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Milk chocolate with tiramisu flavour filling - E.Wedel - 293 g

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Milk chocolate with tiramisu flavour filling - E.Wedel - 293 g

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Barcode: 5901588017617 (EAN / EAN-13)

Quantity: 293 g

Packaging: Plastic

Brands: E.Wedel

Brand owner: E.WEDEL

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Chocolates, Milk chocolates, Filled chocolates, Filled milk chocolates

Labels, certifications, awards: EAC

Stores: Biedronka

Countries where sold: France, Poland, United States

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Health

Ingredients

  • icon

    44 ingredients

    Milk chocolate 50% (sugar, cocoa butter, dried whole milk, cocoa mass, dried whey (from milk), milk fat, emulsifiers: soya lecithin and polyglycerol polyricinoleate, flavouring), sugar, vegetable fat (palm), dried whole milk, dried whey (from milk), sweetened condensed milk, amaretto flavour biscuit granules 1.7% (sugar, apricot kernel flour, wheat flour, egg white powder, lactose (from milk), milk protein, raising agents: sodium hydrogen carbonate, ammonium hydrogen carbonate, flavouring), glucose syrup, dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, cocoa butter, emulsifiers: soya lecithin and polyglycerol polyricinoleate, flavouring), humectants (sorbitols, invertase), alcohol (0.3%), emulsifier (soya lecithin), flavourings. milk chocolate: cocoa solids 29% minimum, milk solids 14% minimum.
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts, pl:orzeszki-arachidowe

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E420 - Sorbitol
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Lactose
    • Ingredient: Milk proteins
    • 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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E500ii - Sodium hydrogen carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
  • icon

    Non-vegan

    Non-vegan ingredients: Milk chocolate, Whole milk powder, Whey powder, Milkfat, Whole milk powder, Whey powder, Sweetened condensed milk, Powdered egg white, Lactose, Milk proteins

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: pl:ciasteczka-o-smaku-amaretto, pl:mączka-z-pestek-moreli, pl:czekolada-gorzka, pl:spirytus

    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.
  • icon

    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!

    Czekolada mleczna 50% (Cukier, Tłuszcz kakaowy, _Mleko_ pełne w proszku, Miazga kakaowa, Serwatka w proszku, Tłuszcz _mleczny_, Emulgatory (lecytyna _sojowa_), e476, Aromat), Cukier, Tłuszcz palmowy, _Mleko_ pełne w proszku, Serwatka w proszku, _Mleko_ zagęszczone słodzone, Ciasteczka o smaku amaretto 1.7% (Cukier, Mączka z pestek moreli, Mąka _pszenna_, Białko _jaja_ w proszku, Laktoza, Białka _mleka_, Substancje spulchniające (wodorowęglan sodu), wodorowęglan amonu, Aromat), Syrop glukozowy, Czekolada gorzka (Miazga kakaowa, Cukier, Kakao o obniżonej zawartości tłuszczu, Tłuszcz kakaowy, Emulgatory (lecytyna _sojowa_), e476, Aromat), Substancje utrzymujące wilgoć (sorbitole, inwertaza), Spirytus 0.3%, Emulgator (lecytyna _sojowa_), Aromaty
    1. Czekolada mleczna -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 50 - percent: 50 - percent_max: 50
      1. Cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.55555555555556 - percent_max: 50
      2. Tłuszcz kakaowy -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. _Mleko_ pełne w proszku -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. Miazga kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. Serwatka w proszku -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
      6. Tłuszcz _mleczny_ -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
      7. Emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
        1. lecytyna _sojowa_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. Aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    2. Cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.16666666666667 - percent_max: 40.3
    3. Tłuszcz palmowy -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1.7 - percent_max: 30.6666666666667
    4. _Mleko_ pełne w proszku -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 1.7 - percent_max: 22.9166666666667
    5. Serwatka w proszku -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 1.7 - percent_max: 14.7111111111111
    6. _Mleko_ zagęszczone słodzone -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - percent_min: 1.7 - percent_max: 10.6083333333333
    7. Ciasteczka o smaku amaretto -> pl:ciasteczka-o-smaku-amaretto - percent_min: 1.7 - percent: 1.7 - percent_max: 1.7
      1. Cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.188888888888889 - percent_max: 1.7
      2. Mączka z pestek moreli -> pl:mączka-z-pestek-moreli - percent_min: 0 - percent_max: 0.85
      3. Mąka _pszenna_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.566666666666667
      4. Białko _jaja_ w proszku -> en:powdered-egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.425
      5. Laktoza -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.34
      6. Białka _mleka_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.34
      7. Substancje spulchniające -> en:raising-agent - percent_min: 0 - percent_max: 0.242857142857143
        1. wodorowęglan sodu -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.242857142857143
      8. wodorowęglan amonu -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.242857142857143
      9. Aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.242857142857143
    8. Syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 1.7
    9. Czekolada gorzka -> pl:czekolada-gorzka - percent_min: 0.3 - percent_max: 1.7
      1. Miazga kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      2. Cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.85
      3. Kakao o obniżonej zawartości tłuszczu -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.566666666666667
      4. Tłuszcz kakaowy -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.425
      5. Emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 0.34
        1. lecytyna _sojowa_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.34
      6. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.283333333333333
      7. Aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.242857142857143
    10. Substancje utrzymujące wilgoć -> en:humectant - percent_min: 0.3 - percent_max: 1.7
      1. sorbitole -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0.15 - percent_max: 1.7
      2. inwertaza -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.85
    11. Spirytus -> pl:spirytus - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    12. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 0.3
      1. lecytyna _sojowa_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    13. Aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3

Nutrition

  • icon

    Bad nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 3 / 5 (value: 5.5, rounded value: 5.5)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 27

    • Energy: 6 / 10 (value: 2191, rounded value: 2191)
    • Sugars: 10 / 10 (value: 57, rounded value: 57)
    • Saturated fat: 10 / 10 (value: 15, rounded value: 15)
    • Sodium: 1 / 10 (value: 100, rounded value: 100)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 26 (27 - 1)

    Nutri-Score: E

  • icon

    Sugars in high quantity (57%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in low quantity (0.25%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (16,3 g)     		Compared to: Filled chocolates
    Energy 2,191 kj
    (524 kcal)     		357 kj
    (85 kcal)     		+3%
    Fat 29 g 4.73 g +5%
    Saturated fat 15 g 2.44 g +1%
    Salt 0.25 g 0.041 g +131%
    Carbohydrates 58 g 9.45 g +3%
    Fiber 1.3 g 0.212 g
    Sugars 57 g 9.29 g +12%
    Proteins 5.5 g 0.897 g +14%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 29 % 29 %
Serving size: 16,3 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by arc2.
Product page also edited by autorotate-bot, moon-rabbit, openfoodfacts-contributors, org-database-usda, packbot, pyrka, roboto-app, sierigh, yuka.WjdrOEtmazRwNmMxbU1BUDlDTEUxb0puM0lDbUIyNjBDL3BQSVE9PQ.

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