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Chocolate covered Waffles - Prozis - 180 g

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Chocolate covered Waffles - Prozis - 180 g

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Barra-kodea: 5600499545911 (EAN / EAN-13)

Kopurua: 180 g

Markak: Prozis

Kategoriak: en:Snacks, en:Sweet snacks, en:Frozen foods, en:Biscuits and cakes, en:Pastries, en:Waffles

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

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    34 ingredients

    Frantses: Farine de BLÉ, Edulcorant (Maltitols), Chocolat Noir (21%) (Pâte de Cacao, Édulcorant (Maltitols), Beurre de Cacao, Emulsifiant (Lécithines (SOJA)), Arôme Naturel de Vanille), Huiles Végétales (Huile de Palme, Huile de Colza), ŒUF, Farine de SOJA, Fructo-Oligosaccharides, Amidon Modifié, Stabilisant (Glycérol), Arôme Naturel, Sel, Émulsifiant (Lécithines (SOJA)), Conservateur (Sorbate de Potassium), Poudres à Lever (Diphosphates, Carbonates de Sodium, Phosphates de Calcium), Jus de Citron, Correcteur d'Acidité (Acétates de Sodium). Cacao: 54% minimum dans le Chocolat Noir.
    Alergenoak: en:Eggs, en:Gluten, en:Soybeans

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: E14XX
    • Gehigarria: E322
    • Gehigarria: E422 - Glizerina
    • Gehigarria: E450
    • Gehigarria: E965
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Sweetener

    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

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Ingeles)

  • E262

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia (Ingeles)

  • 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)

  • E341

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia (Ingeles)

  • E422 - Glizerina

    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 (Ingeles)

  • 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 (Ingeles)

  • E965

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    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: Farine de BLÉ, Edulcorant (Maltitols), Chocolat Noir 21% (Pâte de Cacao, Édulcorant (Maltitols), Beurre de Cacao, Emulsifiant (Lécithines de SOJA), Arôme Naturel de Vanille), Huiles Végétales (Huile de Palme, Huile de Colza), ŒUF, Farine de SOJA, Fructo-Oligosaccharides, Amidon Modifié, Stabilisant (Glycérol), Arôme Naturel, Sel, Émulsifiant (Lécithines de SOJA), Conservateur (Sorbate de Potassium), Poudres à Lever (Diphosphates, Carbonates de Sodium, Phosphates de Calcium), Jus de Citron, Correcteur d'Acidité (Acétates de Sodium), Cacao 54%
    1. Farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    2. Edulcorant -> en:sweetener
      1. Maltitols -> en:e965 - vegan: yes - vegetarian: yes
    3. Chocolat Noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 21
      1. Pâte de Cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      2. Édulcorant -> en:sweetener
        1. Maltitols -> en:e965 - vegan: yes - vegetarian: yes
      3. Beurre de Cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. Emulsifiant -> en:emulsifier
        1. Lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. Arôme Naturel de Vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    4. Huiles Végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. Huile de Palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      2. Huile de Colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    5. ŒUF -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    6. Farine de SOJA -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900
    7. Fructo-Oligosaccharides -> en:fructooligosaccharide
    8. Amidon Modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    9. Stabilisant -> en:stabiliser
      1. Glycérol -> en:e422 - vegan: maybe - vegetarian: maybe
    10. Arôme Naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    11. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    12. Émulsifiant -> en:emulsifier
      1. Lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    13. Conservateur -> en:preservative
      1. Sorbate de Potassium -> en:e202 - vegan: yes - vegetarian: yes
    14. Poudres à Lever -> en:raising-agent
      1. Diphosphates -> en:e450 - vegan: yes - vegetarian: yes
      2. Carbonates de Sodium -> en:e500 - vegan: yes - vegetarian: yes
      3. Phosphates de Calcium -> en:e341 - vegan: yes - vegetarian: yes
    15. Jus de Citron -> en:lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028
    16. Correcteur d'Acidité -> en:acidity-regulator
      1. Acétates de Sodium -> en:e262 - vegan: yes - vegetarian: yes
    17. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 54

Elikadura

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    Average 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: 5

    • Proteinak: 4 / 5 (balioa: 6.6, rounded value: 6.6)
    • Fiber: 5 / 5 (balioa: 5.9, rounded value: 5.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 1.0009765625, rounded value: 1)

    Negative points: 15

    • Energia: 4 / 10 (balioa: 1657, rounded value: 1657)
    • Azukreak: 0 / 10 (balioa: 0, rounded value: 0)
    • Gantz saturatua: 10 / 10 (balioa: 11, rounded value: 11)
    • Sodioa: 1 / 10 (balioa: 140, rounded value: 140)

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

    Nutritional score: (15 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Waffles
    Energia 1.657 kj
    (396 kcal)     		-% 11
    Koipe 21 g -% 1
    Gantz-azido ase 11 g -% 3
    Carbohydrates 53 g -% 6
    Azukre 0 g -% 100
    Fiber 5,9 g +% 228
    Proteina 6,6 g +% 4
    Gatz arrunt 0,35 g -% 39
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,001 %
Serving size: 1 gaufre

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Product added on by elcoco
Last edit of product page on by kiliweb.
Produktuaren orria -gatik editatua elcoco.38fd0f64af3692486f41e5d19cd9e5b0, feat, foodless, foodvisor, jeanvaljeann, moon-rabbit, quechoisir, roboto-app, scanbot, yuka.SGZGYkM0OGg5OThMb01NRHdUckwwZHRRMlpXN1REdXRDTklCSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkNgbcHn-xjDCDvguFWVwtPRcMDSQ99curHZCqs, yuka.sY2b0xO6T85zoF3NwEKvllVjcdSFmQrNKx_QmGOOxoeHBY3FX_Us5JDbYqo, yuka.sY2b0xO6T85zoF3NwEKvlmZ2V8jXnGmaLxLtvkLRyfyAMrzJYe9dv9DmKas.

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