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Cofler Blockazo - Arcor - 1 kg

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Cofler Blockazo - Arcor - 1 kg

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Barra-kodea: 7790580115579 (EAN / EAN-13)

Izen arrunta: chocolate con leche con maní.

Kopurua: 1 kg

Ontziratzea: en:Plastic, 07 OTHER, en:Bag

Markak: Arcor, Cofler

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Milk chocolates, en:Flavoured chocolates, en:Flavoured milk chocolates, en:Milk chocolate bar

Etiketak, ziurtagiriak, sariak: en:Green Dot

Origin of ingredients: Argentina

Manufacturing or processing places: Arroyito, Córdoba, Argentina

Traceability code: RNE 04002852 CC / 1900218-6 SL, RNPA 04039975, 080503190006, RFC UME941006L77, RE 00231, RSPA 040110, IM SRA 1409/1898

Saltzen diren herrialdeak: Argentina, Bolivia, Mexiko, Paraguai, Peru, Espainia, Uruguai

Matching with your preferences

Health

Osagaiak

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    11 ingredients

    : CHOCOLATE CON LECHE (AZÚCAR, MANTECA DE CACAO, LECHE ENTERA EN POLVO, MASA DE CACAO, LECHE DESCREMADA EN POLVO, EMULSIONANTE (LECITINA DE SOJA), AROMA ARTIFICIAL (VAINILLINA)), MANÍ 25%.
    Alergenoak: en:Milk, en:Peanuts, en:Soybeans
    Aztarnak: en:Gluten, 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

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    en:Non-vegan

    Non-vegan ingredients: Esnedun txokolate, en:Whole milk powder, en:Skimmed milk powder
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

    : CHOCOLATE CON LECHE (AZÚCAR, MANTECA DE CACAO, LECHE ENTERA EN POLVO, MASA DE CACAO, LECHE DESCREMADA EN POLVO, EMULSIONANTE (LECITINA DE SOJA), AROMA ARTIFICIAL (VAINILLINA)), MANÍ 25%
    1. CHOCOLATE CON LECHE -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 75 - percent_max: 75
      1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 10.7142857142857 - percent_max: 42
      2. MANTECA DE CACAO -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 5.5 - percent_max: 37.5
      3. LECHE ENTERA EN POLVO -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 25
      4. MASA DE CACAO -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 18.75
      5. LECHE DESCREMADA EN POLVO -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 15
      6. EMULSIONANTE -> en:emulsifier - percent_min: 0 - percent_max: 12.5
        1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 12.5
      7. AROMA ARTIFICIAL -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10.7142857142857
        1. VAINILLINA -> en:vanillin - percent_min: 0 - percent_max: 10.7142857142857
    2. MANÍ -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 25 - percent: 25 - percent_max: 25

Elikadura

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 25

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

    Positive points: 3

    • Proteinak: 5 / 5 (balioa: 13, rounded value: 13)
    • Fiber: 3 / 5 (balioa: 3.4, rounded value: 3.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 25, rounded value: 25)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2293, rounded value: 2293)
    • Azukreak: 9 / 10 (balioa: 42, rounded value: 42)
    • Gantz saturatua: 10 / 10 (balioa: 16, rounded value: 16)
    • Sodioa: 1 / 10 (balioa: 106, rounded value: 106)

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

    Nutritional score: (26 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1/40 tableta 25 g)     		Compared to: en:Milk chocolate bar
    Energia 2.293 kj
    (550 kcal)     		573 kj
    (138 kcal)     		+% 3
    Koipe 35 g 8,75 g +% 14
    Gantz-azido ase 16 g 4 g -% 8
    Gantz-azido monoasegabe 14 g 3,5 g
    Polyunsaturated fat 5,3 g 1,32 g
    Trans fat 0 g 0 g
    Kolesterol 8,2 mg 2,05 mg
    Carbohydrates 44 g 11 g -% 18
    Azukre 42 g 10,5 g -% 15
    Fiber 3,4 g 0,85 g +% 110
    Proteina 13 g 3,25 g +% 52
    Gatz arrunt 0,265 g 0,066 g -% 0
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25 % 25 %
    Cocoa (minimum) 29 % 29 %
Serving size: 1/40 tableta 25 g

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Carbon footprint

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Product added on by zucarita
Last edit of product page on by 5m4u9.
Produktuaren orria -gatik editatua openfoodfacts-contributors.

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