copeaux de chocolat noir 0,4% (pâte de cacao, sucre, beurre de cacao, beurre concentré, émulsifiant : lécithines de soja, arôme naturel de vanille), pâte de cacao, arôme naturel de vanille, sel, colorant: caroténoïdes. Peut contenir des traces de céréales contenant du gluten, d'œufs, d'arachides, et d'autres fruits à coque.
    Alergenoak: en:Milk, en:Nuts, en:Soybeans, fr:decors
    Aztarnak: en:Eggs, en:Gluten, en:Nuts, en:Peanuts

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E160
    • Gehigarria: E322
    • Gehigarria: E412
    • Gehigarria: E440 - Pektina
    • Gehigarria: E471
    • Gehigarria: E476
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Gelling agent
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Laktosa
    • Osagaia: Milk proteins

    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)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Ingeles)

  • E440 - Pektina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Ingeles)

  • 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 (Ingeles)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Ingeles)

Ingredients analysis

  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, Esne-gaina, en:Lactose and milk proteins, en:Butterfat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: fr:Matière grasse de lait anhydre, fr:plaquette-de-chocolat, fr:mono-et-diglycerides-d-acides-gras-et-esters-lactiques-des-mono-et-diglycerides-d-acides-gras

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: _Lait_ écrémé réhydraté, eau, sirop de glucose, sucre, _crème_, graisse végétale de coprah, _lactose_ et protéines de _lait_, cacao maigre en poudre, _amandes_ 1.6%, chocolat noir 0.9% (sucre, pâte de cacao, beurre de cacao, matière grasse _laitière_ anhydre, émulsifiant (polyricinoléate de polyglycérol)), plaquette de chocolat 0.5% (pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithines de tournesol), arôme naturel de vanille), émulsifiants (mono- et diglycérides d'acides gras et esters lactiques des mono- et diglycérides d'acides gras), gélifiants (farine de graines de caroube), gomme guar, pectines, copeaux de chocolat noir 0.4% (pâte de cacao, sucre, beurre de cacao, _beurre_ concentré, émulsifiant (lécithines de _soja_), arôme naturel de vanille), pâte de cacao, arôme naturel de vanille, sel, colorant (caroténoïdes)
    1. _Lait_ écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5 - percent_max: 83.8
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.6 - percent_max: 42.7
    3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.6 - percent_max: 29
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.6 - percent_max: 21
    5. _crème_ -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 1.6 - percent_max: 18.04
    6. graisse végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 1.6 - percent_max: 15.3
    7. _lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 1.6 - percent_max: 13.3428571428571
    8. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1.6 - percent_max: 11.875
    9. _amandes_ -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 1.6 - percent: 1.6 - percent_max: 1.6
    10. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.18 - percent_max: 0.9
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.45
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.3
      4. matière grasse _laitière_ anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 0.225
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.225
        1. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.225
    11. plaquette de chocolat -> fr:plaquette-de-chocolat - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.5
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.25
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.166666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.125
        1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.125
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    12. émulsifiants -> en:emulsifier - percent_min: 0.4 - percent_max: 0.5
      1. mono- et diglycérides d'acides gras et esters lactiques des mono- et diglycérides d'acides gras -> fr:mono-et-diglycerides-d-acides-gras-et-esters-lactiques-des-mono-et-diglycerides-d-acides-gras - percent_min: 0.4 - percent_max: 0.5
    13. gélifiants -> en:gelling-agent - percent_min: 0.4 - percent_max: 0.5
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.4 - percent_max: 0.5
    14. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 0.5
    15. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 0.5
    16. copeaux de chocolat noir -> en:dark-chocolate-chunks - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.4
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.2
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.133333333333333
      4. _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 0.133333333333333
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.08
        1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.08
      6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
    17. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.4
    18. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    19. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.15
    20. colorant -> en:colour - percent_min: 0 - percent_max: 0.15
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15

Elikadura

  • icon

    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: 1

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

    Positive points: 1

    • Proteinak: 1 / 5 (balioa: 2.8, rounded value: 2.8)
    • Fiber: 1 / 5 (balioa: 1.4, rounded value: 1.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 1.6, rounded value: 1.6)

    Negative points: 12

    • Energia: 2 / 10 (balioa: 858, rounded value: 858)
    • Azukreak: 4 / 10 (balioa: 21, rounded value: 21)
    • Gantz saturatua: 6 / 10 (balioa: 6.9, rounded value: 6.9)
    • Sodioa: 0 / 10 (balioa: 60, rounded value: 60)

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

    Nutritional score: (12 - 1)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (53 g)     		Compared to: Izozki
    Energia 858 kj
    (205 kcal)     		455 kj
    (109 kcal)     		-% 19
    Koipe 9,7 g 5,14 g -% 25
    Gantz-azido ase 6,9 g 3,66 g -% 21
    Carbohydrates 26 g 13,8 g -% 13
    Azukre 21 g 11,1 g -% 11
    Fiber 1,4 g 0,742 g +% 9
    Proteina 2,8 g 1,48 g -% 18
    Gatz arrunt 0,15 g 0,08 g -% 10
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,6 % 1,6 %
Serving size: 53 g

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Other information: Surgelé + picto "étoile de surgélation" 8/10 personnes 1L 534.4g e L'histoire : La tradition de brûler une bûche dans l'âtre le soir de Noël prend son origine dans les célébrations païennes du solstice d'hiver où ce cérémonial était un hommage au soleil. Plus tard, avec le développement du Christianisme, cette coutume s'est transformée en cérémonie familiale ; une bûche de grande taille était choisie, décorée et portée en grande pompe dans la pièce commune pour être brûlée dans l'âtre. Elle devait brûler pendant 12 jours : crépitements et flammes étaient interprétés et donnaient les présages de l'année. C'est pour continuer à célébrer ce rituel que la bûche glacée de Noël a vu le jour. Retrouvez la convivialité des veillées hivernales en dégustant en famille ou entre amis la bûche façon dame blanche vanille et chocolat : un grand classique mariant de déclicieuses glaces à la vanille et au chocoalt et une crème glacée saveur crème fouéttée avec l'onctuisuité d'un coeur gourmand de sauce au chocolat.

Abisua: ATTENTION, NE PAS RECONGELER APRÈS DÉCONGÉLATION.

Conservation conditions: À conserver dans un congélateur*** à -18°C et à consommer de préférence avant fin: voir sur le côté de l'emballage.

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

Report a problem

Datuen iturria

Product added on by kiliweb
Last edit of product page on by roboto-app.
Produktuaren orria -gatik editatua asmoth, carrefour, ecoscore-impact-estimator, jeremy64, moon-rabbit, openfoodfacts-contributors, org-carrefour, packbot, yuka.Vi9zNU1aNVJ2TjAwdGZJMDJEYiszZUozM3BPUWNGKzNMOFlLSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Editatu orria