ProductsBauliCroissant cioccolato

Bauli, Casalini, F.B.F., Midì

Croissant cioccolato

Name: Croissant cioccolato
Brand: Bauli, Casalini, F.B.F., Midì

50 g

BARCODE:8004905570837

CATEGORIES:Snacks, Sweet Snacks, Sweet Pastries And Pies, Viennoiseries, Croissants, Filled Croissants, Chocolate Croissant, Croissant Filled With Chocolate, Croissants Fourres, Croissants Fourres Au Chocolat, Snacks Sucres

LABELS:Made In Italy

PACKAGING:Plastic, Pp Polypropylene, Bag

MANUFACTURING:Casalini S.r.l., Via Castignidolo 27 - 25060 - Polaveno (BS), Italia, Via Nettunense Km 23.700 - 04011 - Aprilia (LT)

COUNTRIES:France, Italy

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: 0

Nutrient levels

Fat in high quantity (21.6%)

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 (11.8%)

Sugars in high quantity (23.5%)

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 low quantity (0.01%)

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: Croissant filled with chocolate
Energy	~ 1770.8 kJ (423 kcal)	1,800.171 kJ (434 kcal) (-2%)
Fat	21.6 g	23.216 g (-7%)
Saturated fat	11.8 g	11.043 g (+7%)
Carbohydrates	49.6 g	48.529 g (+2%)
Sugars	23.5 g	19.788 g (+19%)
Dietary fiber	1.6 g	?
Proteins	6.8 g	6.482 g (+5%)
Salt	0.01 g	0.584 g (-98%)
Sodium	0.004 g	0.233 g (-98%)
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	~ 1770.8 kJ (423 kcal)	? (423 kcal)	?
Fat	21.6 g	21.6 g	?
Saturated fat	11.8 g	11.8 g	?
Carbohydrates	49.6 g	49.6 g	?
Sugars	23.5 g	23.5 g	?
Dietary fiber	1.6 g	1.6 g	?
Proteins	6.8 g	6.8 g	?
Salt	0.01 g	0.01 g	?
Sodium	0.004 g	0.004 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

50g

Ingredients

Ingredients image

Ingredients list

Farina di frumento, farcitura al cioccolato 25% [sciroppo di glucosio, destrosio, olio di semi di girasole, cioccolato 6,5% (corrispondente a 1,6% sul prodotto finito: cacao magro in polvere, uurro di cacao, zucchero), zucchero, latte scremato in polvere, aromi, gelificante: pectina, conservante: sorbato di potassio; sale), oli e grassi vegetali (palma, girasole), lievito naturale (farina di frumento, acqua), zucchero, uova, emulsionanti: mono-e digliceridi degli acidi grassi; burro, latte scremato in polvere, sale, fibre vegetali, aromi.

Ingredient information

Wheat Flour

37% (estimate)

Cocoa Filling

25.0%

Glucose Syrup

15.75% (estimate)

Dextrose

14.13% (estimate)

Sunflower Oil

7.31% (estimate)

Chocolate

6.5%

Corrispondente A 1 6 Sul Prodotto Finito

1.49% (estimate)

Fat Reduced Cocoa Powder

1.49% (estimate)

Uurro Di Cacao

< 3.25% (estimate)

Sugar

< 2.17% (estimate)

Sugar

< 6.1% (estimate)

Skimmed Milk Powder

< 5.08% (estimate)

Flavouring

< 4.36% (estimate)

Gelling Agent

< 3.81% (estimate)

E440a

< 3.81% (estimate)

Preservative

< 3.39% (estimate)

E202

< 3.39% (estimate)

Salt

< 0.01% (estimate)

Vegetable Oil And Fat

< 0.01% (estimate)

Palm

< 0.01% (estimate)

Sunflower

< 0.01% (estimate)

Natural Yeast

< 0.01% (estimate)

Wheat Flour

< 0.01% (estimate)

Water

< 0.01% (estimate)

Sugar

< 0.01% (estimate)

Egg

< 0.01% (estimate)

Emulsifier

< 0.01% (estimate)

E471

< 0.01% (estimate)

Butter

< 0.01% (estimate)

Skimmed Milk Powder

< 0.01% (estimate)

Salt

< 0.01% (estimate)

Vegetable Fiber

< 0.01% (estimate)

Flavouring

< 0.01% (estimate)

Added sugars

Contains added sugars (16%) Added sugars: glucose syrup, dextrose, sugar Quantity of added sugars: 16%

Allergens

EggsGlutenMilk

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: it:uurro-di-cacao

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: it:uurro-di-cacao

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E440 - Pectins

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Dextrose

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gelling Agent

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Vegetable Fiber

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

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E440 - PectinsEmulsifierStabiliserThickener

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

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

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

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

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 medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 31/100

Final score breakdown

Life cycle analysis score: 56 Sum of bonuses and maluses: -25 Final score: 31/100

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
BAG	Plastic	Unknown	High

Declared packaging

Plastic, Pp Polypropylene, Bag

Transportation

Manufacturing locations

Casalini S.r.l., Via Castignidolo 27 - 25060 - Polaveno (BS), Italia, Via Nettunense Km 23.700 - 04011 - Aprilia (LT)

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

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	Oeufs Importés	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 April 5, 2018 at 7:27:06 AM UTC by kiliweb .

Last edit on March 17, 2026 at 8:59:10 AM UTC by new-nutrition-bot .

Product page also edited by asmoth, beniben, halal-app-chakib, kiliweb, moon-rabbit, naruyoko, new-nutrition-bot, openfoodfacts-contributors, packbot, telperion87, yuka.H6hhYPDUMu4rIsTf6Z1sxRLqHerjOfJiFWcSog, yuka.IbdiN8yxEOkwLcHPyZg_-ziWLu7eLvsBKXkGog, yuka.UjZOUUZ2UURtcUlGby9RUTJCT00yOUVzNExpSFdVeUdNZFFmSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlktMdPXyuW-fPib6mnOrzcyzKpv4bdAjz5X5Aas, yuka.sY2b0xO6T85zoF3NwEKvlnVbafPUrDLEEUzhs2yJz96gKMXBavpX2rDwNqg.

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