ProductsPicardSablés caramel-noisette au chocolat au lait

Picard

Sablés caramel-noisette au chocolat au lait

Name: Sablés caramel-noisette au chocolat au lait
Brand: Picard

90 g

BARCODE:3270160801114

COMMON NAME:Sablés Caramel-Noisette au Chocolat au Lait

PACKAGER CODE:EMB 61232A

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Biscuits, Chocolate Biscuits, Milk Chocolate Biscuits, Shortbread Cookies

LABELS:Nutriscore, Nutriscore Grade E, Farine De Ble Francais, Triman

PACKAGING:Plastic, Box, Cardboard, Tray, Etui En Carton, Film En Plastique

ORIGIN:France, Georgia, Italy, Turkey

MANUFACTURING:France

WEBSITE:https://www.picard.fr/produits/sables-caramel-noisette-au-chocolat-au-lait-000000000000080111.html

COUNTRIES:France

STORES:Picard

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: 6

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 (15%)

Sugars in high quantity (34%)

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 (0.41%)

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: Milk chocolate biscuits
Energy	2156 kJ (516 kcal)	2,099.845 kJ (502 kcal) (+3%)
Fat	27 g	24.292 g (+11%)
Saturated fat	15 g	13.457 g (+11%)
Carbohydrates	60 g	62.758 g (-4%)
Sugars	34 g	34.866 g (-2%)
Dietary fiber	3 g	?
Proteins	6.7 g	6.712 g (~0%)
Salt	0.41 g	0.524 g (-22%)
Sodium	0.164 g	0.21 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	2156 kJ (516 kcal)	2156 kJ (516 kcal)	?
Fat	27 g	27 g	?
Saturated fat	15 g	15 g	?
Carbohydrates	60 g	60 g	?
Sugars	34 g	34 g	?
Dietary fiber	3 g	3 g	?
Proteins	6.7 g	6.7 g	?
Salt	0.41 g	0.41 g	?
Sodium	0.164 g	0.164 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Farine de BLÉ (GLUTEN), chocolat au LAIT 25% (sucre, beurre de cacao, LAIT entier en poudre, pâte de cacao, émulsifiant: lécithine de tournesol, arôme naturel de vanille), beurre (LAIT), sucre, éclat de NOISETTE grillée 5,5%, éclat de caramel au beurre salé (LAIT) et à la Fleur de sel de Guérande 5,5% [sucre, sirop de glucose, crème fraîche (LAIT), beurre demi-sel (LAIT), LAIT écrémé en poudre, Fleur de sel de Guérande], sucre de canne, amidon de BLÉ (GLUTEN), jaune d'OEUF en poudre, poudres à lever (carbonates d'ammonium et carbonates de sodium), Sel de Guérande, OEUF entier en poudre, LAIT écrémé en poudre. Produit élaboré dans un atelier qui utilise soja, autres fruits à coque, sésame.

Ingredient information

Wheat Flour

36.25% (estimate)

Milk Chocolate

25.0%

Sugar

14.58% (estimate)

Cocoa Butter

5.21% (estimate)

Whole Milk Powder

2.6% (estimate)

Cocoa Paste

1.3% (estimate)

Emulsifier

0.65% (estimate)

Sunflower Lecithin

0.65% (estimate)

Natural Vanilla Flavouring

0.65% (estimate)

Butter

15.25% (estimate)

Sugar

13.19% (estimate)

Eclats De Noisettes

5.5%

Eclat De Caramel Au Beurre Sale

5.16% (estimate)

Fleur De Sel From Guerande

5.5%

Sugar

0.29% (estimate)

Glucose Syrup

< 2.75% (estimate)

Fresh Cream

< 1.83% (estimate)

Lightly Salted Butter

< 1.38% (estimate)

Skimmed Milk Powder

< 1.1% (estimate)

Fleur De Sel From Guerande

< 0.41% (estimate)

Cane Sugar

< 4.67% (estimate)

Wheat Starch

< 4% (estimate)

Egg Yolk Powder

< 3.5% (estimate)

Raising Agent

< 3.11% (estimate)

E503

< 3.11% (estimate)

E500

< 1.56% (estimate)

Salt From Guerande

< 0.41% (estimate)

Whole Egg

< 0.41% (estimate)

Skimmed Milk Powder

< 0.41% (estimate)

Added sugars

Contains added sugars (29%) Added sugars: sugar, glucose syrup, cane sugar Quantity of added sugars: 29%

Allergens

EggsGlutenMilkNutsSoybeans

Traces

NutsPeanutsSesame Seeds

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:eclat-de-caramel-au-beurre-sale

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:eclat-de-caramel-au-beurre-sale

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

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

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

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

Shortbread pastry biscuit • Score: 70/100

Life-cycle reference

Category: Shortbread pastry biscuit PEF environmental score: 0.34 Climate change impact: 3.19 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Shortbread pastry biscuit. 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: Shortbread pastry biscuit. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	77.7 %
Processing	11.0 %
Packaging	5.3 %
Transportation	4.5 %
Distribution	1.6 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients

Declared origins: France, Georgia, Italy, Turkey Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -118

Green-Score for this product

Final score: 56/100

Final score breakdown

Life cycle analysis score: 70 Sum of bonuses and maluses: -14 Final score: 56/100

Carbon footprint

Equivalent to driving 1.7 km in a petrol car. 319 g CO2e per 100g of product. Reference category: Shortbread pastry biscuit. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Shortbread pastry biscuit. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Shortbread pastry biscuit. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	78.1 %
Processing	5.9 %
Packaging	8.9 %
Transportation	6.3 %
Distribution	0.8 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -118

Packaging components

Shape	Material	Recycling	Impact
Film	Plastic	Unknown	High
Sleeve	Cardboard	Unknown	Low
Tray	Unknown	Unknown	High
BOX	Unknown	Unknown	High

Declared packaging

Plastic, Box, Cardboard, Tray, Etui En Carton, Film En Plastique

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Manufacturing locations

France

Origins of ingredients

Declared origins: France, Georgia, Italy, Turkey Origins bonus: +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
France	52 %	Medium
Georgia	16 %	Medium
Italy	16 %	Medium
Turkey	16 %	Medium

Forest footprint

Total forest footprint: 0.00 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
EGG Yolk Powder	Oeufs standards	0.00 %	0.00
Whole EGG	Oeufs standards	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 August 16, 2017 at 3:52:29 PM UTC by kiliweb .

Last edit on March 17, 2026 at 8:04:02 AM UTC by new-nutrition-bot .

Product page also edited by beniben, g123k, kiliweb, moudours, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, roboto-app, spotter, stephane, yuka.ErZSAPeAGeAqDMPwiIgRhzm2Bc3NCOBdN14nog, yuka.ZnFGY0s1b3FyY01SbWZjVDR6bjJvdGxlenNUekEzbVlPc3dJSWc9PQ.

View on Open Food Facts