ProductsKer CadélacMadelons Pépites De Chocolat

Ker Cadélac

Madelons Pépites De Chocolat

Name: Madelons Pépites De Chocolat
Brand: Ker Cadélac

40 g

BARCODE:3259426022050

COMMON NAME:Gâteaux au chocolat

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Cakes, Pound Cake, Chocolate Cakes, Madeleines, Chocolate Madeleines, Long Madeleines

LABELS:No Preservatives, No Colorings, No Palm Oil, Produced In Brittany, Triman

PACKAGING:Film En Plastique

ORIGIN:Oeufs entiers origine UE, pépites de chocolat origine UE/non UE, farine de blé français

MANUFACTURING:Loudéac,France

COUNTRIES:France

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: 16

Nutrient levels

Fat in high quantity (23%)

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 moderate quantity (2.7%)

Sugars in high quantity (27%)

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 (0.63%)

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: Long madeleines
Energy	1870 kJ (447 kcal)	1,829.5 kJ (438 kcal) (+2%)
Fat	23 g	21.377 g (+8%)
Saturated fat	2.7 g	3.346 g (-19%)
Carbohydrates	54 g	54.838 g (-2%)
Sugars	27 g	28.159 g (-4%)
Dietary fiber	?	?
Proteins	5.3 g	5.683 g (-7%)
Salt	0.63 g	0.81 g (-22%)
Sodium	0.252 g	0.324 g (-22%)
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	1870 kJ (447 kcal)	1870 kJ (447 kcal)	?
Fat	23 g	23 g	?
Saturated fat	2.7 g	2.7 g	?
Carbohydrates	54 g	54 g	?
Sugars	27 g	27 g	?
Dietary fiber	?	?	?
Proteins	5.3 g	5.3 g	?
Salt	0.63 g	0.63 g	?
Sodium	0.252 g	0.252 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

40 g

Ingredients

Ingredients image

Ingredients list

Farine de BLÉ (France), Sucre, Huile de colza, ŒUFS </span>entiers, Stabilisant glycérol, Pépites de chocolat 5% (Sucre, pâte de cacao, beurre de cacao, émulsifiants : lécithines, arôme naturel de vanille), Émulsifiant : mono et diglycérides d'acides gras (origine végétale), cacao maigre en poudre, Sel, Poudre à lever : carbonates d'ammonium.

Ingredient information

Wheat Flour

42.5% (estimate)

Sugar

16% (estimate)

Colza Oil

16% (estimate)

Whole Egg

13.75% (estimate)

Stabiliser

8.38% (estimate)

E422

8.38% (estimate)

Chocolate Chunk

5.0%

Sugar

2.19% (estimate)

Cocoa Paste

0.59% (estimate)

Cocoa Butter

0.3% (estimate)

Emulsifier

0.15% (estimate)

E322

0.15% (estimate)

Natural Vanilla Flavouring

0.15% (estimate)

Emulsifier

< 5% (estimate)

E471

< 5% (estimate)

Fat Reduced Cocoa Powder

< 5% (estimate)

Salt

< 0.63% (estimate)

Raising Agent

< 0.63% (estimate)

E503

< 0.63% (estimate)

Added sugars

Contains added sugars (18%) Added sugars: sugar Quantity of added sugars: 18%

Allergens

EggsGluten

Traces

MilkNutsSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

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

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

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

E503 - Ammonium carbonates

AMMONIUM BICARBONATE is an inorganic compound with formula (NH4)HCO3, simplified to NH5CO3. Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Moderate 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

Origins of ingredients

Declared origins are missing for this product. Origins malus: -1 Transportation (Worldwide): 0 Environmental policy adjustment: -1 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +90

Green-Score for this product

Final score: 49/100

Final score breakdown

Life cycle analysis score: 51 Sum of bonuses and maluses: -2 Final score: 49/100

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 low impact Malus: -1 Packaging score: +90

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic	100 %	0.5 g	1.25 g
Total	100 %	0.5 g	1.25 g

Packaging components

Shape	Material	Recycling	Impact
1 Film (40 g)	Plastic	Unknown	High

Declared packaging

Film En Plastique

Transportation

Manufacturing locations

Loudéac,France

Origins of ingredients

Declared origins are missing for this product. Origins malus: -1 Transportation (Worldwide): 0 Environmental policy adjustment: -1 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	58 %	High
France	43 %	High

Forest footprint

Total forest footprint: 0.01 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Whole EGG	Oeufs Importés	13.75 %	0.01

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 May 10, 2017 at 7:50:14 AM UTC by kiliweb .

Last edit on March 17, 2026 at 8:54:29 AM UTC by new-nutrition-bot .

Product page also edited by drunkenbison, kiliweb, navig491, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.EpJ-OuCiIOYYAcH1yr4a2TeiN_7HD9VUEy4yog, yuka.EqteBeCzOdx6OfPv8qcXhSOVGt3yO9xTOkAkow, yuka.FqpEE_K2Nd4fQd3A27Nv9TOpF7zYKON1MS8Qog, yuka.MJJvFYKtD5AOJfPMw6c3hh28Ft3CXdJIE1RSow.

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