Pain de mie
MASHBOOH

Pain de mie

Marque Repère, Épi d'or

Barcode

Barcode 3564706606531

3564706606531

Category

Aliments et boissons à base de végétaux, Aliments d'origine végétale, Céréales et pommes de terre, Pains, Pains de mie

Manufactured In

-

Ingredients

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.
eau
Status: HALAL
Reason: Pure water is always halal.
huile de colza
Status: HALAL
Reason: Canola oil is a plant-derived oil permitted in halal.
levure
Status: HALAL
Reason: Yeast used in baking, natural fermentation.
Uses: leavening agent in bread
arôme naturel
Status: HALAL
Reason: Natural flavors derived from plant or animal origins.
Uses: flavoring in various food products
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.
gluten de blé
Status: HALAL
Reason: Gluten de blé is derived from wheat, which is a plant-based ingredient.
Uses: Used as a protein source in various food products, including bread, pasta, and meat substitutes.
émulsifiant
Status: UNKNOWN
e471
Status: HALAL
Reason: Emulsifier derived from plant and animal fats.
Uses: emulsifier in food products
conservateur
Status: MASHBOOH
Reason: Unknown specific preservative used.
e282
Status: HALAL
Reason: Derived from propionic acid, commonly used as a preservative.
Uses: preservative in baked goods, dairy products
farine de blé malté
Status: UNKNOWN
antioxydant
Status: MASHBOOH
Reason: Generic term; needs specification for exact identity.
Uses: preventing oxidation in food
acide ascorbique
Status: HALAL
Reason: Vitamin C, commonly derived from plant sources.
Uses: antioxidant, preservative

Nutrition Facts

carbohydrates 49
carbohydrates_100g 49
carbohydrates_unit g
carbohydrates_value 49
carbon-footprint-from-known-ingredients_100g 80.4
carbon-footprint-from-known-ingredients_product 225

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