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Biscuiterie de Chambord croustillants caramel
Greenveil's read: consider avoiding.
- Critical
- Wheat flour20%—›
- Icing sugar17.5%—
- Butter16.7%—›
- Concentré16.3%—
- Egg white16%—›
- Water11.8%—›
- Egg white4.3%—›
- Egg white2.1%—›
- Acidity regulator2.1%—
- E3302.1%—
- Éclats de caramel au beurré salé13.6%—
- Caramel aromatique à la crème—
- Salted butter—
- Sugar—›
- Glucose syrup—›
- Wheat glucose syrup—
- Cream—›
- 27—
- Beurre salé 21 poudre d'amande—
- Arôme caramel beurre—
- Salé—
- Raising agent—
- Emulsifier—
- E450i—
- Acid—›
- E500ii—
- Wheat flour—›
- Fleur de sel* Fatriqué dans un atelier ut—
- Ieqt des fruib à cmes—
- Mix—
- Hazelnut—›
- Pisüches—
- Almond—›
- Diphosphates (E450)⚠ Low
Show original label text
Farine de blé, sucre glace, beurre (lait) concentré, blancs d'œufs reconstitués (eau, blancs d'œufs poudre pasteurisé (blancs d'œufs, correcteur d'acidité : E330)), éclats de caramel au beurré salé (15%) (lait) (caramel aromatique à la crème et au beurre salé (sucre, sirop de glucose (blé), crème (27 0%), beurre salé 21 poudre d'amande, arôme caramel beurre (lait) salé, poudre à lever (émulsifiant: E450 i; acidifiant E500 ii ; farine de blé), fleur de sel* Fatriqué dans un atelier ut/ieqt des fruib à cmes (mix, noisettes, pisüches et amandes).
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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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