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กูยองบิสกิตไส้ครีมโยเกิร์ตและผลไม้ - Gullón - 12ชิ้น

กูยองบิสกิตไส้ครีมโยเกิร์ตและผลไม้ - Producte - es

กูยองบิสกิตไส้ครีมโยเกิร์ตและผลไม้ - Gullón - 12ชิ้น

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Codi de barres: 8410376042528 (EAN / EAN-13)

Nom comú: Galleta rellena de crema

Quantitat: 12ชิ้น

Marques: Gullón

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes

Etiquetes, certificacions, premis: Sense aromes artificials, en:Source of fibre, Alt en fibra, Sense colorants, Sense aromes afegits

Països on es va vendre: França, Portugal, Espanya

Matching with your preferences

Health

Ingredients

54 ingredients

Castellà: Cereales integrales 32% (copos de avena, copos de trigo malteado, harina integral de cebada) crema 28% [azúcar, yogurt desnatado en polvo 18,5%, grasa vegetal (palma galmiste) almidon de trigo, aceite vegetal 9% (girasol alto oleico), leche desnatada en polvo, emulgente (lecitina de soja), ácido láctico], azúcar, arroz inflado (harina de arroz, harina de trigo, sal), aceite vegetal 7% (girasol alto oleico),preparado de frutas rojas 5% |Fruta 29% (fresa, grosella negra, frambuesa), jarabe de fructosa y glucosa, jarabe de glucosa, humectante (glicerol), azúcar, fibra detrigo, agente gelificante (pectina), aceite vegetal girasol), reguladores de acidez (ácido málico y ácido critico), aromas), copos de maíz (maiz, sal, azúcar, jarabe de malta de cebada), fibra vegetal, gelificante (goma arábiga), sal, emulgente (lecitina de soja), gasificante (carbonato acido de amonio), aroma

Al·lèrgens: en:Gluten, en:Milk, en:Soybeans

Rastres: en:Nuts

Food processing

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

Additiu: E322 - Lecitines

Additiu: E414 - Goma aràbiga

Additiu: E422 - Glicerol

Additiu: E440 - Pectina

Ingredient: Emulsionant

Ingredient: Aromes

Ingredient: Gelificant

Ingredient: Glucosa

Ingredient: Xarop de glucosa

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

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

E270 - Àcid làctic

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia (Anglès)

E296 - Àcid màlic

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia (Anglès)

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)

E414 - Goma aràbiga

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
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)

E440 - Pectina

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 (Anglès)

E503 - Carbonatos de amonio

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia (Anglès)

E503ii - Carbonat àcid d'amoni

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia (Anglès)

Anàlisi dels ingredients

No conté oli de palma
No ingredients containing palm oil detected

Unrecognized ingredients: es:palma-galmiste, es:preparado-de-frutas-rojas-5-fruta, es:fibra-detrigo, es:acido-malico-y-acido-critico
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No és vegà
Non-vegan ingredients: Nata, en:Skimmed milk yogurt powder, Llet desnatada en pols
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Es desconeix si és vegetarià
Unrecognized ingredients: es:palma-galmiste, es:preparado-de-frutas-rojas-5-fruta, es:fibra-detrigo, es:acido-malico-y-acido-critico
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients

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Cereales integrales 32% (copos de avena, trigo, harina integral de cebada), crema 28% (azúcar, yogurt desnatado en polvo 18.5%, grasa vegetal (palma galmiste), almidon de trigo, aceite vegetal 9% (girasol alto oleico), leche desnatada en polvo, emulgente (lecitina de soja), ácido láctico), azúcar, arroz inflado (harina de arroz, harina de trigo, sal), aceite vegetal 7% (girasol alto oleico), preparado de frutas rojas 5% |Fruta 29% (fresa, grosella negra, frambuesa), jarabe de fructosa, glucosa, jarabe de glucosa, humectante (glicerol), azúcar, fibra detrigo, agente gelificante (pectina), aceite vegetal girasol, reguladores de acidez (ácido málico y ácido critico), aromas, copos de maíz (maiz, sal, azúcar, jarabe de malta de cebada), fibra vegetal, gelificante (goma arábiga), sal, emulgente (lecitina de soja), gasificante (carbonato acido de amonio), aroma
Cereales integrales -> en:wholemeal-cereal - vegan: yes - vegetarian: yes - percent: 32

copos de avena -> en:oat-flakes - vegan: yes - vegetarian: yes

trigo -> en:wheat - vegan: yes - vegetarian: yes

harina integral de cebada -> en:wholemeal-barley-flour - vegan: yes - vegetarian: yes

crema -> en:cream - vegan: no - vegetarian: yes - percent: 28

azúcar -> en:sugar - vegan: yes - vegetarian: yes

yogurt desnatado en polvo -> en:skimmed-milk-yogurt-powder - vegan: no - vegetarian: yes - percent: 18.5

grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe

palma galmiste -> es:palma-galmiste

almidon de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes

aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 9

girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no

leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes

emulgente -> en:emulsifier

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes

ácido láctico -> en:e270 - vegan: yes - vegetarian: yes

azúcar -> en:sugar - vegan: yes - vegetarian: yes

arroz inflado -> en:puffed-rice - vegan: yes - vegetarian: yes

harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes

harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes

sal -> en:salt - vegan: yes - vegetarian: yes

aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 7

girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no

preparado de frutas rojas 5% |Fruta -> es:preparado-de-frutas-rojas-5-fruta - percent: 29

fresa -> en:strawberry - vegan: yes - vegetarian: yes

grosella negra -> en:blackcurrant - vegan: yes - vegetarian: yes

frambuesa -> en:raspberry - vegan: yes - vegetarian: yes

jarabe de fructosa -> en:fructose-syrup - vegan: yes - vegetarian: yes

glucosa -> en:glucose - vegan: yes - vegetarian: yes

jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes

humectante -> en:humectant

glicerol -> en:e422 - vegan: maybe - vegetarian: maybe

azúcar -> en:sugar - vegan: yes - vegetarian: yes

fibra detrigo -> es:fibra-detrigo

agente gelificante -> en:gelling-agent

pectina -> en:e440a - vegan: yes - vegetarian: yes

aceite vegetal girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no

reguladores de acidez -> en:acidity-regulator

ácido málico y ácido critico -> es:acido-malico-y-acido-critico

aromas -> en:flavouring - vegan: maybe - vegetarian: maybe

copos de maíz -> en:corn-flakes - vegan: yes - vegetarian: yes

maiz -> en:corn - vegan: yes - vegetarian: yes

sal -> en:salt - vegan: yes - vegetarian: yes

azúcar -> en:sugar - vegan: yes - vegetarian: yes

jarabe de malta de cebada -> en:barley-malt-syrup - vegan: yes - vegetarian: yes

fibra vegetal -> en:vegetable-fiber - vegan: yes - vegetarian: yes

gelificante -> en:gelling-agent

goma arábiga -> en:e414 - vegan: yes - vegetarian: yes

sal -> en:salt - vegan: yes - vegetarian: yes

emulgente -> en:emulsifier

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes

gasificante -> en:raising-agent

carbonato acido de amonio -> en:e503ii - vegan: yes - vegetarian: yes

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe

Nutrició

Average nutritional quality
⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteïnes: 4 / 5 (valor: 8, rounded value: 8)

Fiber: 5 / 5 (valor: 8, rounded value: 8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

Negative points: 14

Energia: 5 / 10 (valor: 1821, rounded value: 1821)

Sucres: 5 / 10 (valor: 26, rounded value: 26)

Greixos saturats: 2 / 10 (valor: 2.3, rounded value: 2.3)

Sodi: 2 / 10 (valor: 212, rounded value: 212)

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

Score nutritionnel: 9 (14 - 5)

Nutri-Score: C
→ Apreneu més sobre la Nutri-Score

Greix en Quantitat moderada (15%)
Què us cal saber

Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.

Recomanació: Reduïu el consum de greixos i greixos saturats

Trieu productes amb menys greixos i greixos saturats.
Source: National Health Service UK (NHS) - Fat: the facts

Àcid gras saturat en Quantitat moderada (2.3%)
Què us cal saber

Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.

Recomanació: Reduïu el consum de greixos i greixos saturats

Trieu productes amb menys greixos i greixos saturats.
Source: National Health Service UK (NHS) - Fat: the facts

Sucre en alta quantitat (26%)
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.
Source: National Health Service UK (NHS) - Sugar: the facts

Sal comuna en Quantitat moderada (0.53%)
Què us cal saber

Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.

Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.

La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

Recomanació: Limitau la ingesta de sal i d'aliments rics en sal

Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.

Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction

Source: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Compared to: Galetes
Energia	1.821 kj (435 kcal)	-7%
Greix	15 g	-26%
Àcid gras saturat	2,3 g	-75%
Carbohydrates	63 g	-2%
Sucre	26 g	-10%
Fiber	8 g	+183%
Proteïna	8 g	+29%
Sal comuna	0,53 g	-15%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Entorn

Eco-Score C - Impacte ambiental moderat

⚠️ Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 69/100)

Categoria: Biscuit (cookie)

Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.35 (the lower the score, the lower the impact)
incloent l'impacte sobre el canvi climàtic: 2.88 kg CO2 eq/kg of product

Stage	Impact
Agriculture	80.5 %
Processing	11.8 %
Empaquetament	3.1 %
Transportation	3.2 %
Distribution	1.4 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information

Malus: -5

⚠️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Cap ingredient que amenaci les espècies

Missing packaging information for this product

Malus: -15

⚠️ The information about the packaging of this product is not filled in.

⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 49/100)

Producte: กูยองบิสกิตไส้ครีมโยเกิร์ตและผลไม้ - Gullón - 12ชิ้น

Life cycle analysis score: 69
Sum of bonuses and maluses: -20

Final score: 49/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.5 km in a petrol car

288 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	82.9 %
Processing	7.9 %
Empaquetament	3.8 %
Transportation	4.7 %
Distribution	0.7 %
Consumption	0.0 %

Empaquetament

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Transportation

Orígens dels ingredients

Missing origins of ingredients information

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Fonts de dades

Producte afegit 5 de febrer de 2018, a les 9:15:47 CET per kiliweb
Última modificació de la pàgina del producte 8 d’abril de 2023, a les 8:12:55 CEST per foodless.
La pàgina del producte, també editada per acuario, davidepio, ecoscore-impact-estimator, elcoco, inf, musarana, openfoodfacts-contributors, roboto-app, scanbot, sevenlives, sil, teolemon, thaialagata, yuka.A54bHPioOJcOPfbsw9k75Ai-ELr-PNZ0P1QCoQ, yuka.RnFzQUNab3h1TjRteThRbjJFM0h3dmN0eTYrWFJUK2xLdWNlSWc9PQ, yuka.YUlzZlFLVXptUFFXbXNVZnh3L00vdDl4NkxDelczaXBMT2tTSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmJ6C_TuvwKbMCHuyWu1_fePNIPzRv5pxrj2I6g, yuka.sY2b0xO6T85zoF3NwEKvlmVZU-rkniOeKxbuvV-m7_KIP6LHONRg25rkE6s.

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กูยองบิสกิตไส้ครีมโยเกิร์ตและผลไม้ - Gullón - 12ชิ้น