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Mini Rolls Milk Chocolate - Cadbury - 260 g

Mini Rolls Milk Chocolate - Cadbury - 260 g

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Codi de barres: 5000221602606 (EAN / EAN-13)

Nom comú: Chocolate flavoured sponge with a vanilla flavour filling, covered with milk chocolate

Quantitat: 260 g

Empaquetament: en:ldpe-film

Marques: Cadbury

Categories: Snacks, Postres, Aperitius dolços, Galetes i pastissos, Pastís, en:Sponge cake, en:Sponge cake filled and covered with chocolate

Etiquetes, certificacions, premis: Vegetarià, Conté llet, Conté soja, Punt verd

Llocs de fabricació o processament: United Kingdom

Botigues: Tesco, Sainsbury's

Països on es va vendre: França, Regne Unit

Matching with your preferences

Health

Ingredients

  • icon

    46 ingredients


    Anglès: Milk chocolate 34% (Sugar, Cocoa mass, Cocoa butter, Dried skimmed milk, Milk fat, Vegetable fat (Palm), Dried whey (from milk), Emulsifier (Soya lecithin)), Vanilla flavour filling 28% (Vegetable oils (Palm, Rapeseed), Glucose syrup, Dextrose, Sugar, Water, Emulsifier (E471), Flavouring), Sugar, Wheat flour (with added Calcium, Iron, Niacin, Thiamin), Water, Glucose syrup, Humectant (Glycerol), Dried whole egg, Fat reduced cocoa, Vegetable oils (Palm, Rapeseed), Dried whey (from milk), Soya flour, Raising agents (E450, Sodium bicarbonate), Dried egg white, Emulsifier (E471), Salt.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E422 - Glicerol
    • Additiu: E450 - Difosfat
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant
    • Ingredient: Sèrum de llet

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E322 - Lecitines


    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 (Anglès)
  • E322i - Lecitina


    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 (Anglès)
  • E422 - Glicerol


    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 (Anglès)
  • E500 - E500 food additive


    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 (Anglès)
  • E500ii - Hidrogencarbonat de sodi


    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 (Anglès)

Anàlisi dels ingredients

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    Oli de palma


    Ingredients that contain palm oil: en:Palm, Oli de palma, Oli de palma
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    No és vegà


    Non-vegan ingredients: Xocolata amb llet, Llet descremada, en:Milkfat, Sèrum de llet, Llet, en:Whole egg, Sèrum de llet, Llet, Clara d'ou

    Some ingredients could not be recognized.

    We need your help!

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    Vegetarià


    No non-vegetarian ingredients detected

    Unrecognized ingredients: en:vanilla-flavour-filling, en:rapeseed-vegetable-oils, Calci, Ferro, Tiamina, en:rapeseed-vegetable-oils

    Some ingredients could not be recognized.

    We need your help!

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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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    Milk chocolate 34% (Sugar, Cocoa mass, Cocoa butter, skimmed _milk_, _Milk_ fat, Vegetable fat (Palm), whey (from _milk_), Emulsifier (_Soya_ lecithin)), Vanilla flavour filling 28% (Palm Vegetable oils, Rapeseed Vegetable oils, Glucose syrup, Dextrose, Sugar, Water, Emulsifier (e471), Flavouring), Sugar, _Wheat_ flour (with added Calcium, Iron, Niacin, Thiamin), Water, Glucose syrup, Humectant (Glycerol), whole _egg_, Fat reduced cocoa, Palm Vegetable oils, Rapeseed Vegetable oils, whey (from _milk_), _Soya_ flour, Raising agents (e450, Sodium bicarbonate), _egg_ white, Emulsifier (e471), Salt
    1. Milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 34 - percent: 34 - percent_max: 34
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.25 - percent_max: 34
      2. Cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 17
      3. Cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.3333333333333
      4. skimmed _milk_ -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.5
      5. _Milk_ fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.8
      6. Vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.66666666666667
        1. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 5.66666666666667
      7. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.85714285714286
        1. from _milk_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.85714285714286
      8. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.25
        1. _Soya_ lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.25
    2. Vanilla flavour filling -> en:vanilla-flavour-filling - percent_min: 28 - percent: 28 - percent_max: 28
      1. Palm Vegetable oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 3.5 - percent_max: 28
      2. Rapeseed Vegetable oils -> en:rapeseed-vegetable-oils - percent_min: 0 - percent_max: 14
      3. Glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.33333333333333
      4. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
      5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.6
      6. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.66666666666667
      7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
      8. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.5
    3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.53333333333333 - percent_max: 28
    4. _Wheat_ flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.714285714285714 - percent_max: 19
      1. with added Calcium -> en:calcium - percent_min: 0.178571428571429 - percent_max: 19
      2. Iron -> en:iron - percent_min: 0 - percent_max: 9.5
      3. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.33333333333333
      4. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 4.75
    5. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.4285714285714
    6. Glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.32142857142857
    7. Humectant -> en:humectant - percent_min: 0 - percent_max: 7.45714285714286
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.45714285714286
    8. whole _egg_ -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.21428571428572
    9. Fat reduced cocoa -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.3265306122449
    10. Palm Vegetable oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 4.66071428571429
    11. Rapeseed Vegetable oils -> en:rapeseed-vegetable-oils - percent_min: 0 - percent_max: 4.14285714285714
    12. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.72857142857143
      1. from _milk_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.72857142857143
    13. _Soya_ flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.38961038961039
    14. Raising agents -> en:raising-agent - percent_min: 0 - percent_max: 3.10714285714286
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.10714285714286
      2. Sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55357142857143
    15. _egg_ white -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.86813186813187
    16. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2.66326530612245
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.66326530612245
    17. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.48571428571429

Nutrició

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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: 0

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

    Positive points: 2

    • Proteïnes: 2 / 5 (valor: 4.8, rounded value: 4.8)
    • Fiber: 2 / 5 (valor: 2.3, rounded value: 2.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 26

    • Energia: 5 / 10 (valor: 1940, rounded value: 1940)
    • Sucres: 9 / 10 (valor: 42.5, rounded value: 42.5)
    • Greixos saturats: 10 / 10 (valor: 11, rounded value: 11)
    • Sodi: 2 / 10 (valor: 220, rounded value: 220)

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

    Score nutritionnel: 24 (26 - 2)

    Nutri-Score: E

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    Sucre en alta quantitat (42.5%)


    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (26g)
    Compared to: en:Sponge cake filled and covered with chocolate
    Energia 1.940 kj
    (465 kcal)
    504 kj
    (121 kcal)
    +15%
    Greix 23,6 g 6,14 g +23%
    Àcid gras saturat 11 g 2,86 g +13%
    Carbohydrates 56,9 g 14,8 g +10%
    Sucre 42,5 g 11 g +17%
    Fiber 2,3 g 0,598 g +61%
    Proteïna 4,8 g 1,25 g +10%
    Sal comuna 0,55 g 0,143 g +31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 26g

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Fonts de dades

Producte afegit per kiliweb
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