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NESTLE DESSERT Préparation pour Fondant au Chocolat 317g - 317 g

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NESTLE DESSERT Préparation pour Fondant au Chocolat 317g - 317 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant NESTLE FRANCE.

Codi de barres: 7613034060709 (EAN / EAN-13)

Nom comú: Préparation pour Fondant au chocolat

Quantitat: 317 g

Empaquetament: en:Box, en:Sleeve, fr:Boite carton, fr:Boîte en carton, fr:Sachet en plastique, fr:Sachets plastiques

Marques: Nestlé, Nestlé dessert, Préparations

Categories: Snacks, Postres, Aperitius dolços, Galetes i pastissos, Pastís, Ajudants de cuina, Postres de xocolata, en:Pastry helpers, en:Baking Mixes, en:Dessert mixes, en:Cake mixes

Etiquetes, certificacions, premis: Sense aromes artificials, Sense conservants, Sense colorants, Comptador Nutricional, Grau D NutriScore, Mantega de cacau pura, Aliança Tropical, fr:Triman

Botigues: Magasins U, carrefour.fr

Països on es va vendre: França, Illa de la Reunió

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Health

Ingredients

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    11 ingredients

    Francès: Sachet de chocolat noir supérieur à 52% de cacao (175 g) : sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine de tournesol ; arôme naturel de vanille. Sachet de préparation pour fondant (142 g) : sucre, farine de BLE, poudre à lever : diphosphates et carbonates de sodium. Peut contenir : lait.
    Al·lèrgens: en:Gluten
    Rastres: en:Eggs, en:Milk

Food processing

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    Ultra processed foods

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

    • Additiu: E322 - Lecitines
    • Additiu: E450 - Difosfat
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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)

  • 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)

Anàlisi dels ingredients

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    No conté oli de palma

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao, fr:sachet-de-preparation-pour-fondant

    Some ingredients could not be recognized.

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  • icon

    Es desconeix si és vegà

    Unrecognized ingredients: fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao, fr:sachet-de-preparation-pour-fondant

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    Es desconeix si és vegetarià

    Unrecognized ingredients: fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao, fr:sachet-de-preparation-pour-fondant

    Some ingredients could not be recognized.

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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.

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    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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    Sachet de chocolat noir supérieur à 52% de cacao 175%, pâte de cacao, beurre de cacao, émulsifiant (lécithine de tournesol), arôme naturel de vanille, Sachet de préparation pour fondant 142%, farine de BLE, poudre à lever (diphosphates de sodium), carbonates de sodium
    1. Sachet de chocolat noir supérieur à 52% de cacao -> fr:sachet-de-chocolat-noir-superieur-a-52-de-cacao - percent: 175
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    4. émulsifiant -> en:emulsifier
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    6. Sachet de préparation pour fondant -> fr:sachet-de-preparation-pour-fondant - percent: 142
    7. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes
    8. poudre à lever -> en:raising-agent
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes
    9. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes

Nutrició

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    Bad nutritional quality

    ⚠️ Atenció: no s'ha especificat la quantitat de fruites, verdures i fruits secs, no es té en compte la seva possible contribució positiva en la qualificació.

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

    Positive points: 5

    • Proteïnes: 2 / 5 (valor: 4.7, rounded value: 4.7)
    • Fiber: 5 / 5 (valor: 4.9, rounded value: 4.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 26

    • Energia: 5 / 10 (valor: 1990, rounded value: 1990)
    • Sucres: 10 / 10 (valor: 51.1, rounded value: 51.1)
    • Greixos saturats: 10 / 10 (valor: 11.5, rounded value: 11.5)
    • Sodi: 1 / 10 (valor: 128, rounded value: 128)

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

    Score nutritionnel: 21 (26 - 5)

    Nutri-Score: E

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    Sucre en alta quantitat (51.1%)

    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     		Preparat
    per 100 g/100 ml     		Preparat
    per porció (63 g ((63 g)))     		Compared to: Postres de xocolata
    Energia 1.983 kj
    (474 kcal)     		1.990 kj
    (474 kcal)     		1.250 kj
    (299 kcal)     		+139%
    Greix 19,3 g 19,3 g 12,2 g +97%
    Àcid gras saturat 11,5 g 11,5 g 7,25 g +96%
    Carbohydrates 67,9 g 67,9 g 42,8 g +223%
    Sucre 51,1 g 51,1 g 32,2 g +190%
    Fiber 4,9 g 4,9 g 3,09 g +229%
    Proteïna 4,7 g 4,7 g 2,96 g +4%
    Sal comuna 0,32 g 0,32 g 0,202 g +83%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Mida de la porció: 63 g ((63 g))

Entorn

Empaquetament

Transportation

Etiquetes

Altres dades

Preparació: Pour 10 parts. Ajoutez 90 g de beurre et 4 œufs. Préchauffez votre four th 6/7 (200°C) en four traditionnel ou à chaleur tournante. Dans un saladier, faites fondre les palets avec 90 g de beurre en morceaux au four à micro-ondes à 500 W pendant 2 minutes. Mélangez. Ajoutez 4 œufs et le contenu du sachet de préparation. Mélangez. Versez dans un moule à manqué de 24 cm, beurré et fariné. Faites cuire sur grille en milieu de four. Pour une cuisson réussie, surveillez votre fondant 2 à 3 minutes avant la fin du temps indiqué. Attendez 10 minutes avant de démouler.

Condicions de conservació: A conserver au frais et au sec.

Servei al client: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

Fonts de dades

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Producte afegit per shaolan
Última modificació de la pàgina del producte per org-nestle-france.
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