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  3. Galette des Rois à la Frangipane
Galette des Rois à la Frangipane
Ty Délice·3700621700132

Galette des Rois à la Frangipane

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Feuilletage50%—
  • Wheat flour50%—›
  • Butterfat25%—›
  • Margarine12.5%—›
  • Palm oil6.3%—›
  • Vegetable fat3.1%—
  • Palm oil1.6%—›
  • Colza oil1.6%—›
  • Water1.6%—›
  • Salt0.8%—›
  • Emulsifier0.4%—
  • E4710.4%—
  • Acidity regulator0.2%—
  • E3300.2%—
  • Preservative<0.1%—
  • E202<0.1%—
  • Colour<0.1%—
  • E160<0.1%—
  • Flavouring<0.1%—
  • Water6.3%—›
  • Salt3.1%—›
  • Egg1.6%—›
  • Preservative0.8%—
  • E2020.4%—
  • Fourrage frangipane0.4%—
  • Butterfat0.4%—›
  • Colour0.4%—
  • E1600.4%—
  • Egg0.2%—›
  • Water<0.1%—›
  • Sugar<0.1%—›
  • Wheat flour<0.1%—›
  • Modified starch<0.1%—›
  • Modified potato starch<0.1%—
  • Almond flour<0.1%—
  • Skimmed milk powder—
  • Whole milk powder—›
  • Raising agent—
  • E450⚠ Low
  • E500—
  • E431—
  • Dextrose—›
  • Thickener—
  • E401—
  • Stabiliser—
  • E471—
  • Wheat starch—›
  • Flavouring—
  • Milk proteins—›
  • Colour—
  • Extract—
  • Arôme amande amère—
Show original label text

Feuilletage : Farine de _blé_, _beurre_ concentré, margarine (huile et graisses végétales de palme et colza, eau, sel, émulsifiant : E471, correcteur d'acidité : E330, conservateur : E202, colorant : caroténoïdes, arôme), eau, sel, _oeufs_, conservateur : E202. Fourrage frangipane 40% : _Beurre_ concentré (colorant : caroténoïdes), _oeufs_, eau, sucre, farine de _blé_, amidon modifié (pomme de terre), farine d'_amandes_ 3.9%, _lait_ écrémé en poudre, _lait_ entier en poudre, poudres à lever : E450-E500-E431, dextrose, épaississant : E401, stabilisant : E471, amidon de _froment_, arôme, protéines du _lait_, colorants alimentaires : extrait végétal, arôme _amande_ amère.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01CREAMCompoundNot assessed
  2. 02MargarineCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04SALTCompoundNot assessed
  5. 05EGGCompoundNot assessed
  6. 06SUGARCompoundNot assessed
  7. 07WHEATCompoundNot assessed
  8. 08Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  9. 09MILKCompoundNot assessed
  10. 10GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  11. 11GLUCOSECompoundNot assessed
  12. 12DEXTROSECompoundNot assessed
  13. 13STARCH 1551CompoundNot assessed
  14. 14Milk proteinsCompoundNot assessed

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