Mini viennoiseries x10
Health
Nutrition
Nutri-Score data warning
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 1455 kJ (348 kcal) |
| Fat | 19 g |
| Saturated fat | 13 g |
| Carbohydrates | 37 g |
| Sugars | 9.4 g |
| Dietary fiber | 0 g |
| Proteins | 6.3 g |
| Salt | 0.84 g |
| Sodium | 0.336 g |
| Alcohol | 0 % vol |
| Fruits, vegetables and legumes | ~ 0.0000954139977693558 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 1455 kJ (348 kcal) | 1455 kJ (348 kcal) | ? |
| Fat | 19 g | 19 g | ? |
| Saturated fat | 13 g | 13 g | ? |
| Carbohydrates | 37 g | 37 g | ? |
| Sugars | 9.4 g | 9.4 g | ? |
| Dietary fiber | 0 g | 0 g | ? |
| Proteins | 6.3 g | 6.3 g | ? |
| Salt | 0.84 g | 0.84 g | ? |
| Sodium | 0.336 g | 0.336 g | ? |
| Alcohol | 0 % vol | 0 % vol | ? |
| Fruits, vegetables and legumes | ~ 0.0000954139977693558 % | ? | ~ 0.0000954139977693558 % |
Serving size
Ingredients
Ingredients image
Ingredients list
Ingredient information
Added sugars
Allergens
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: fr:pate-feuilletee-surgelee-au-beurre, fr:mini-chausson-garni-de-puree-de-pommes
Vegetarian status unknown
Unrecognized: fr:pate-feuilletee-surgelee-au-beurre, fr:mini-chausson-garni-de-puree-de-pommes
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E14XX - Modified StarchEmulsifierStabiliserThickener
No additive description is available yet.
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
E322 - LecithinsAntioxidantEmulsifier
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.
E322i - LecithinAntioxidantEmulsifier
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.
E401 - sodium alginateCarrierEmulsifierHumectantSequestrantStabiliserThickener
No additive description is available yet.
E450 - Diphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener
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.
E450iii - Tetrasodium diphosphateEmulsifierHumectantSequestrantStabiliserThickener
No additive description is available yet.
E516 - Calcium sulphateSequestrantStabiliser
Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Declared origins
Packaging impact
Packaging
Packaging impact
Data precision
Transportation
Declared origins
Forest footprint
Forest footprint
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG | Oeufs Importés | 1.56 % | 0.00 |
| EGG | Oeufs Importés | 0.01 % | 0.00 |
| EGG | Oeufs Importés | 0.00 % | 0.00 |
| EGG | Oeufs Importés | 0.00 % | 0.00 |
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on April 22, 2018 at 9:42:06 AM UTC by kiliweb .
Last edit on March 17, 2026 at 9:07:32 AM UTC by new-nutrition-bot .
Product page also edited by f00dreviewer, foodvisor, kiliweb, new-nutrition-bot, openfoodfacts-contributors, yuka.AotsGIeaIMstJsH8wLMm9QKRS-HFWsNiM0Vcow, yuka.WktBaUZMd0h1L0FOdnNCbC95LyszOU5GM0k2UlFGbUxjZWdWSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnNjS9remBfCagPmg1eXzYbWfsHwSNVI4dfmYqs.