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Croissant Cacao Viruta - peiron & torrent - 280 g (8)

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Croissant Cacao Viruta - peiron & torrent - 280 g (8)

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Barra-kodea: 8436009678520 (EAN / EAN-13)

Izen arrunta: Croissant relleno de crema al cacao decorado con virutas al cacao

Kopurua: 280 g (8)

Markak: peiron & torrent

Kategoriak: en:Snacks, en:Sweet snacks, en:Sweet pastries and pies, en:Viennoiseries, en:Chocolate croissant

Etiketak, ziurtagiriak, sariak: en:Green Dot

Traceability code: ES 20.27348/B CE

Dendak: Bonpreu

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    50 ingredients

    : Relleno de chocolate [azúcar, aceites vegetales (palma, nabina), cacao desgrasado en polvo (8%), suero de LECHE en polvo, emulgente: lecitina de girasol y aromas], harina de TRIGO, manteca de cerdo, agua, azúcar, grasa vegetal (palma), levadura, HUEVO líquido pasteurizado, grasa vegetal totalmente hidrogenada (palmiste), jarabe de glucosa y fructosa, cacao desgrasado en polvo, sal, GLUTEN DE TRIGO, emulgentes: E-471, E-472e, E-481 y lecitina de girasol, agente de recubrimiento: E-553b, conservadores: E-282 y E-202, antioxidantes: E-331, E-320, E-304, E-300, E-306 y ácido citrico, gelificante: pectinas, colorantes: E-170, E-150d y carotenos, estabilizante: goma guar y aromas.
    Alergenoak: en:Eggs, en:Gluten, en:Milk
    Aztarnak: en:Mustard, en:Nuts, 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: E150d
    • Gehigarria: E170
    • Gehigarria: E322
    • Gehigarria: E412
    • Gehigarria: E440 - Pektina
    • Gehigarria: E471
    • Gehigarria: E472e
    • Gehigarria: E481
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Gelling agent
    • Osagaia: Glazing agent
    • Osagaia: Glukosa
    • Osagaia: Gluten
    • Osagaia: Hydrogenated fat
    • Osagaia: Esne-gazur

    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

  • E170

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia (Ingeles)

  • 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)

  • E282

    Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
    Source: Wikipedia (Ingeles)

  • E304

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia (Ingeles)

  • E320

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    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)

  • E330 - Azido zitriko

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Ingeles)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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)

  • E481

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm, en:Palm, Palmiste olio
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    en:Non-vegan

    Non-vegan ingredients: en:Whey powder, Txerri-gantz, en:Liquid egg, en:Fully hydrogenated vegetable fat
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

    : Relleno de chocolate (azúcar, aceites vegetales (palma, nabina), cacao desgrasado en polvo 8%, suero de LECHE en polvo, emulgente (lecitina de girasol, aromas)), harina de TRIGO, manteca de cerdo, agua, azúcar, grasa vegetal (palma), levadura, HUEVO líquido, grasa vegetal totalmente hidrogenada (palmiste), jarabe de glucosa y fructosa, cacao desgrasado en polvo, sal, GLUTEN DE TRIGO, emulgentes (e471), e472e, e481, lecitina de girasol, agente de recubrimiento (e553b), conservadores (e282), e202, antioxidantes (e331), e320, e304, e300, e306, ácido citrico, gelificante (pectinas), colorantes (e170), e150d, carotenos, estabilizante (goma guar, aromas)
    1. Relleno de chocolate -> en:chocolate-filling - vegan: maybe - vegetarian: yes
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
        1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
        2. nabina -> en:rapeseed - vegan: yes - vegetarian: yes
      3. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent: 8
      4. suero de LECHE en polvo -> en:whey-powder - vegan: no - vegetarian: maybe
      5. emulgente -> en:emulsifier
        1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
        2. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    2. harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    3. manteca de cerdo -> en:pork-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16530
    4. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    7. levadura -> en:yeast - vegan: yes - vegetarian: yes
    8. HUEVO líquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    9. grasa vegetal totalmente hidrogenada -> en:fully-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe
      1. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
    10. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    11. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    12. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    13. GLUTEN DE TRIGO -> en:wheat-gluten - vegan: yes - vegetarian: yes
    14. emulgentes -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    15. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    16. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    17. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    18. agente de recubrimiento -> en:glazing-agent
      1. e553b -> en:e553b - vegan: yes - vegetarian: yes
    19. conservadores -> en:preservative
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes
    20. e202 -> en:e202 - vegan: yes - vegetarian: yes
    21. antioxidantes -> en:antioxidant
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes
    22. e320 -> en:e320 - vegan: yes - vegetarian: yes
    23. e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    24. e300 -> en:e300 - vegan: yes - vegetarian: yes
    25. e306 -> en:e306 - vegan: yes - vegetarian: yes
    26. ácido citrico -> en:e330 - vegan: yes - vegetarian: yes
    27. gelificante -> en:gelling-agent
      1. pectinas -> en:e440a - vegan: yes - vegetarian: yes
    28. colorantes -> en:colour
      1. e170 -> en:e170
    29. e150d -> en:e150d - vegan: yes - vegetarian: yes
    30. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    31. estabilizante -> en:stabiliser
      1. goma guar -> en:e412 - vegan: yes - vegetarian: yes
      2. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe

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: 6

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

    Positive points: 2

    • Proteinak: 2 / 5 (balioa: 4.7, rounded value: 4.7)
    • Fiber: 2 / 5 (balioa: 2.5, rounded value: 2.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 6.25, rounded value: 6.3)

    Negative points: 25

    • Energia: 6 / 10 (balioa: 2190, rounded value: 2190)
    • Azukreak: 7 / 10 (balioa: 32, rounded value: 32)
    • Gantz saturatua: 10 / 10 (balioa: 12, rounded value: 12)
    • Sodioa: 2 / 10 (balioa: 220, rounded value: 220)

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

    Nutritional score: (25 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (35 g)     		Compared to: en:Chocolate croissant
    Energia 2.190 kj
    (527 kcal)     		766 kj
    (184 kcal)     		+% 11
    Koipe 34 g 11,9 g +% 25
    Gantz-azido ase 12 g 4,2 g -% 2
    Carbohydrates 50 g 17,5 g +% 2
    Azukre 32 g 11,2 g +% 46
    Fiber 2,5 g 0,875 g -% 4
    Proteina 4,7 g 1,65 g -% 10
    Gatz arrunt 0,55 g 0,193 g -% 14
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6,25 % 6,25 %
Serving size: 35 g

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Product added on by kiliweb
Last edit of product page on by duhowpi.
Produktuaren orria -gatik editatua thaialagata, yuka.ZDRNZFM2a1psOEF3cWZBRCswUHMvc05UeTdtWlltK21LYkFMSWc9PQ.

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