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Rondoletti Cafe Style Cream Wafers - Seasonal Supplies - 300g

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Rondoletti Cafe Style Cream Wafers - Seasonal Supplies - 300g

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Barcode: 9331275012483 (EAN / EAN-13)

Kandidad: 300g

Mga tatak: Seasonal Supplies

Mga kategorya: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Biskwit, en:Chocolate biscuits, en:Wafers, en:Stuffed wafers, en:Chocolate stuffed wafers

Mga tanda, mga sertipikasyon, mga parangal: en:Sustainable, Halal, en:Sustainable Palm Oil

Pinagmulan ng mga sangkap: Indonesya

Mga bansa kung saan ibinebenta: Pilipinas

Matching with your preferences

Health

Mga Sangkap

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    31 ingredients

    Wikang Ingles: SUGAR, WHEAT FLOUR (GLUTEN), NON HYDROGENATED PALM OIL (PALM OIL), MALTODEXTRIN, TAPIOCA STARCH, COLOUR (E150c), RICE FLOUR, GLUCOSE SYRUP, VEGETABLE OILS (COCONUT OIL, PALM OIL), MILK PROTEIN (MILK), EMULSIFIER (MONO - AND DIGLYCERIDES OF FATTY ACIDS), STABILIZER (SODIUM POLYPHOSPHATE, DIPOTASSIUM PHOSPHATE), ANTICAKING AGENT (SILICON DIOXIDE), COLOUR (BETA CAROTENE), CORN STARCH, MILK POWDER (COW'S MILK), COFFEE POWDER 1%, SALT, EMULSIFIER (SOY LECITHIN), FLAVOURING
    Mga allergen: en:Gluten, en:Milk, en:Soybeans

Food processing

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    Ultra processed foods

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

    • Sangkap: E150c
    • Sangkap: E160a
    • Sangkap: E322
    • Sangkap: E452
    • Sangkap: E471
    • Sangkap: E551
    • Sangkap: Colour
    • Sangkap: Emulsifier
    • Sangkap: Flavouring
    • Sangkap: Glukosa
    • Sangkap: Glucose syrup
    • Sangkap: Maltodextrin
    • Sangkap: Milk proteins

    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

Mga sangkap

  • E160a

    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 (Wikang Ingles)

  • E160ai

    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 (Wikang Ingles)

  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Wikang Ingles)

  • E322i

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Wikang Ingles)

  • E340

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Wikang Ingles)

  • E340ii

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Wikang Ingles)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Wikang Ingles)

  • E551

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia (Wikang Ingles)

Pagsusuri ng sangkap

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    en:Palm oil

    Ingredients that contain palm oil: en:Non-hydrogenated palm oil, en:Palm oil, en:Palm oil
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    en:Non-vegan

    Non-vegan ingredients: en:Milk proteins, en:Milk powder, en:Cow's milk
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

    en: SUGAR, WHEAT FLOUR, NON HYDROGENATED PALM OIL (PALM OIL), MALTODEXTRIN, TAPIOCA STARCH, COLOUR (e150c), RICE FLOUR, GLUCOSE SYRUP, VEGETABLE OILS (COCONUT OIL, PALM OIL), MILK PROTEIN, EMULSIFIER (mono- and DIGLYCERIDES OF FATTY ACIDS), STABILIZER (SODIUM POLYPHOSPHATE, DIPOTASSIUM PHOSPHATE), ANTICAKING AGENT (SILICON DIOXIDE), COLOUR (BETA CAROTENE), CORN STARCH, MILK POWDER (COW'S MILK), COFFEE POWDER 1%, SALT, EMULSIFIER (SOY LECITHIN), FLAVOURING
    1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 84
    2. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1 - percent_max: 42.5
    3. NON HYDROGENATED PALM OIL -> en:non-hydrogenated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1 - percent_max: 28.6666666666667
      1. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1 - percent_max: 28.6666666666667
    4. MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 21.75
    5. TAPIOCA STARCH -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1 - percent_max: 17.6
    6. COLOUR -> en:colour - percent_min: 1 - percent_max: 14.8333333333333
      1. e150c -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 14.8333333333333
    7. RICE FLOUR -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 1 - percent_max: 12.8571428571429
    8. GLUCOSE SYRUP -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1 - percent_max: 11.375
    9. VEGETABLE OILS -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1 - percent_max: 10.2222222222222
      1. COCONUT OIL -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0.5 - percent_max: 10.2222222222222
      2. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 5.11111111111111
    10. MILK PROTEIN -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 9.3
    11. EMULSIFIER -> en:emulsifier - percent_min: 1 - percent_max: 8.54545454545454
      1. mono- and DIGLYCERIDES OF FATTY ACIDS -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1 - percent_max: 8.54545454545454
    12. STABILIZER -> en:stabiliser - percent_min: 1 - percent_max: 7.91666666666667
      1. SODIUM POLYPHOSPHATE -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 7.91666666666667
      2. DIPOTASSIUM PHOSPHATE -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.95833333333333
    13. ANTICAKING AGENT -> en:anti-caking-agent - percent_min: 1 - percent_max: 7.38461538461539
      1. SILICON DIOXIDE -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 7.38461538461539
    14. COLOUR -> en:colour - percent_min: 1 - percent_max: 6.92857142857143
      1. BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1 - percent_max: 6.92857142857143
    15. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 1 - percent_max: 6.38461538461539
    16. MILK POWDER -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 1 - percent_max: 5.85714285714286
      1. COW'S MILK -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 1 - percent_max: 5.85714285714286
    17. COFFEE POWDER -> en:coffee-powder - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 1 - percent: 1 - percent_max: 1
    18. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    19. EMULSIFIER -> en:emulsifier - percent_min: 0 - percent_max: 0
      1. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0
    20. FLAVOURING -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

Nutrisyon

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    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: 2

    • Mga Protina: 2 / 5 (halaga: 3.85, rounded value: 3.85)
    • Fiber: 2 / 5 (halaga: 1.92, rounded value: 1.92)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (halaga: 0, rounded value: 0)

    Negative points: 21

    • Inirhiya: 5 / 10 (halaga: 1970, rounded value: 1970)
    • Mga asukal: 9 / 10 (halaga: 40.4, rounded value: 40.4)
    • Saturated na taba: 7 / 10 (halaga: 7.69, rounded value: 7.7)
    • Sodium: 0 / 10 (halaga: 0, rounded value: 0)

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

    Nutritional score: (21 - 2)

    Nutri-Score:

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    Mga katotohanan ng Nutrisyon

    Mga katotohanan ng Nutrisyon As sold
    para sa 100 g / 100 ml     		As sold
    bawat serving (26g)     		Compared to: en:Chocolate biscuits
    Enerhiya 1,970 kj
    (469 kcal)     		511 kj
    (122 kcal)
    Fat 16.2 g 4.2 g
    Saturated fat 7.69 g 2 g
    Monounsaturated fat 5 g 1.3 g
    Polyunsaturated fat 2.69 g 0.7 g
    Carbohydrates 76.9 g 20 g
    Asukal 40.4 g 10.5 g
    Fiber 1.92 g 0.5 g
    Protina 3.85 g 1 g
    Asin 0 g 0 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Sukat ng serving: 26g

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