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Mini Cinnamob Rolls - - 26 oz

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Mini Cinnamob Rolls - - 26 oz

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Barcode: 0752202383121 (EAN / EAN-13) 752202383121 (UPC / UPC-A)

Quantity: 26 oz

Countries where sold: United States

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Health

Ingredients

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    160 ingredients

    Water, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin,Folic Acid), Enriched Wheat Flour (Wheat Flour, Niacin,Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Powdered Sugar (Sugar, Cornstarch), Margarine (Palm, Water,Soybean Oil, Salt,Mono-and Diglycerides, Colored with Annatto,Calcium Disodium EDTA added as a preservative, Artificial Butter Flavor, Vitamin A Palmitate added), Cake Base(Sugar, Enriched Wheat Flour Bleached (Flour, Niacin, iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch - Modified, Soybean Oil, Contains 2% or Less of: Defatted Soy Flour, Eggs, Leavening (Baking Soda, Sodium Aluminum Phosphate), Mono-and Diglycerides, Natural and Artificial Flavor, Propylene Glycol Mono-and Diesters of Fatty Acids, Salt, Sodium Stearoyl Lactylate, Vital Wheat Gluten, Whey),Sugar,Brown Sugar, Cinnamon Roll Concentrate (Dextrose, Sugar, Bleached Enriched Wheat Flour (Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dried Whey (Milk), Salt, Gum Arabic, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Soybean Of, Contains 2% or Less of the Following: Mono-and Diglycerides, Calcium Propionate, Enzymes), Whole Eggs, Soybean Oil, Corn Syrup, Palm Oil, Shortening (Canola Oil, Palm Oil), Ground Cinnamon,Powdered Milk, Yeast, Icing Stabilizer (Dextrose, Calcium Sulfate, Calcium Carbonate, Agar and 2% or less of Each of the Following: Salt, Mono-and Diglycerides, Titanium Dioxide (Color), Locust Bean Gum, Corn Starch, Artificial Flavor, Sodium Aluminosilcate (Flow Aid), Danish Improver (Cellulose Gum, Wheat Flour, Guar Gum, Soybean Oil, Ascorbic acid, Enzymes), Monoglyceride (Water, Monoglycerides and 2% or less of the Following: Preservatives (Propionic Acid, Phosphoric Acid), Salt, Maltodextrin, Vegetable Gums (Gum Arabic, Guar Gum), Wheat Four, Enzymes), Icing Stabilizer (Sugar, Calcium Carbonate, Agar, Salt, Monoglycerides), Enzyme Blend (Enriched Wheat Four [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Calcium Sulfate, Salt and 2% or Less of Each of the Following: Enzymes), Natural and Artificial Flavors, Baking Powder (Sodium Bicarbonate, Sodium Aluminum Sulfate, Cornstarch, Monocalcium Phosphate, Calcium Sulfate), Mono - and Diglycerides (Water, Mono - and Diglycerides, Ethoxylated Mono-and Diglycerides and 2% or Less of Each of the Following: Polysorbate 60, Preservatives (Phosphoric Acid,Sodium Propionate), Potassium Sorbate (Preservative). CONTAINS: WHEAT, EGG, SOY, MILK MADE IN A FACILITY THAT PROCESSES ALMONDS, WALNUTS, PECANS, CASHEWS, AND COCONUT.
    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: E160b - Annatto
    • Additive: E171 - Titanium dioxide
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E280 - Propionic acid

    Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
    Source: Wikipedia

  • 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

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • 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

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

  • 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.

  • 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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • 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.

  • 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.

  • E521 - Aluminium sodium sulphate

    Sodium aluminium sulfate: Sodium aluminium sulfate is the inorganic compound with the chemical formula NaAl-SO4-2·12H2O -sometimes written Na2SO4·Al2-SO4-3·24H2O-. Also known as soda alum, sodium alum, or SAS, this white solid is used in the manufacture of baking powder and as a food additive.
    Source: Wikipedia

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

  • E570 - Fatty acids

    Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm, Palm oil, Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Whey, Whey, Whole egg, Milk powder

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Reduced iron, Thiamin mononitrate, Folic acid, Margarine, Colored-with-annatto, Calcium-disodium-edta-added-as-a-preservative, Artificial-butter-flavor, Cake-base, Iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of, Propylene-glycol-mono-and-diesters-of-fatty-acids, Vital-wheat-gluten, Cinnamon-roll-concentrate, Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-the-following, Icing-stabilizer, Agar-and-2-and-less-of-each-of-the-following, Sodium-aluminosilcate, Flow-aid, Danish-improver, Monoglyceride, Monoglycerides-and-2-and-less-of-the-following, Vegetable-gums, Wheat-four, Icing-stabilizer, Monoglycerides, Enzyme-blend, Enriched-wheat-four, Reduced iron, Thiamin mononitrate, Folic acid, Salt-and-2-and-less-of-each-of-the-following, Ethoxylated-mono-and-diglycerides-and-2-and-less-of-each-of-the-following, Facility-that-processes-almonds, And-coconut

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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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!

    : Water, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Powdered Sugar (Sugar, Cornstarch), Margarine (Palm, Water, Soybean Oil, Salt, mono- and Diglycerides, Colored with Annatto, Calcium Disodium EDTA added as a preservative, Artificial Butter Flavor, Vitamin A Palmitate added), Cake Base (Sugar, Enriched Wheat Flour (Flour, Niacin, iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-Modified, Soybean Oil, Contains 2% and Less of (Soy Flour), Eggs, Leavening (Baking Soda, Sodium Aluminum Phosphate), mono- and Diglycerides, Natural and Artificial Flavor, Propylene Glycol mono- and Diesters of Fatty Acids, Salt, Sodium Stearoyl Lactylate, Vital Wheat Gluten, Whey), Sugar, Brown Sugar, Cinnamon Roll Concentrate (Dextrose, Sugar, Enriched Wheat Flour (Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whey, Salt, Gum Arabic, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Soybean Of, Contains 2% and Less of the Following (mono- and Diglycerides), Calcium Propionate, Enzymes), Whole Eggs, Soybean Oil, Corn Syrup, Palm Oil, Shortening (Canola Oil, Palm Oil), Cinnamon, Powdered Milk, Yeast, Icing Stabilizer, Dextrose, Calcium Sulfate, Calcium Carbonate, Agar and 2% and less of Each of the Following (Salt), mono- and Diglycerides, Titanium Dioxide (Color), Locust Bean Gum, Corn Starch, Artificial Flavor, Sodium Aluminosilcate (Flow Aid), Danish Improver (Cellulose Gum, Wheat Flour, Guar Gum, Soybean Oil, Ascorbic acid, Enzymes), Monoglyceride (Water, Monoglycerides and 2% and less of the Following (Preservatives, Propionic Acid), Phosphoric Acid, Salt, Maltodextrin, Vegetable Gums (Gum Arabic, Guar Gum), Wheat Four, Enzymes), Icing Stabilizer (Sugar, Calcium Carbonate, Agar, Salt, Monoglycerides), Enzyme Blend (Enriched Wheat Four, Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Calcium Sulfate, Salt and 2% and Less of Each of the Following (Enzymes), Natural and Artificial Flavors, Baking Powder (Sodium Bicarbonate, Sodium Aluminum Sulfate, Cornstarch, Monocalcium Phosphate, Calcium Sulfate), mono- and Diglycerides, Water, mono- and Diglycerides, Ethoxylated mono- and Diglycerides and 2% and Less of Each of the Following (Polysorbate 60), Preservatives (Phosphoric Acid, Sodium Propionate), Potassium Sorbate (Preservative), FACILITY THAT PROCESSES ALMONDS, WALNUTS, PECANS, CASHEWS, and COCONUT
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.12765957446809 - percent_max: 100
    2. Enriched Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      2. Malted Barley Flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 25
      3. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. Reduced Iron -> en:reduced-iron - percent_min: 0 - percent_max: 12.5
      5. Thiamine Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10
      6. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714
    3. Enriched Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      3. Reduced Iron -> en:reduced-iron - percent_min: 0 - percent_max: 11.1111111111111
      4. Thiamin Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 8.33333333333333
      5. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 5.55555555555556
    4. Powdered Sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      2. Cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
    5. Margarine -> en:margarine - percent_min: 0 - percent_max: 20
      1. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 20
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10
      3. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 6.66666666666667
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0869565
      5. mono- and Diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0869565
      6. Colored with Annatto -> en:colored-with-annatto - percent_min: 0 - percent_max: 1.0869565
      7. Calcium Disodium EDTA added as a preservative -> en:calcium-disodium-edta-added-as-a-preservative - percent_min: 0 - percent_max: 1.0869565
      8. Artificial Butter Flavor -> en:artificial-butter-flavor - percent_min: 0 - percent_max: 1.0869565
      9. Vitamin A Palmitate added -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
    6. Cake Base -> en:cake-base - percent_min: 0 - percent_max: 16.6666666666667
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
      2. Enriched Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 8.33333333333333
        1. Flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 8.33333333333333
        2. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
        3. iron -> en:iron - percent_min: 0 - percent_max: 2.77777777777778
        4. Thiamine Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 2.08333333333333
        5. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        6. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 1.38888888888889
      3. Food Starch-Modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.55555555555556
      4. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 4.16666666666667
      5. Contains 2% and Less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 3.33333333333333
        1. Soy Flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 3.33333333333333
      6. Eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.77777777777778
      7. Leavening -> en:raising-agent - percent_min: 0 - percent_max: 2.38095238095238
        1. Baking Soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
        2. Sodium Aluminum Phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19047619047619
      8. mono- and Diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.08333333333333
      9. Natural and Artificial Flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.85185185185185
      10. Propylene Glycol mono- and Diesters of Fatty Acids -> en:propylene-glycol-mono-and-diesters-of-fatty-acids - percent_min: 0 - percent_max: 1.66666666666667
      11. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0869565
      12. Sodium Stearoyl Lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0869565
      13. Vital Wheat Gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 1.0869565
      14. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.0869565
    7. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. Brown Sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 12.5
    9. Cinnamon Roll Concentrate -> en:cinnamon-roll-concentrate - percent_min: 0 - percent_max: 11.1111111111111
      1. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
      2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.55555555555556
      3. Enriched Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3.7037037037037
        1. Malted Barley Flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 3.7037037037037
        2. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.85185185185185
        3. Reduced Iron -> en:reduced-iron - percent_min: 0 - percent_max: 1.23456790123457
        4. Thiamine Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.925925925925926
        5. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.740740740740741
        6. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 0.617283950617284
      4. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
      5. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0869565
      6. Gum Arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
      7. Leavening -> en:raising-agent - percent_min: 0 - percent_max: 1.0869565
        1. Sodium Acid Pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
        2. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54347825
        3. Monocalcium Phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.362318833333333
      8. Soybean Of -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 1.0869565
      9. Contains 2% and Less of the Following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 1.0869565
        1. mono- and Diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0869565
      10. Calcium Propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
      11. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0869565
    10. Whole Eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 10
    11. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 9.09090909090909
    12. Corn Syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 8.33333333333333
    13. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7.69230769230769
    14. Shortening -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
      1. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 7.14285714285714
      2. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 3.57142857142857
    15. Cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Powdered Milk -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 6.25
    17. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Icing Stabilizer -> en:icing-stabilizer - percent_min: 0 - percent_max: 5.55555555555556
    19. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.26315789473684
    20. Calcium Sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. Agar and 2% and less of Each of the Following -> en:agar-and-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 1.0869565
      1. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0869565
    23. mono- and Diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0869565
    24. Titanium Dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
      1. Color -> en:colour - percent_min: 0 - percent_max: 1.0869565
    25. Locust Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
    26. Corn Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.0869565
    27. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0869565
    28. Sodium Aluminosilcate -> en:sodium-aluminosilcate - percent_min: 0 - percent_max: 1.0869565
      1. Flow Aid -> en:flow-aid - percent_min: 0 - percent_max: 1.0869565
    29. Danish Improver -> en:danish-improver - percent_min: 0 - percent_max: 1.0869565
      1. Cellulose Gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
      2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.54347825
      3. Guar Gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.362318833333333
      4. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.271739125
      5. Ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2173913
      6. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.181159416666667
    30. Monoglyceride -> en:monoglyceride - percent_min: 0 - percent_max: 1.0869565
      1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.0869565
      2. Monoglycerides and 2% and less of the Following -> en:monoglycerides-and-2-and-less-of-the-following - percent_min: 0 - percent_max: 0.54347825
        1. Preservatives -> en:preservative - percent_min: 0 - percent_max: 0.54347825
        2. Propionic Acid -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.271739125
      3. Phosphoric Acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.362318833333333
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.271739125
      5. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2173913
      6. Vegetable Gums -> en:vegetable-gums - percent_min: 0 - percent_max: 0.181159416666667
        1. Gum Arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.181159416666667
        2. Guar Gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.181159416666667
      7. Wheat Four -> en:wheat-four - percent_min: 0 - percent_max: 0.181159416666667
      8. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1358695625
    31. Icing Stabilizer -> en:icing-stabilizer - percent_min: 0 - percent_max: 1.0869565
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0869565
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.54347825
      3. Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.362318833333333
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.271739125
      5. Monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 0.2173913
    32. Enzyme Blend -> en:enzyme-blend - percent_min: 0 - percent_max: 1.0869565
      1. Enriched Wheat Four -> en:enriched-wheat-four - percent_min: 0 - percent_max: 1.0869565
      2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.54347825
      3. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.362318833333333
      4. Reduced Iron -> en:reduced-iron - percent_min: 0 - percent_max: 0.271739125
      5. Thiamine Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.2173913
      6. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.181159416666667
      7. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 0.1552795
    33. Calcium Sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
    34. Salt and 2% and Less of Each of the Following -> en:salt-and-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 1.0869565
      1. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0869565
    35. Natural and Artificial Flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0869565
    36. Baking Powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 1.0869565
      1. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
      2. Sodium Aluminum Sulfate -> en:e521 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54347825
      3. Cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.362318833333333
      4. Monocalcium Phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.271739125
      5. Calcium Sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2173913
    37. mono- and Diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0869565
    38. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.0869565
    39. mono- and Diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0869565
    40. Ethoxylated mono- and Diglycerides and 2% and Less of Each of the Following -> en:ethoxylated-mono-and-diglycerides-and-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 1.0869565
      1. Polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0869565
    41. Preservatives -> en:preservative - percent_min: 0 - percent_max: 1.0869565
      1. Phosphoric Acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
      2. Sodium Propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54347825
    42. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0869565
      1. Preservative -> en:preservative - percent_min: 0 - percent_max: 1.0869565
    43. FACILITY THAT PROCESSES ALMONDS -> en:facility-that-processes-almonds - percent_min: 0 - percent_max: 1.0869565
    44. WALNUTS -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 1.0869565
    45. PECANS -> en:pecan-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15026 - percent_min: 0 - percent_max: 1.0869565
    46. CASHEWS -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 0 - percent_max: 1.0869565
    47. and COCONUT -> en:and-coconut - percent_min: 0 - percent_max: 1.0869565

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,455 kj
    (347 kcal)
    Fat 13.044 g
    Saturated fat 5.435 g
    Salt 1.087 g
    Carbohydrates 52.174 g
    Fiber 0 g
    Sugars 26.087 g
    Proteins 4.348 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.004 %

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Product added on by inf
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, vaporous, yuka.sY2b0xO6T85zoF3NwEKvlkVfeMj5uhnYKzzuuVG3n-bfHq3FW9F10prgMas, yuka.sY2b0xO6T85zoF3NwEKvlmpMUtz9hhTdFEbitkuCmN6TPoDRXfdeyYj3Hao.

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