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Donuts chocolat - Carrefour - 120 g

edit Sayfayı düzenle

Donuts chocolat - Carrefour - 120 g

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Barkod:
3276550589938(EAN / EAN-13)

Miktar: 120 g

Markalar: Carrefour

Kategoriler: Atıştırmalıklar, en:Sweet snacks, Bisküviler ve kekler, Kek, en:Doughnuts, en:Chocolate doughnuts

Mağazalar: Carrefour

Satılan ülkeler: Fransa, Türkiye

Tercihlerinizle eşleştirme

Sağlık

Beslenme

  • icon

    Nutri-Score A

    Çok iyi beslenme kalitesi
    ⚠ ️Uyarı: lif miktarı belirtilmediği için, olası olumlu katkı notuna dahil edilemedi.
    ⚠ ️Uyarı: Meyve, sebze ve kuruyemiş miktarı etikette belirtilmemiştir, içindekiler listesinden tahmin edilmiştir: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      Nutri-Score nedir?

      Nutri-Score, ürünlerin genel besin kalitesine ilişkin bir logodur.

      A'dan E'ye kadar olan puan, tercih edilen besin maddeleri ve gıdalara (proteinler, lif, meyveler, sebzeler ve baklagiller...) ve sınırlanacak besin maddelerine (kalori, doymuş yağ, şekerler, tuz) göre hesaplanır. Puan, besin değerleri tablosundaki verilerden ve bileşim verilerinden (meyveler, sebzeler ve baklagiller) hesaplanır.

    icon

    Negatif puanlar: 0/55

    • icon

      Enerji

      0/10 points (0kJ)

      Enerji gereksinimlerinin üzerindeki enerji alımları, artan kilo alma, aşırı kilo, obezite ve dolayısıyla diyetle ilişkili kronik hastalık risklerinin artmasıyla ilişkilidir.

    • icon

      Şeker

      0/15 points (0g)

      Yüksek şeker tüketimi kilo alımına ve diş çürümelerine neden olabilir. Aynı zamanda tip 2 diyabet ve kardiyovasküler hastalık riskini artırır.

    • icon

      Tuz

      0/20 points (0g)

      Yüksek miktarda tuz (veya sodyum) tüketimi, kalp hastalığı ve felç riskini artırabilen kan basıncının yükselmesine neden olabilir.

    icon

    Pozitif puanlar: 0/17

    • icon

      Proteinler

      0/7 points (0g)

      Protein açısından zengin gıdalar genellikle sağlığa birçok faydası olan temel mineraller olan kalsiyum veya demir açısından zengindir.

    • icon

      Lif

      0/5 points (bilinmeyen)

      Lif bakımından zengin gıdaların (özellikle tam tahıllı gıdalar) tüketilmesi, sindirim sistemi kanserleri, kardiyovasküler hastalıklar, obezite ve diyabet riskini azaltır.

    • icon

      Nutri-Score hesaplamasının detayları

      ⚠ ️Uyarı: lif miktarı belirtilmediği için, olası olumlu katkı notuna dahil edilemedi.
      ⚠ ️Uyarı: Meyve, sebze ve kuruyemiş miktarı etikette belirtilmemiştir, içindekiler listesinden tahmin edilmiştir: 0

      Bu ürün, Nutri-Score hesaplaması için bir içecek kabul edilmemektedir.

      Negatif puanlar 11'den az olduğu için proteinlere ilişkin puanlar sayılır.

      Beslenme puanı: 0 (0 - 0)

      Nutri-Score: A

  • icon

    Besin seviyeleri

    • icon

      Şeker içinde düşük miktar (0%)

      Bilmeniz gerekenler
      • Yüksek şeker tüketimi kilo alımına ve diş çürümelerine neden olabilir. Aynı zamanda tip 2 diyabet ve kardiyovasküler hastalık riskini artırır.

      Öneri: Şeker ve şekerli içeceklerin tüketimini sınırlayın
      • Şekerli içecekler (gazlı içecekler, meyveli içecekler, meyve suları ve nektarlar gibi) mümkün olduğu kadar sınırlandırılmalıdır (günde 1 bardaktan fazla olmamalıdır).
      • Şeker oranı düşük ürünleri tercih edin ve ilave şeker içeren ürünlerin tüketimini azaltın.
    • icon

      Yemek tuzu içinde düşük miktar (0%)

      Bilmeniz gerekenler
      • Yüksek miktarda tuz (veya sodyum) tüketimi, kalp hastalığı ve felç riskini artırabilen kan basıncının yükselmesine neden olabilir.
      • Yüksek tansiyonu olan birçok kişi sahip olduğunu bilmiyor çünkü çoğunlukla hiçbir belirtisi olmuyor.
      • Çoğu insan çok fazla tuz tüketir (günde ortalama 9 ila 12 gram), bu da önerilen maksimum alım seviyesinin yaklaşık iki katıdır.

      Öneri: Tuz ve tuzlu yiyecek tüketimini sınırlayın
      • Yemek pişirirken kullanılan tuz miktarını azaltın ve sofrada bir daha tuz atmayın.
      • Tuzlu atıştırmalıkların tüketimini sınırlayın ve daha az tuz içeren ürünleri seçin.

  • icon

    Beslenme gerçekleri

    Beslenme gerçekleri Satıldığı gibi
    100 g / 100 ml için     		Satıldığı gibi
    porsiyon başına (60 g)     		Nazaran: Kek
    Enerji 0 kj
    (0 kcal)     		0 kj
    (0 kcal)     		-%100
    Yağ 0 g 0 g -%100
    Saturated fat 0 g 0 g -%100
    Karbonhidratlar 0 g 0 g -%100
    Şeker 0 g 0 g -%100
    Fiber ? ?
    Protein 0 g 0 g -%100
    Yemek tuzu 0 g 0 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,391 % 0,391 %
Porsiyon ölçüsü: 60 g

İçindekiler

  • icon

    49 bileşen

    Fransızca: farine de blá, eau,oaufz, huile vágátala palm), margarine (matière gracsa végétala partial.Lamant hydragané (coprah, palm, colza), au, émulaifiant (E471), colorant (E160a), acide Lactique, arôme), aucre, Levure, ámulsifiants (E471 E472a-E481), gluten, sel, poudre Levanta CE450-E500i), dextrose, etabilisant gomme guar (E412), Lactosa, Lait, antioxydant CE300), colarant CE160.), auxiliaire tachnolagiqu Canzymes). GLacaga (9%) : Sucre, matiare gracze vágétale partiellament hydragénée (palm), cacao dégraiceé en poudre, émulsifiants (E322 (soja)-E476-E492), arôme. Décoration (5%) sucre, beurre de cacao, Lait en poudre, pâte de cacao, ar ma.
    Alerjenler: en:Gluten, en:Milk, en:Soybeans

Gıda işleme

Katkı maddeleri

  • E160a - Karoten

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E270 - Laktik asit

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E412 - Guar zamkı

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E492

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E500

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E500i - Sodyum karbonat

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

Malzeme analizi

  • icon

    Vegan değil

    Vegan olmayan malzemeler: Süt, Süt tozu

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

  • icon

    Vejetaryen durumu bilinmiyor

    Tanınmayan içerikler: fr:farine-de-bla, fr:oaufz, fr:huile-vagatala-palm, Margarin, fr:matiere-gracsa-vegetala-partial-lamant-hydragane, fr:palm, fr:au, fr:emulaifiant, fr:aucre, fr:amulsifiants, fr:poudre-levanta-ce450, fr:etabilisant-gomme-guar, fr:lactosa, fr:antioxydant-ce300, fr:colarant-ce160, fr:auxiliaire-tachnolagiqu-canzymes, fr:glacaga, fr:matiare-gracze-vagetale-partiellament-hydragenee, fr:palm, fr:cacao-degraicee-en-poudre, fr:decoration, fr:ar-ma

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

Analiz yalnızca listelenen bileşenlere dayanmaktadır ve işleme yöntemlerini dikkate almamaktadır.
  • icon

    İçerik analizlerinin detayları

    Yardımına ihtiyacımız var!

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

    fr: farine de blá, eau, oaufz, huile vágátala palm, margarine (matière gracsa végétala partial.Lamant hydragané (coprah, palm, colza), au, émulaifiant (e471), colorant (e160a), acide Lactique, arôme), aucre, Levure, ámulsifiants (e471, e472a, e481), gluten, sel, poudre Levanta CE450, e500i, dextrose, etabilisant gomme guar (e412), Lactosa, Lait, antioxydant CE300, colarant CE160, auxiliaire tachnolagiqu Canzymes, GLacaga 9%, matiare gracze vágétale partiellament hydragénée (palm), cacao dégraiceé en poudre, émulsifiants (e322, e476, e492), arôme, Décoration 5%, sucre, beurre de cacao, Lait en poudre, pâte de cacao, ar ma
    1. farine de blá -> fr:farine-de-bla
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    3. oaufz -> fr:oaufz
    4. huile vágátala palm -> fr:huile-vagatala-palm
    5. margarine -> en:margarine
      1. matière gracsa végétala partial.Lamant hydragané -> fr:matiere-gracsa-vegetala-partial-lamant-hydragane
        1. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
        2. palm -> fr:palm
        3. colza -> en:rapeseed - vegan: yes - vegetarian: yes
      2. au -> fr:au
      3. émulaifiant -> fr:emulaifiant
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      4. colorant -> en:colour
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      5. acide Lactique -> en:e270 - vegan: yes - vegetarian: yes
      6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    6. aucre -> fr:aucre
    7. Levure -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009
    8. ámulsifiants -> fr:amulsifiants
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    9. gluten -> en:gluten - vegan: yes - vegetarian: yes
    10. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    11. poudre Levanta CE450 -> fr:poudre-levanta-ce450
    12. e500i -> en:e500i - vegan: yes - vegetarian: yes
    13. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    14. etabilisant gomme guar -> fr:etabilisant-gomme-guar
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes
    15. Lactosa -> fr:lactosa
    16. Lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    17. antioxydant CE300 -> fr:antioxydant-ce300
    18. colarant CE160 -> fr:colarant-ce160
    19. auxiliaire tachnolagiqu Canzymes -> fr:auxiliaire-tachnolagiqu-canzymes
    20. GLacaga -> fr:glacaga - percent: 9
    21. matiare gracze vágétale partiellament hydragénée -> fr:matiare-gracze-vagetale-partiellament-hydragenee
      1. palm -> fr:palm
    22. cacao dégraiceé en poudre -> fr:cacao-degraicee-en-poudre
    23. émulsifiants -> en:emulsifier
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes
      3. e492 -> en:e492 - vegan: maybe - vegetarian: maybe
    24. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    25. Décoration -> fr:decoration - percent: 5
    26. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    27. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    28. Lait en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
    29. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    30. ar ma -> fr:ar-ma

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