ProductsLa BoulangèreLot de 16 pains au chocolat

La Boulangère

Lot de 16 pains au chocolat

Name: Lot de 16 pains au chocolat
Brand: La Boulangère

16 x 50g

BARCODE:3284230004206

COMMON NAME:pain au chocolat

PACKAGER CODE:Emb C-332-185-06:20

CATEGORIES:Snacks, Sweet Snacks, Sweet Pastries And Pies, Viennoiseries, Chocolate Croissant, Pains Au Chocolat Au Beurre

LABELS:Fair Trade, Free Range, Free Range Eggs, Made In France, Pdo, Agri Ethique France, Electricite Verte

PACKAGING:Plastic

ORIGIN:France

MANUFACTURING:France

WEBSITE:http://www.laboulangere.com/product/pains-au-chocolat-x8/

COUNTRIES:France

STORES:Carrefour market

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: 5

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 high quantity (15%)

Sugars in high quantity (14%)

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 (0.94%)

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: fr:Pains au chocolat au beurre
Energy	~ 1770.30000162125 kJ (424 kcal)	1,714.959 kJ (412 kcal) (+3%)
Fat	23 g	22.869 g (+1%)
Saturated fat	15 g	15.163 g (-1%)
Carbohydrates	46 g	42.625 g (+8%)
Sugars	14 g	12.304 g (+14%)
Dietary fiber	2.5 g	?
Proteins	6.9000000953674 g	7.622 g (-9%)
Salt	0.93999999761581 g	0.863 g (+9%)
Sodium	0.376 g	0.345 g (+9%)
Fruits, vegetables and legumes	~ 4.92113755631539 %	?

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	~ 1770.30000162125 kJ (424 kcal)	? (424 kcal)	?
Fat	23 g	23 g	?
Saturated fat	15 g	15 g	?
Carbohydrates	46 g	46 g	?
Sugars	14 g	14 g	?
Dietary fiber	2.5 g	2.5 g	?
Proteins	6.9000000953674 g	6.9000000953674 g	?
Salt	0.93999999761581 g	0.93999999761581 g	?
Sodium	0.376 g	0.376 g	?
Fruits, vegetables and legumes	~ 4.92113755631539 %	?	~ 4.92113755631539 %

Serving size

50 g

Ingredients

Ingredients image

Ingredients list

Farine de blé 33%, beurre 17%, chocolat 15% (sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine, arôme naturel de vanille), sucre, levain (farine de blé, de blé malté et de seigle, eau, levure), œufs frais 1,5%, levure, émulsifiants : mono - et diglycérides d'acide gras - esters polyglycériques d'acides gras, sel, poudre de lait écrémé, gluten de blé, arômes naturels (contient alcool), colorant : carotènes, extrait d'acérola.

Ingredient information

Wheat Flour

33.0%

Butter

17.0%

Chocolate

15.0%

Sugar

8.5% (estimate)

Cocoa Paste

3.38% (estimate)

Cocoa Butter

1.56% (estimate)

Emulsifier

0.78% (estimate)

E322i

0.78% (estimate)

Natural Vanilla Flavouring

0.78% (estimate)

Sugar

12.49% (estimate)

Sourdough

10.87% (estimate)

Wheat Flour

6.27% (estimate)

Wheat Malt

2.3% (estimate)

Rye Sourdough

1.15% (estimate)

Water

0.57% (estimate)

Yeast

0.57% (estimate)

Fresh Egg

1.5%

Yeast

1.01% (estimate)

Emulsifier

0.95% (estimate)

E471

0.95% (estimate)

E475

0.87% (estimate)

Salt

0.52% (estimate)

Skimmed Milk Powder

0.47% (estimate)

Wheat Gluten

0.47% (estimate)

Natural Flavouring

0.47% (estimate)

Colour

0.47% (estimate)

E160

0.47% (estimate)

Acerola Juice

4.92% (estimate)

Added sugars

Contains added sugars (12%) Added sugars: sugar Quantity of added sugars: 12%

Allergens

EggsGlutenMilk

Traces

Sesame SeedsSoybeans

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

E160 - Carotenoids

Additives

E322 - Lecithins

Additives

E471 - Mono- and diglycerides of fatty acids

Additives

E475 - Polyglycerol esters of fatty acids

Ingredients

Colour

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gluten

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

E160 - Carotenoids

No additive description is available yet.

Open additive page

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

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

E475 - Polyglycerol esters of fatty acidsEmulsifierStabiliser

No additive description is available yet.

Open additive page

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

Chocolate croissant, puff pastry, from bakery • Score: 56/100

Life-cycle reference

Category: Chocolate croissant, puff pastry, from bakery PEF environmental score: 0.47 Climate change impact: 5.73 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate croissant, puff pastry, from bakery. 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: Chocolate croissant, puff pastry, from bakery. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	69.0 %
Processing	8.5 %
Packaging	18.4 %
Transportation	3.7 %
Distribution	0.3 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 50/100

Final score breakdown

Life cycle analysis score: 56 Sum of bonuses and maluses: -6 Final score: 50/100

Carbon footprint

Equivalent to driving 3.0 km in a petrol car. 573 g CO2e per 100g of product. Reference category: Chocolate croissant, puff pastry, from bakery. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate croissant, puff pastry, from bakery. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate croissant, puff pastry, from bakery. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	82.9 %
Processing	3.7 %
Packaging	9.4 %
Transportation	3.8 %
Distribution	0.2 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
Unknown	Plastic	Unknown	High

Declared packaging

Plastic

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 Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	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
Fresh EGG	Oeufs standards	1.50 %	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 October 8, 2017 at 9:45:15 AM UTC by kiliweb .

Last edit on March 17, 2026 at 4:53:17 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, didierg, keragui, kiliweb, marius851000, new-nutrition-bot, openchris, openfoodfacts-contributors, org-la-boulangere, packbot, quechoisir, quentinbrd, sebleouf, solveig-yuka, teolemon, yuka.BpMfNfKFEdILP8uI8K0VjTekSdvqWPwISVI1og, yuka.RzRNeFRwUXMrZlFGdmNBZitTdnE1K2hJNVozNVkyMnlCY2s0SVE9PQ, yuka.YUxzY0dyNDhvZlkxaWNNOTR5cjZ3NGxNMzdxMFVHK0lGTkU4SUE9PQ.

Source List

la-boulangere

View on Open Food Facts