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Brossard le cake à l'anglaise
Greenveil's read: consider avoiding.
- High
- Wheat flour32.3%—›
- Raisins secs16%—›
- Bigarreaux confits15.1%—
- Sweet cherry9.1%—›
- Glucose fructose syrup3%—
- Carrot concentrate1.5%—
- Chokeberry0.8%—
- Acidity regulator0.8%—
- E3300.8%—
- Fresh egg10.1%—
- Sugar10.1%—›
- Colza oil9.8%—›
- Candied orange peel5.1%—
- Orange zest3.2%—
- Glucose fructose syrup1%—
- Sugar0.5%—›
- Acidity regulator0.5%—
- E3300.5%—
- Stabiliser0.8%—
- E4200.8%—
- Glucose syrup0.4%—›
- Barley malt extract0.2%—
- Dextrose<0.1%—›
- Extrait aromatique<0.1%—
- Rum<0.1%—›
- Infusion d'écorces d'oranges douces<0.1%—
- Natural flavouring<0.1%—
- Flavouring—
- Gelling agent—
- E401—
- Raising agent—
- E500—
- E336—
- Salt—›
- Natural orange flavouring—
- Acidity regulator—
- E330—
- Nut—›
- Milk—›
- Soya—›
- Sulfite—›
Show original label text
Farine de blé, raisins secs 16.0 %, bigarreaux confits 15,1 % (bigarreaux, sirop de glucose-fructose, concentré de carotte et d'aronia, correcteur d'acidité acide citrique), œufs frais, sucre, huile de colza, écorces d'orange confites 5,1 % (écorces d'orange, sirop de glucose-fructose, sucre, correcteur d'acidité: acide citrique), stabilisant : sorbitols, sirop de glucose, extrait de malt d'orge, dextrose, extrait aromatique: rhum - infusion d'écorces d'oranges douces - arômes naturels, arôme, gélifiant: alginate de sodium, poudres à lever : carbonates de sodium - tartrates de potassium, sel, arôme naturel d'orange, correcteur d'acidité: acide citrique. Présence possible de arachides, fruits à coque, lait, soja, sulfites.
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Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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