ProductsSt michelMadeleines nappées chocolat

St michel

Madeleines nappées chocolat

Name: Madeleines nappées chocolat
Brand: St michel

350 g

BARCODE:3178530408447

COMMON NAME:Madeleines coquilles nappées au chocolat

CATEGORIES:Snacks, Desserts, Sweet Snacks, Biscuits And Cakes, Cakes, Chocolate Cakes, Madeleines, Chocolate Madeleines

LABELS:Free Range, Free Range Eggs, Made In France, No Palm Oil, Triman

PACKAGING:Fr It Monoporzione E Sacchetto Pps Raccolta Plastica

MANUFACTURING:France

COUNTRIES:France

STORES:Leclerc,carrefour.fr

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 19

Nutrient levels

Fat in high quantity (27%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (6.8%)

Sugars in high quantity (28%)

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. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.65%)

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. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chocolate madeleines
Energy	1922 kJ (461 kcal)	1,866.463 kJ (448 kcal) (+3%)
Fat	27 g	23.868 g (+13%)
Saturated fat	6.8 g	6.653 g (+2%)
Carbohydrates	50 g	51.856 g (-4%)
Sugars	28 g	28.69 g (-2%)
Dietary fiber	2.2 g	?
Proteins	5.5 g	5.708 g (-4%)
Salt	0.65 g	0.705 g (-8%)
Sodium	0.26 g	0.282 g (-8%)
Fruits, vegetables and legumes	~ 0 %	?

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	1922 kJ (461 kcal)	1922 kJ (461 kcal)	?
Fat	27 g	27 g	?
Saturated fat	6.8 g	6.8 g	?
Carbohydrates	50 g	50 g	?
Sugars	28 g	28 g	?
Dietary fiber	2.2 g	2.2 g	?
Proteins	5.5 g	5.5 g	?
Salt	0.65 g	0.65 g	?
Sodium	0.26 g	0.26 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

25 g

Ingredients

Ingredients image

Ingredients list

Farine de blé 22%, chocolat 20% (sucre, pâte de cacao, beurre de cacao, émulsifiant: lécithines de toumesol), huile de colza, ceufs de poules élevées en plein air 17%, sucre, stabilisant: glycérol, sirop de glucose, émulsifiant : mono - et diglycérides d'acides gras, poudres à lever: carbonates et citrates de sodium (blé), sel, arôme. Traces éventuelles de lait, soja et fruits à coque. ordel

Ingredient information

Wheat Flour

22.0%

Chocolate

20.0%

Sugar

12.5% (estimate)

Cocoa Paste

3.75% (estimate)

Cocoa Butter

1.88% (estimate)

Emulsifier

1.88% (estimate)

Lecithines De Toumesol

1.88% (estimate)

Colza Oil

18.5% (estimate)

Ceufs De Poules Elevees En Plein Air

17.0%

Sugar

8% (estimate)

Stabiliser

5.29% (estimate)

E422

5.29% (estimate)

Glucose Syrup

3.77% (estimate)

Emulsifier

2.72% (estimate)

E471

2.72% (estimate)

Raising Agent

1.36% (estimate)

E500

1.36% (estimate)

E331

0.68% (estimate)

Wheat

0.68% (estimate)

Salt

0.33% (estimate)

Flavouring

0.18% (estimate)

Ordel

0.18% (estimate)

Added sugars

Contains added sugars (27%) Added sugars: sugar, glucose syrup Quantity of added sugars: 27%

Allergens

EggsGlutenSoybeans

Traces

MilkNutsSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Unknown

Vegan status unknown

Unrecognized: fr:lecithines-de-toumesol, fr:ceufs-de-poules-elevees-en-plein-air, fr:ordel

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:lecithines-de-toumesol, fr:ceufs-de-poules-elevees-en-plein-air, fr:ordel

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E422 - Glycerol

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

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.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E331 - Sodium citratesEmulsifierSequestrantStabiliser

DISODIUM CITRATE, more properly, disodium hydrogen citrate, is an acid salt of citric acid with the chemical formula Na2C6H6O7. It is used as an antioxidant in food and to improve the effects of other antioxidants. It is also used as an acidity regulator and sequestrant. Typical products include gelatin, jam, sweets, ice cream, carbonated beverages, milk powder, wine, and processed cheeses.

Open additive page Source

E422 - GlycerolHumectantThickener

Glycerol (; also called glycerine or glycerin; see spelling differences) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.

Open additive page Source

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

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.

Open additive page Source

E500 - Sodium carbonatesStabiliserThickener

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.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

High environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Madeleine biscuit, with chocolate, prepacked • Score: 51/100

Life-cycle reference

Category: Madeleine biscuit, with chocolate, prepacked PEF environmental score: 0.53 Climate change impact: 7.60 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Madeleine biscuit, with chocolate, prepacked. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Madeleine biscuit, with chocolate, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	86.0 %
Processing	7.9 %
Packaging	1.4 %
Transportation	3.6 %
Distribution	1.0 %
Consumption	0.0 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -100

Green-Score for this product

Final score: 31/100

Final score breakdown

Life cycle analysis score: 51 Sum of bonuses and maluses: -20 Final score: 31/100

Carbon footprint

Equivalent to driving 3.9 km in a petrol car. 760 g CO2e per 100g of product. Reference category: Madeleine biscuit, with chocolate, prepacked. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Madeleine biscuit, with chocolate, prepacked. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Madeleine biscuit, with chocolate, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	92.1 %
Processing	3.1 %
Packaging	1.5 %
Transportation	3.0 %
Distribution	0.4 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -100

Packaging components

Shape	Material	Recycling	Impact
1 BAG	Plastic	Recycle	High
14 Individual BAG	Plastic	Recycle	High

Declared packaging

Fr It Monoporzione E Sacchetto Pps Raccolta Plastica

Transportation

Manufacturing locations

France

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Low risk of deforestation Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: B Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Total Forest Footprint: 0.038 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.024 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Ingredients requiring soy The Forest Footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation Primary ingredient grade: B Total Forest Footprint: 0.013 m² per kg of food Chicken and egg production, even when raised in France, contributes significantly to deforestation through their feed: soy. France imports two-thirds of its soy from Brazil, where its cultivation contributes to the destruction of the Amazon. Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 November 18, 2014 at 10:21:22 PM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 1:50:17 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, blononor, camillem, date-limite-app, driveoff, kiliweb, marmotte73, millecentdix, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, roboto-app, segundo, yuka.Um8wcUthOC90dVVRby9JOW9SM2FvNDFMbHNPdkEwNktOYlVzSVE9PQ, yuka.V2Y4OUtwNERtT0ZSdXZBNjVSajQrLzF6bUk2U1ZHaVhOdklwSVE9PQ, yuka.VjcxZE43a28vZDVVcGNZTzl5TFpxNDRvbXJtR2IybTFOcmRKSUE9PQ, yuka.WWZvbUhJa2dsdjAydWNROHpnclI0NGhTbnMrWFIwbWFNK2dJSWc9PQ, yuka.YjVFU1R2d20rYUVMcC9SbjdBdmx5K3BlLzZldFQzS3ZjL1loSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkNYDdeOsDWVHRDUvGmJncaRJLPIQtAt5dPRNag.

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