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Wienerbrød - Mesterbakeren - 180g

Wienerbrød - Mesterbakeren - 180g

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Strekkode: 7029161128067 (EAN / EAN-13)

Mengde: 180g

Merker: Mesterbakeren

Kategorier: en:Plant-based foods and beverages, en:Plant-based foods, en:Cereals and potatoes, en:Breads, en:Buns

Butikker: Rema 1000

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ernæring

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    Nutri-Score E

    Dårlig ernæringskvalitet
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      Hva er Nutri-Score?


      Nutri-Score er en merkeordning som angir sunnhetsgraden til ulike matvarer.

      Skåren fra A til E beregnes utfra næringsstoffer og matvarer som er anbefalt (proteiner, fiber, frukt, grønnsaker og belgfrukter ...) og næringsstoffer som bør begrenses (kalorier, mettet fett, sukker, salt). Skåren beregnes fra dataene i ernæringsfaktatabellen og sammensetningsdataene (frukt, grønnsaker og belgfrukter).

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    Negative poeng: 20/55

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      Energi

      4/10 points (1648kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sukker

      5/15 points (19g)

      Et høyt inntak av sukker kan føre til økning i vekt og tannråte. Det øker også risikoen for diabetes type 2 og hjerte- og karsjukdommer.

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      Salt

      1/20 points (0.35g)

      Et høyt inntak av salt (eller sodium) kan føre til et økt blodtrykk, som kan føre til høyere risiko for hjertesjukdom og slag.

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    Positive poeng: 0/10

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      Fiber

      0/5 points (1.1g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Detaljer om beregningen av Nutri-Score


      ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 17

      Dette produktet regnes ikke som en drikke under beregningen av Nutri-Score.

      Poeng for proteiner telles ikke fordi de negative poengene er større enn eller lik 11.

      Ernæringsverdi: 20 (20 - 0)

      Nutri-Score: E

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    Ernæringsinnhold


    Ernæringsinnhold Som solgt
    for 100 g / 100 ml
    Sammenlignet med: en:Buns
    Energi 1 648 kj
    (395 kcal)
    +19 %
    Fett 24 g +179 %
    Mettet fett 11 g +419 %
    Karbohydrat 40 g −24 %
    Sukkerarter 19 g +26 %
    Kostfiber 1,1 g −51 %
    Protein 4,2 g −43 %
    Salt 0,35 g −20 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 %

Ingredienser

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    58 ingredienser


    Hvetemel (27 %), vann (25 %) rapsolje (12 %), glasur (sukker, vann, emulgatorer (E 471 (vegetabilsk), E 475 (vegetabilsk))) (11 % sukker (7 %), kokosolie (5 %) fullherdet rapsolje (5 %), modifisert potetstivelse, gjær, mysepulver (fra melk), emulgatorer (E 322 (vegetabilsk), E 471 (vegetabilsk), E 472e (vegetabilsk)), aprikoskjerner, salt, melbehandlingsmidler (amylase (av hvete), xylanase (av hvete)), hvetegluten, konsistensmiddel (E 953), stabilisatorer (E 440E 412, E 401, E 516 , E 450), melkeproteiner, glukosesirup, fargestoffer (E 170, E 160a (vegetabilsk)), helmelkpulver, melbehandlingsmiddel (E 300), smøraroma, vanillearoma, mandler, surhetsregulerende middel (E 830), geleringsmiddel (E 406). Kan inneholde spor av rug, bygg, havre, egg, hasselnøtter, pekannøtter, valnøtter og sesamfrø
    Allergener: Gluten, Melk, Nøtter
    Spor: Egg, Gluten, Nøtter, Sesamfrø, Pekannøtter

Matprosessering

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    Ultrabearbeidede matvarer


    Elementer som indikerer at produkter er i en:4 - Ultra processed food and drink products-gruppen:

    • Tilsetningsstoff: E160a - Karotener
    • Tilsetningsstoff: E170
    • Tilsetningsstoff: E322 - Lecitiner
    • Tilsetningsstoff: E401 - Natriumalginat
    • Tilsetningsstoff: E406 - Agar
    • Tilsetningsstoff: E450 - Difosfater
    • Tilsetningsstoff: E471 - Mono- og diglyserider av fettsyrer
    • Tilsetningsstoff: E472e - Mono- og diacetylvinsyreester av MDG
    • Tilsetningsstoff: E475
    • Tilsetningsstoff: E953 - Isomalt
    • Ingrediens: Farge
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Glukose
    • Ingrediens: Glukosesirup
    • Ingrediens: Gluten
    • Ingrediens: Myse

    Matvarer er inndelt i 4 grupper i henhold til bearbeidingsgraden:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    4. Ultrabearbeidede matvarer

    Bestemmelsen av gruppa er basert på kategorien til produktet og på ingrediensene den inneholder.

    Lær mer om NOVA-klassifiseringen

Tilsetningsstoffer

  • E1100


    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Kilde: Wikipedia (Engelsk)
  • E160a - Karotener


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Kilde: Wikipedia (Engelsk)
  • E170


    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Kilde: Wikipedia (Engelsk)
  • E322 - Lecitiner


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Kilde: Wikipedia (Engelsk)
  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Kilde: Wikipedia (Engelsk)
  • E471 - Mono- og diglyserider av fettsyrer


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Kilde: Wikipedia (Engelsk)
  • E516 - Kalsiumsulfat


    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Kilde: Wikipedia (Engelsk)
  • E953 - Isomalt


    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Palm oil content unknown


    Ugjenkjente ingredienser: Glasur, Vegetabilsk, Vegetabilsk, Kokosolie, Vegetabilsk, Vegetabilsk, Vegetabilsk, Melbehandlingsmidler, Amylase, Xylanase, Konsistensmiddel, E440e-412, Melkeproteiner, Vegetabilsk, Smøraroma, Vanillearoma, Mandler, E830, Geleringsmiddel, Pekannøtter, Valnøtter-og-sesamfrø

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

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    en:Non-vegan


    Ikke-veganske ingredienser: Mysepulver, Melk, Helmelkpulver

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

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    en:Vegetarian status unknown


    Ugjenkjente ingredienser: Glasur, Vegetabilsk, Vegetabilsk, Kokosolie, Vegetabilsk, Vegetabilsk, Vegetabilsk, Melbehandlingsmidler, Amylase, Xylanase, Konsistensmiddel, E440e-412, Melkeproteiner, E170, Vegetabilsk, Smøraroma, Vanillearoma, Mandler, E830, Geleringsmiddel, Pekannøtter, Valnøtter-og-sesamfrø

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

Analysen er kun basert på de listede ingrediensene og tar ikke med bearbeidingsmetoder i beregningen.
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    Detaljer fra analysen av ingrediensene

    Vi trenger din hjelp!

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

    : _Hvetemel_ 27%, vann 25%, rapsolje 12%, glasur, sukker, vann, emulgatorer (e471 (vegetabilsk), e475 (vegetabilsk)), sukker 11%, kokosolie 5%, rapsolje 5%, modifisert potetstivelse, gjær, _mysepulver_ (fra melk), emulgatorer (e322 (vegetabilsk), e471 (vegetabilsk), e472e (vegetabilsk)), aprikoskjerner, salt, melbehandlingsmidler (amylase (av hvete), xylanase (av hvete)), _hvetegluten_, konsistensmiddel (e953), stabilisatorer (e440E 412, e401, e516, e450), _melkeproteiner_, glukosesirup, fargestoffer (e170, e160a (vegetabilsk)), _helmelkpulver_, melbehandlingsmiddel (e300), smøraroma, vanillearoma, _mandler_, surhetsregulerende middel (e830), geleringsmiddel (e406), _pekannøtter_, _valnøtter_ og _sesamfrø_
    1. _Hvetemel_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent: 27
    2. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent: 25
    3. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent: 12
    4. glasur -> nb:glasur
    5. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    7. emulgatorer -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        1. vegetabilsk -> nb:vegetabilsk
      2. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
        1. vegetabilsk -> nb:vegetabilsk
    8. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 11
    9. kokosolie -> nb:kokosolie - percent: 5
    10. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent: 5
    11. modifisert potetstivelse -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    12. gjær -> en:yeast - vegan: yes - vegetarian: yes
    13. _mysepulver_ -> en:whey-powder - vegan: no - vegetarian: maybe
      1. fra melk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    14. emulgatorer -> en:emulsifier
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
        1. vegetabilsk -> nb:vegetabilsk
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        1. vegetabilsk -> nb:vegetabilsk
      3. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        1. vegetabilsk -> nb:vegetabilsk
    15. aprikoskjerner -> en:apricot-kernels - vegan: yes - vegetarian: yes
    16. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    17. melbehandlingsmidler -> nb:melbehandlingsmidler
      1. amylase -> nb:amylase
        1. av hvete -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. xylanase -> nb:xylanase
        1. av hvete -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    18. _hvetegluten_ -> en:wheat-gluten - vegan: yes - vegetarian: yes
    19. konsistensmiddel -> nb:konsistensmiddel
      1. e953 -> en:e953 - vegan: yes - vegetarian: yes
    20. stabilisatorer -> en:stabiliser
      1. e440E 412 -> nb:e440e-412
      2. e401 -> en:e401 - vegan: yes - vegetarian: yes
      3. e516 -> en:e516 - vegan: yes - vegetarian: yes
      4. e450 -> en:e450 - vegan: yes - vegetarian: yes
    21. _melkeproteiner_ -> nb:melkeproteiner
    22. glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    23. fargestoffer -> en:colour
      1. e170 -> en:e170
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        1. vegetabilsk -> nb:vegetabilsk
    24. _helmelkpulver_ -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    25. melbehandlingsmiddel -> en:flour-treatment-agent
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes
    26. smøraroma -> nb:smøraroma
    27. vanillearoma -> nb:vanillearoma
    28. _mandler_ -> nb:mandler
    29. surhetsregulerende middel -> en:acidity-regulator
      1. e830 -> nb:e830
    30. geleringsmiddel -> nb:geleringsmiddel
      1. e406 -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084
    31. _pekannøtter_ -> nb:pekannøtter
    32. _valnøtter_ og _sesamfrø_ -> nb:valnøtter-og-sesamfrø

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