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- Baba au rhum Negrita 68.6% Eau50%—
- Sugar25%—›
- Broad bean flour12.5%—
- Wheat flour6.3%—›
- Wheat malt3.1%—
- Rhum Negrita3.1%—
- Whole egg—
- Butterfat—›
- Yeast—›
- Salt—›
- Garniture 16.7% Crème chantilly—
- Cream—›
- Stabilisant e407⚠ Low
- Water—›
- Sugar—›
- Vegetable oil—›
- Palm kernel oil—›
- Maltodextrin—›
- Humectant—
- E422—
- Modified potato starch—
- Dextrose—›
- Emulsifier—
- E471—
- E472b—
- E322—
- Milk proteins—›
- Acid—›
- E331—
- E340⚠ Low
- Stabiliser—
- E401—
- E466⚠ Low
- Flavouring—
- Sunflower oil—›
- Glucose—›
- Salt—›
- Colour—
- E160a—
- Sugar—›
- Raspberry—›
- Apple—›
- Sirop de glucise—
- Water—›
- Gelling agent—
- E440a—
- Acid—›
- E330—
- Acidity regulator—
- E341⚠ Low
- Colour—
- E163—
- Finition—
- Water—›
- Glucose fructose syrup—
- Sugar—›
- Gelling agent—
- E440a—
- Acidity regulator—
- E330—
- E340⚠ Low
Show original label text
Baba au rhum Negrita 68,6 % Eau, sucre, farine de fèves, farine de blé (GLUTEN), malt de blé (GLUTEN), Rhum Negrita 4,9 %, ŒUFS entiers, beurre concentré (LAIT), levure, sel. Garniture 16,7 % Crème chantilly 14,7 % ( crème (LAIT) (stabilisant E407), eau, sucre, huile végétale partiellement hydrogénée (palmiste), maltodextrine, humectant E422, amidon modifié de pomme de terre, dextrose, émulsifiants (E471, E472b, E322 (SOJA), protéines de LAIT, acidifiants (E331, E340), stabilisants (E401, E466), arômes, huile de tournesol, glucose, sel, colorant E160a), sucre, framboises, pommes, sirop de glucise, eau, gélifiant E440, acidifiant E330, correcteur d'acidité E341, colorant E163. Finition 14,7% : Eau, sirop de glucose-fructose, sucre, gélifiant E440, correcteurs d'acidité (E330, E340).
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Potassium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
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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