Choc disk

farine de blé

Status: HALAL

Reason: Farine de blé (wheat flour) is derived from wheat, which is considered halal.

Uses: Commonly used in baking, cooking, and food production.

sucre

Status: HALAL

Reason: Natural sweetener, derived from sugarcane or sugar beet.

Uses: sweetening, baking

huile de tournesol

Status: HALAL

Reason: Sunflower oil, plant-derived.

Uses: cooking, salad dressings

graisses végétales

Status: UNKNOWN

huile de palme

Status: HALAL

Reason: Plant-derived fat, meets Halal standards.

Uses: cooking, baking, manufacturing

huile de palmiste

Status: HALAL

Reason: Derived from the palm kernel, permissible.

Uses: fats in food, industrial

cacao maigre en poudre

Status: HALAL

Reason: Cacao powder is derived from cacao beans and does not contain any haram ingredients.

Uses: Used in baking, cooking, and making chocolates or beverages.

sirop de glucose-fructose

Status: HALAL

Reason: Derived from corn or wheat, acceptable for consumption.

Uses: sweetener in beverages, candies

amidon de blé

Status: UNKNOWN

poudres à lever

Status: MASHBOOH

Reason: Contains diphosphates and carbonates which may have uncertain halal sources.

Uses: Leavening agent

e500

Status: HALAL

Reason: Sodium carbonates and bicarbonates, used as leavening agents.

Uses: leavening in baked goods

e503

Status: MASHBOOH

Reason: E503 is a food additive (silicates) that may be derived from animal sources, but it is typically synthetic. Its halal status can vary depending on the source.

sel

Status: MASHBOOH

Reason: Not a specific ingredient; may refer to salt in different contexts or forms that could include additives.

Uses: Commonly used as a seasoning or preservative.

émulsifiant

Status: UNKNOWN

lécithines

Status: UNKNOWN

lécithines de soja

Status: UNKNOWN

arômes

Status: MASHBOOH

Reason: The term 'arômes' refers to flavorings which can be derived from both halal and haram sources, making its status uncertain without specific details.

Uses: Used in food and beverage products for flavor enhancement.