Tourte Suédoise

Description

Tourte Suédoise

Barcode: 7613269599173

Certified as:

Ingredients: ŒUF ENTIER (d’élevage sol), massepain 15% (Sugar, AMandES, Water, humectants: sorbitols and invertase, Glucose Syrup, Starch from Apples from Earth modifié, Food Colorings: E100, E131), Cream Vanilla 14% (Milk ENTIER, huiles végétales (Coconut partiellement hydrogénée, Palmiste totalement hydrogénée, Palm], glucose, Milk ÉCRÉMÉ Powder,Sugar, JAUNE D’ŒUF (d’élevage sol], agents moussants: E 472b, E 472e, Extract from Vanilla, Aromas, Thickeners: gomme guar and E 415, gélifiant: e407 (A natural polysaccharide, produced by different seaweeds (Chrondrus crispus, Gigartina stellata, Euchema spinosum, E. cottonii) in Europe, Asia and America. It is complex mixture of polysaccharides. E407a has slightly different composition; moreover, it contains considerable amount of cellulose. Side effects: None known in the concentrations used, although high concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides). Short-chain carrageenans may cause intestinal leakage and are not permitted for use in foods), Salt iodé, Seeds from Vanilla, Food Coloring : caroténoides), Water, Sugar, FARINE from BLÉ, Cream Powder 5% (Sugar, Starch from Apples from Earth modifié, glucose, Milk ÉCRÉMÉ Powder, Fat from Coco, gélifiant: E263, PROTÉINES DU Milk, Stabilizer: E450, Salt, Aromas, Extract Food Coloring (carottes]), huiles and graisses végétales (Coconut partiellement hydrogénée, Palmiste totalement hydrogénée, Palm), AMIDON from BLÉ, glucose, Emulsifiers: E472b, E472a, E475, E471 (Mono- and diglycerides E471 of fatty acids refers to naturally occurring class of food additive composed of diglycerides and monoglycerides which is used as an emulsifier. It is also used as Fruit coating agent. This mixture is also sometimes referred to as partial. Mono- and di-glycerides of fatty acids can be made from made from animal fats. So, how do you know if this is vegan or non-vegan version of E471 – Mono- and di-glycerides of fatty acids?? The short answer is you don’t. … If the product is labelled vegetarian or vegan, you are fine), Lactose, Milk ÉCRÉMÉ Powder, PROTÉINE from BLÉ, humectant, glycérol, JAUNE D’ŒUF (d’élevage sol)

Shipped from: Switzerland

Manufacturer:
Migros Switzerland

Available at the following stores: Migros

Weight: 121 g

Serving size: 121 g

Food Traces: /

Number of additives / E-numbers: 16 – e100,e1103,e131,e160,e263,e407 (A natural polysaccharide, produced by different seaweeds (Chrondrus crispus, Gigartina stellata, Euchema spinosum, E. cottonii) in Europe, Asia and America. It is complex mixture of polysaccharides. E407a has slightly different composition; moreover, it contains considerable amount of cellulose. Side effects: None known in the concentrations used, although high concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides). Short-chain carrageenans may cause intestinal leakage and are not permitted for use in foods),e412,e415,e420 (E420(i) and E420(ii) are food additives approved by the EU (European Union) and used as natural sweeteners in food and Drink products. The common names for E420(i) and E420(ii) are sorbitol, and sorbitol syrup, respectively. These sweeteners are natural carbohydrate alcohols obtained from berries. They can also be produced synthetically from glucose. These low calorie sweeteners are also used as bulking agents and stabilisers. E420 is absorbed by the body. Some of it is metabolised as fructose, while the rest undergoes fermentation in the large intestine. E420 may cause diarrhoea in infants younger than one year. These sweeteners may also cause flatulence, due to gases released during fermentation),e422,e450 (Sodium pyrophosphate or E450 (a) is food additive. It is used in the food industry as an emulsifier, pH buffering agent and thickener. This product is very alkaline and should be handled with care. Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as leavening agent in bakery products; also, it maintains the color in processed potatoes and also prevents struvite crystal in canned Seafood. The European food additive number for it is E450(i). Generally, it is vegan and gluten free. SAPP can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products. The application of SAPP reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad),e471,e472a,e472b,e472e,e475

National Nutrition Category:Sugary Snacks / Biscuits and cakes

Nutrition Facts: