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Bill Knapp's shortbread crumb holiday dunkers - Bill naps - 1
Bill Knapp's shortbread crumb holiday dunkers - Bill naps - 1
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Barcode: 0008229101294 (EAN / EAN-13) 008229101294 (UPC / UPC-A)
Quantity: 1
Packaging: Cardboard box
Brands: Bill naps
Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Doughnuts
Labels, certifications, awards: Bill Knapp's shortbread crumb holiday dunkers
Origin of ingredients: Bill Knapp's LLC 1400 East Michigan avenue street East saline Michigan 48176
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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65 ingredients
ENRICHED WHEAT FLOUR BLEACHED (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, SOYBEAN OIL, NONFAT DRY MILK, CONTAINS 2% OR LESS OF: SOY FLOUR, DEXTROSE, DRY EGG YOLK, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), WHEAT STARCH, SALT, DRY WHEY, SOY LECITHIN, SODIUM PROPIONATE AND SODIUM DIACETATE, MONO & DYGLYCERIDES, SOUR CREAM SOLIDS (CULTURED SOUR CREAM, MALTODEXTRIN, CULTURED BUTTERMILK, CULTURED SKIM MILK, WHEY, LACTIC ACID), SPICE, CELLULOSE GUM, NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEOROYL LACTYLATE, CORN STARCH, MALTODEXTRIN, FOOD STARCH-MODIFIED, NATURAL MIXED TOCOPHEROLS, ALPHA TOCOPHEROLS, BETA CAROTENE, CORN OIL, PALM OIL, CORN SYRUP, CALCIUM CARBONATE, AGAR, RICE FLOUR, GLYCERIN, TAPIOCA STARCH, DRIED GLUCOSE SYRUP, GUM ARABIC, XANTHAN GUM, FD&C BLUE #1, FD&C YELLOW #6, FD&C YELLOW #5, FD&C RED #40. CONTAINS ALLERGENS: WHEAT, SOY, EGG, MILK. WARNING: PRODUCED IN A FACILITY THAT ALSO HANDLES PEANUTS AND TREENUTS AND MAY CONTAIN TRACES OF ONE OR BOTH.Allergens: Eggs, Gluten, Milk, Nuts, Soybeans
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E102 - Tartrazine
- Additive: E110 - Sunset yellow FCF
- Additive: E129 - Allura red
- Additive: E133 - Brilliant blue FCF
- Additive: E160a - Carotene
- Additive: E322 - Lecithins
- Additive: E406 - Agar
- Additive: E414 - Acacia gum
- Additive: E415 - Xanthan gum
- Additive: E422 - Glycerol
- Additive: E450 - Diphosphates
- Additive: E466 - Sodium carboxy methyl cellulose
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Glucose
- Ingredient: Glucose syrup
- Ingredient: Maltodextrin
- Ingredient: Whey
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.
Additives
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E102 - Tartrazine
Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.Source: Wikipedia
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E110 - Sunset yellow FCF
Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.Source: Wikipedia
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E129 - Allura red
Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.Source: Wikipedia
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E133 - Brilliant blue FCF
Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.Source: Wikipedia
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E160a - Carotene
Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.Source: Wikipedia
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E160ai - Beta-carotene
Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.Source: Wikipedia
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E262 - Sodium acetates
Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.Source: Wikipedia
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E262ii - Sodium diacetate
Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.Source: Wikipedia
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E270 - Lactic acid
Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Source: Wikipedia
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E281 - Sodium propionate
Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.Source: Wikipedia
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E307 - Alpha-tocopherol
Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.Source: Wikipedia
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E322 - Lecithins
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
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E322i - Lecithin
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
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E406 - Agar
Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.Source: Wikipedia
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E414 - Acacia gum
Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.Source: Wikipedia
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E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
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E422 - Glycerol
Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.Source: Wikipedia
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E450 - Diphosphates
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
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E466 - Sodium carboxy methyl cellulose
Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.Source: Wikipedia
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E500 - Sodium carbonates
Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.
Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.
Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.
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E500ii - Sodium hydrogen carbonate
Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.
When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.
It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.
Ingredients analysis
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Palm oil
Ingredients that contain palm oil: Palm oil
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Non-vegan
Non-vegan ingredients: Skimmed milk powder, Egg yolk, Whey, Sour cream, Whey, Egg, MilkSome ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of, Mono-and-dyglycerides, Cultured-sour-cream, Cultured-buttermilk, Cultured-skim-milk, Sodium-steoroyl-lactylate, Contains-allergens, Warning, Produced-in-a-facility-that-also-handles-peanuts-and-treenuts-and-may-contain-traces-of-one-and-bothSome ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
en: ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, SOYBEAN OIL, NONFAT DRY MILK, CONTAINS 2% and LESS OF (SOY FLOUR), DEXTROSE, EGG YOLK, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), WHEAT STARCH, SALT, WHEY, SOY LECITHIN, SODIUM PROPIONATE, SODIUM DIACETATE, mono- and DYGLYCERIDES, SOUR CREAM (CULTURED SOUR CREAM, MALTODEXTRIN, CULTURED BUTTERMILK, CULTURED SKIM MILK, WHEY, LACTIC ACID), SPICE, CELLULOSE GUM, NATURAL and ARTIFICIAL FLAVOR, SODIUM STEOROYL LACTYLATE, CORN STARCH, MALTODEXTRIN, FOOD STARCH-MODIFIED, NATURAL MIXED TOCOPHEROLS, ALPHA TOCOPHEROLS, BETA CAROTENE, CORN OIL, PALM OIL, CORN SYRUP, CALCIUM CARBONATE, AGAR, RICE FLOUR, GLYCERIN, TAPIOCA STARCH, DRIED GLUCOSE SYRUP, GUM ARABIC, XANTHAN GUM, FD&C BLUE #1, FD&C YELLOW #6, FD&C YELLOW #5, FD&C RED #40, CONTAINS ALLERGENS (WHEAT), SOY, EGG, MILK, WARNING (PRODUCED IN A FACILITY THAT ALSO HANDLES PEANUTS and TREENUTS and MAY CONTAIN TRACES OF ONE and BOTH)- ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.12765957446809 - percent_max: 100
- FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.303951367781155 - percent_max: 100
- MALTED BARLEY FLOUR -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50
- NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
- REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 25
- THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
- RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
- SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
- WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
- SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25
- NONFAT DRY MILK -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 20
- CONTAINS 2% and LESS OF -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 16.6666666666667
- SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 16.6666666666667
- DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
- EGG YOLK -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 12.5
- LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 11.1111111111111
- BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
- SODIUM ACID PYROPHOSPHATE -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
- WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
- SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 9.09090909090909
- WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
- SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.69230769230769
- SODIUM PROPIONATE -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
- SODIUM DIACETATE -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
- mono- and DYGLYCERIDES -> en:mono-and-dyglycerides - percent_min: 0 - percent_max: 6.25
- SOUR CREAM -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 5.88235294117647
- CULTURED SOUR CREAM -> en:cultured-sour-cream - percent_min: 0 - percent_max: 5.88235294117647
- MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
- CULTURED BUTTERMILK -> en:cultured-buttermilk - percent_min: 0 - percent_max: 1.96078431372549
- CULTURED SKIM MILK -> en:cultured-skim-milk - percent_min: 0 - percent_max: 1.47058823529412
- WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.17647058823529
- LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.980392156862745
- SPICE -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
- CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
- NATURAL and ARTIFICIAL FLAVOR -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- SODIUM STEOROYL LACTYLATE -> en:sodium-steoroyl-lactylate - percent_min: 0 - percent_max: 4.76190476190476
- CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 4.54545454545455
- MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
- FOOD STARCH-MODIFIED -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.16666666666667
- NATURAL MIXED TOCOPHEROLS -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
- ALPHA TOCOPHEROLS -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
- BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.7037037037037
- CORN OIL -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 3.57142857142857
- PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 3.44827586206897
- CORN SYRUP -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 3.33333333333333
- CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.2258064516129
- AGAR -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 3.125
- RICE FLOUR -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 3.03030303030303
- GLYCERIN -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.94117647058824
- TAPIOCA STARCH -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.85714285714286
- DRIED GLUCOSE SYRUP -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.77777777777778
- GUM ARABIC -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
- XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
- FD&C BLUE #1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
- FD&C YELLOW #6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- FD&C YELLOW #5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- FD&C RED #40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
- CONTAINS ALLERGENS -> en:contains-allergens - percent_min: 0 - percent_max: 2.38095238095238
- WHEAT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.38095238095238
- SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
- EGG -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.27272727272727
- MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.17391304347826
- WARNING -> en:warning - percent_min: 0 - percent_max: 2.17391304347826
- PRODUCED IN A FACILITY THAT ALSO HANDLES PEANUTS and TREENUTS and MAY CONTAIN TRACES OF ONE and BOTH -> en:produced-in-a-facility-that-also-handles-peanuts-and-treenuts-and-may-contain-traces-of-one-and-both - percent_min: 0 - percent_max: 2.17391304347826
Nutrition
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Average nutritional quality
⚠ ️Warning: the nutrition facts are not specified. They have been estimated from the list of ingredients.⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 6
- Proteins: 3 / 5 (value: 6.04616854797266, rounded value: 6.05)
- Fiber: 3 / 5 (value: 3.47235099192164, rounded value: 3.47)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 10
- Energy: 4 / 10 (value: 1429.57150067772, rounded value: 1429.6)
- Sugars: 5 / 10 (value: 26.8627952642279, rounded value: 26.86)
- Saturated fat: 1 / 10 (value: 1.07998843594081, rounded value: 1.1)
- Sodium: 0 / 10 (value: 35.6380898588319, rounded value: 35.6)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (10 - 6)
Nutri-Score:
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Doughnuts Fat ? Carbohydrates ? Proteins ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Environment
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Eco-Score B - Low 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.Life cycle analysis
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Average impact of products of the same category: A (Score: 87/100)
Category: Doughnut, plain
Category: Doughnut, plain
- PEF environmental score: 0.22 (the lower the score, the lower the impact)
- including impact on climate change: 1.58 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Ingredients that threatens species
Malus: -10
Contains palm oil
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
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Packaging with a low impact
Malus: -1
Shape Material Recycling Impact Box Cardboard Low
Eco-Score for this product
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Impact for this product: B (Score: 71/100)
Product: Bill Knapp's shortbread crumb holiday dunkers - Bill naps - 1
Life cycle analysis score: 87
Sum of bonuses and maluses: -16
Final score: 71/100
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Carbon footprint
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Equal to driving 0.8 km in a petrol car
158 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Doughnut, plain (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a low impact
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Packaging parts
Box (Cardboard)
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Packaging materials
Material % Packaging weight Paper or cardboard
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Threatened species
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Contains palm oil
Drives deforestation and threatens species such as the orangutan
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by openfoodfacts-contributors
Last edit of product page on by annelotte.
Product page also edited by off.1778c97f-58fe-4ae0-b465-e6d4a5340472, packbot.