ProductsNature & CiePate brisée sans gluten

Nature & Cie

Pate brisée sans gluten

Name: Pate brisée sans gluten
Brand: Nature & Cie

BARCODE:3760154260213

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Cereals And Potatoes, Cereals And Their Products, Pie Dough, Shortcrust Pastry, Baked Shortcrust Pastry With Vegetable Oil

LABELS:No Gluten, Organic, Vegetarian, Eu Organic, Vegan, Made In France, Ab Agriculture Biologique

COUNTRIES:France

Health

Nutrition

Nutri-Score

Average 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: 0

Nutrient levels

Fat in moderate quantity (11%)

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 (1.8%)

Sugars in low quantity (0.7%)

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 (1.1%)

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: Baked shortcrust pastry with vegetable oil
Energy	~ 1202.7 kJ (290 kcal)	1,554.399 kJ (373 kcal) (-23%)
Fat	11 g	19.309 g (-43%)
Saturated fat	1.8 g	8.815 g (-80%)
Carbohydrates	44 g	41.985 g (+5%)
Sugars	0.7 g	2.153 g (-67%)
Dietary fiber	1.5 g	?
Proteins	2.1 g	5.585 g (-62%)
Salt	1.1 g	1.042 g (+6%)
Sodium	0.44 g	0.417 g (+6%)
Fruits, vegetables and legumes	~ 0.0906808035714288 %	?

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	~ 1202.7 kJ (290 kcal)	? (290 kcal)	?
Fat	11 g	11 g	?
Saturated fat	1.8 g	1.8 g	?
Carbohydrates	44 g	44 g	?
Sugars	0.7 g	0.7 g	?
Dietary fiber	1.5 g	1.5 g	?
Proteins	2.1 g	2.1 g	?
Salt	1.1 g	1.1 g	?
Sodium	0.44 g	0.44 g	?
Fruits, vegetables and legumes	~ 0.0906808035714288 %	?	~ 0.0906808035714288 %

Ingredients

Ingredients image

Ingredients list

Pâte bfisée surgelée . farine de riz*, eau, fécule de pomme de terre*, Ingrédients margarine* (huiles de palme* et de tournesol*, eau, émulsifiant . lécithine de tournesol, sel, correcteur d'acidité : jus de citron*), vinaigre de cidre* , épaississant : gomme de xanthane, sel. (* Ingrédients issus de l'agriculture biologique.) Allergènes : garanti sans gluten - risque de traces d'oeuf, lait et poisson. Conseils de I préparation : laisser décongeler la pâte. Etaler la pâte avec de la farine sans gluten, garnir et cuire à four chaud (2000C). Conservation : conserver au congélateur à - 180C jusqu'à la date figurant sur ; l'emballage. Ne pas recongeler un produit décongelé.

Ingredient information

Pate Bfisee Surgelee

53.57% (estimate)

Rice Flour

23.21% (estimate)

Water

11.61% (estimate)

Potato Starch

5.8% (estimate)

Margarine

2.9% (estimate)

Oil

1.45% (estimate)

Palm Oil

0.73% (estimate)

Sunflower Oil

0.73% (estimate)

Bio

0.73% (estimate)

Water

0.36% (estimate)

Emulsifier

0.18% (estimate)

Sunflower Lecithin

0.18% (estimate)

Salt

0.09% (estimate)

Acidity Regulator

0.09% (estimate)

Lemon Juice

0.09% (estimate)

Cider Vinegar

1.45% (estimate)

Thickener

0.73% (estimate)

E415

0.73% (estimate)

Salt

0.36% (estimate)

Conseils De I Preparation

0.18% (estimate)

Laisser Decongeler La Pate

0.09% (estimate)

Etaler La Pate Avec De La Farine

0.09% (estimate)

Garnir Et Cuire A Four Chaud

0.09% (estimate)

2000c

0.09% (estimate)

Conservation

0.05% (estimate)

Conserver Au Congelateur A

0.05% (estimate)

180c Jusqu A La Date Figurant Sur

0.02% (estimate)

L Emballage

0.01% (estimate)

Ne Pas Recongeler Un Produit Decongele

0.01% (estimate)

Traces

EggsFishMilk

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Yes

No non-vegan ingredients.

Unrecognized: fr:pate-bfisee-surgelee, fr:bio, fr:laisser-decongeler-la-pate, fr:etaler-la-pate-avec-de-la-farine, fr:2000c, fr:conserver-au-congelateur-a, fr:180c-jusqu-a-la-date-figurant-sur, fr:l-emballage, fr:ne-pas-recongeler-un-produit-decongele

Vegetarian

Yes

No non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E415 - Xanthan gum

Ingredients

Emulsifier

Ingredients

Thickener

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

E415 - Xanthan gumEmulsifierStabiliserThickener

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

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

Pastry, short crust, baked • Score: 64/100

Life-cycle reference

Category: Pastry, short crust, baked PEF environmental score: 0.39 Climate change impact: 3.59 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Pastry, short crust, baked. 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: Pastry, short crust, baked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	64.9 %
Processing	9.6 %
Packaging	8.0 %
Transportation	5.7 %
Distribution	2.5 %
Consumption	9.3 %

Bonuses and maluses

Production system

Bonus: +15 This bonus comes from environmental labels recognized by Open Food Facts.

Declared origins

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

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Final score: 54/100

Final score breakdown

Life cycle analysis score: 64 Sum of bonuses and maluses: -10 Final score: 54/100

Carbon footprint

Equivalent to driving 1.9 km in a petrol car. 359 g CO2e per 100g of product. Reference category: Pastry, short crust, baked. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pastry, short crust, baked. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pastry, short crust, baked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	69.6 %
Processing	5.1 %
Packaging	13.3 %
Transportation	8.2 %
Distribution	1.2 %
Consumption	2.6 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

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

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: 0.001 m² per kg of food

Deforestation risk details

Palm oil Primary ingredient grade: B Primary ingredient: 0.001 m² per kg of food Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: rice flour 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 January 27, 2018 at 6:06:23 PM UTC by kiliweb .

Last edit on March 17, 2026 at 9:29:31 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, desaalex8, desan, hungergames, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, teolemon, yuka.BuFoFvqVIPA-PsHY6pkz-2emPcvkHN12Kk4Jog, yuka.SC9FU1FJTVJsL3dKeE5zUzlTdkw1UE1rN1llNFJuNjFBdnNLSVE9PQ, yuka.UTZFU0xhMGZ1ZkFXeGNFTzBCSEx5OUJ6ekllaVlFaXlETU05SVE9PQ, yuka.UUxBSEM1Z0ZwTkFobU04dm96cUkrTjF2d2JpS2YzbVlCZlE2SVE9PQ, yuka.WVlNUklvMGdwNklNaDhOZ3hCRDg2T3drbUthd2NEanRlcmN0SVE9PQ, yuka.WmFBZ1FLY3RoL3M0eS9abDhCbkovZjEvNTdDclQzT1ZHOXRBSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmVeCPrTmRWYFSb6n1CI3_GpApjhPthY5LHqN6g, yuka.sY2b0xO6T85zoF3NwEKvlndIDv-Asw70LQPknBHa4-2CJ57HQdFs2YTQEqo.

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