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Nascondini - Mulino Bianco - 330 g

Nascondini - Mulino Bianco - 330 g

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Bar kod: 8076809580618 (EAN / EAN-13)

Quantity: 330 g

Packaging: Plastika, en:Bag

Marke: Mulino Bianco, Barilla, Mulino Bianco

Kategorije: Grickalice, en:Sweet snacks, Keksi i kolači, Keksi, en:Chocolate biscuits, en:Shortbread cookies

Labels, certifications, awards: Održiva poljoprivreda, Bez bojila, Bez palminog ulja

Origin of ingredients: Europska unija, Izvan EU

Manufacturing or processing places: Italia

Traceability code: I09095901

Link to the product page on the official site of the producer: http://www.mulinobianco.it

Stores: Noz, carrefour.fr, Monoprix

Countries where sold: Hrvatska, Francuska, Italija

Matching with your preferences

Health

Sastojci

24 ingredients

: farine de blé 50,2%, sucre, chocolat 12,8 % (pâte de cacao, sucre, beurre de cacao, beurre, émulsifiant : lécithine de soja), beurre, huile de tournesol, amidon de blé, oeufs frais, cacao, lait concentré sucré (lait, sucre), poudre à lever (carbonate acide de sodium, carbonate acide d'ammonium), sel, arôme, émulsifiant: lécithine de soja

Alergeni: Jaja, Gluten, Laktoza, Soja, it:burro

Traces: Gorušice, Orašaste plodove, Sezam

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultraobrađeni prehrambeni i pića proizvodi group:

Aditiv: E322 - Lecitini

Ingredient: Emulgator

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

Aditivi

E322 - Lecitini

Lecitin: Lecitin -E 322- je emulgator za kombiniranje vode i ulja. Biokemijski gledano spada u skupinu fosfatidilkolina, vrste fosfolipida. Dobiva se iz jaja ili soje. Hranjiv je i neotrovan, a koristi se kao dodatak hrani za osobe s oslabljenom funkcijom mozga. No, u nekim slučajevima možda je deriviran iz genetski modificirane soje. Služi kao pričuvni spoj kolina za sintezu acetilkolina. Vrsta lecitina, fosfo-dipalmitoil-fosfatidilkolin -dipalmitoillecitin- -smanjuje napetost površine- ─ kao glavni djelatni sastojak plućnog surfaktanta sprječava adheriranje unutrašnjih površina pluća. Njegov nedostatak je uzrok sindroma respiracijskog distresa kod nedonoščadi. Nedovršeni članak Lecitin koji govori o prehrani treba dopuniti. Dopunite ga prema pravilima Wikipedije.
Source: Wikipedia

E322i - Lecitin

Lecitin: Lecitin -E 322- je emulgator za kombiniranje vode i ulja. Biokemijski gledano spada u skupinu fosfatidilkolina, vrste fosfolipida. Dobiva se iz jaja ili soje. Hranjiv je i neotrovan, a koristi se kao dodatak hrani za osobe s oslabljenom funkcijom mozga. No, u nekim slučajevima možda je deriviran iz genetski modificirane soje. Služi kao pričuvni spoj kolina za sintezu acetilkolina. Vrsta lecitina, fosfo-dipalmitoil-fosfatidilkolin -dipalmitoillecitin- -smanjuje napetost površine- ─ kao glavni djelatni sastojak plućnog surfaktanta sprječava adheriranje unutrašnjih površina pluća. Njegov nedostatak je uzrok sindroma respiracijskog distresa kod nedonoščadi. Nedovršeni članak Lecitin koji govori o prehrani treba dopuniti. Dopunite ga prema pravilima Wikipedije.
Source: Wikipedia

E500 - Natrijevi karbonati

Natrijev karbonat: Natrijev karbonat -Na2CO3 x 10H2O, kristalna soda, kalcinirana soda- je bezbojan do bijeli kruti kristal koji se u prirodi nalazi kao mineral soda -Na2CO3 x 10H2O-, trona, tennonatrit, gejlisit, personit i hanksit. Lako se otapa u vodi, a otopina natrijeva karbonata djeluje jako lužnata, zbog hidrolize, i nagriza tkiva. Najvažnije soli ugljične kiseline su natrijev hidrogenkarbonat i natrijev karbonat. Te soli su od izuzetne važnosti u industrijskoj primjeni. Natrijev karbonat bezvodni -Na2CO3, soda bez vode, soda- je higroskopan, a stajanjem na zraku reagira s CO2 i H2O stvarajući NaHCO3. Neutralizacijom natrijeve lužine ugljikovimIV oksidom nastaje natrijev hidrogenkarbonat -NaHCO3- ili natrijev karbonat -NaCO3-, ovisno o odnosu množina reaktanata: Na+-aq- + OH--aq- + CO2-g- --> NaHCO3-s- 2 Na+-aq- + 2 OH--aq- + CO2-g- --> 2 Na+-aq- + CO32--aq- + H2O Uparavanjem otopine natrijeva karbonata, nastaje bijeli prah, dobro topljiv u vodi. Vodena je otopina zbog hidrolize jako lužnata, pa se vrlo često zbog tog svojstva koristi u industriji kao jeftinija sirovina i zamjena za natrijevu lužinu. Kristalizacijom iz otopine nastaju veliki prozirni kristali - kristalna soda -natrijev karbonat, Na2CO3 x 10 H2O-.
Source: Wikipedia

E500ii - Natrijev hidrogenkarbonat

Natrijev karbonat: Natrijev karbonat -Na2CO3 x 10H2O, kristalna soda, kalcinirana soda- je bezbojan do bijeli kruti kristal koji se u prirodi nalazi kao mineral soda -Na2CO3 x 10H2O-, trona, tennonatrit, gejlisit, personit i hanksit. Lako se otapa u vodi, a otopina natrijeva karbonata djeluje jako lužnata, zbog hidrolize, i nagriza tkiva. Najvažnije soli ugljične kiseline su natrijev hidrogenkarbonat i natrijev karbonat. Te soli su od izuzetne važnosti u industrijskoj primjeni. Natrijev karbonat bezvodni -Na2CO3, soda bez vode, soda- je higroskopan, a stajanjem na zraku reagira s CO2 i H2O stvarajući NaHCO3. Neutralizacijom natrijeve lužine ugljikovimIV oksidom nastaje natrijev hidrogenkarbonat -NaHCO3- ili natrijev karbonat -NaCO3-, ovisno o odnosu množina reaktanata: Na+-aq- + OH--aq- + CO2-g- --> NaHCO3-s- 2 Na+-aq- + 2 OH--aq- + CO2-g- --> 2 Na+-aq- + CO32--aq- + H2O Uparavanjem otopine natrijeva karbonata, nastaje bijeli prah, dobro topljiv u vodi. Vodena je otopina zbog hidrolize jako lužnata, pa se vrlo često zbog tog svojstva koristi u industriji kao jeftinija sirovina i zamjena za natrijevu lužinu. Kristalizacijom iz otopine nastaju veliki prozirni kristali - kristalna soda -natrijev karbonat, Na2CO3 x 10 H2O-.
Source: Wikipedia

E503 - Amonijevi karbonati

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 (Engleski jezik)

E503ii - Amonijev hidrogen karbonat

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 (Engleski jezik)

Ingredients analysis

Bez palminog ulja

No ingredients containing palm oil detected

Nije vegansko

Non-vegan ingredients: Maslac, Maslac, Svježa jaja, Ugušćeno zaslađeno mlijeko, Mlijeko

en:Maybe vegetarian

Ingredients that may not be vegetarian: Aroma

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: farine de _blé_ 50.2%, sucre, chocolat 12.8% (pâte de cacao, sucre, beurre de cacao, _beurre_, émulsifiant (lécithine de _soja_)), _beurre_, huile de tournesol, amidon de _blé_, _oeufs_ frais, cacao, _lait_ concentré sucré (_lait_, sucre), poudre à lever (carbonate acide de sodium, carbonate acide d'ammonium), sel, arôme, émulsifiant (lécithine de _soja_)
farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 50.2 - percent: 50.2 - percent_max: 50.2

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 12.8 - percent_max: 37

chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 12.8 - percent: 12.8 - percent_max: 12.8

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 2.56 - percent_max: 12.8

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.4

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4.26666666666667

_beurre_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 3.2

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.56

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.56

_beurre_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 12.8

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 12.3333333333333

amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 9.25

_oeufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 7.4

cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 6.16666666666667

_lait_ concentré sucré -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5.28571428571429

_lait_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5.28571428571429

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.64285714285714

poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.625

carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.625

carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3125

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.375

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.375

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.375

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.375

Nutrition

Poor 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: 4

Bjelančevine: 3 / 5 (value: 6.1, rounded value: 6.1)

Fiber: 4 / 5 (value: 3.8, rounded value: 3.8)

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

Negative points: 21

Energija: 6 / 10 (value: 2022, rounded value: 2022)

Sugars: 5 / 10 (value: 26, rounded value: 26)

Saturated fat: 9 / 10 (value: 9.1, rounded value: 9.1)

Natrij: 1 / 10 (value: 150, rounded value: 150)

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

Nutritional score: (21 - 4)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Masti in velika količina (20.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Zasićene masne in velika količina (9.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Šećeri in velika količina (26%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Sol in moderate quantity (0.375%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutritivne vrijednosti

Nutritivne vrijednosti	As sold for 100 g / 100 ml	As sold per serving (12,22g)	Compared to: en:Chocolate biscuits
Energija	2.022 kj (482 kcal)	247 kj (58 kcal)	+3%
Masti	20,8 g	2,54 g	-6%
Zasićene masne	9,1 g	1,11 g	-18%
Ugljikohidrati	65,8 g	8,04 g	+8%
Šećeri	26 g	3,18 g	-5%
Vlakna	3,8 g	0,464 g	-7%
Bjelančevina	6,1 g	0,745 g	+3%
Sol	0,375 g	0,046 g	-5%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 12,22g

Environment

Eco-Score C - Moderate environmental impact

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.