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Bauducco Cookies with Chocolate Chips - 60 g

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Bauducco Cookies with Chocolate Chips - 60 g

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Barcode: 7891962054872 (EAN / EAN-13)

Quantity: 60 g

Brands: Bauducco

Countries where sold: Australia

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Health

Ingredients

  • icon

    57 ingredients

    wheat flour, sugar, vegetable fat palm base, milk chocolate drops (sugar, cocoa mass, vegcetasle fat palm bac cocoa butter, cocoa powder, whole milk, whey permeated, whey, emulsifiers: soy lecithin (e-322) and interesterified ricinoleic acd esters of polyglycerol (e476) and flavor], chocolate flavored drops (sugar, vegetable fat palm base, cocoa powder, whey, whey permeated, emulsifiers sout lecthin (e-322) and sorbitan tristearate (e-492) and flavori , invert sugar, salt, flavors, chemical baking: ammonium bicarbonate (e-503ii), sodium acid pyrophosphate (e-450i) and sodium bicarbonate (e-500i) and emulsifier: soy lecithin (e-322), contains gluten, contains traces of: celere peanut, almonds, oat, hazelnut, cashew nut, brazil nut, rye, barley, triticale, sesame, walnuts and egg and derivatives, the mentioned validity refers to the product still closed, if stored in dry, cool and odorless place , consume after opened
    Allergens: Gluten, Milk
    Traces: Eggs, Gluten, Nuts, Sesame seeds

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E450 - Diphosphates
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E492 - Sorbitan tristearate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Invert sugar
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

  • E492 - Sorbitan tristearate

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Vegetable-fat-palm-base, Vegcetasle-fat-palm-bac-cocoa-butter, Whey-permeated, Interesterified-ricinoleic-acd-esters-of-polyglycerol, Chocolate-flavored-drops, Vegetable-fat-palm-base, Whey-permeated, Emulsifiers-sout-lecthin, Flavori, Chemical-baking, Contains-traces-of, Celere-peanut, Walnuts-and-egg-and-derivatives, The-mentioned-validity-refers-to-the-product-still-closed, If-stored-in-dry, Cool-and-odorless-place, Consume-after-opened

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Whole milk, Whey, Whey

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Vegetable-fat-palm-base, Vegcetasle-fat-palm-bac-cocoa-butter, Whey-permeated, Interesterified-ricinoleic-acd-esters-of-polyglycerol, Chocolate-flavored-drops, Vegetable-fat-palm-base, Whey-permeated, Emulsifiers-sout-lecthin, Flavori, Invert sugar, Chemical-baking, Contains-traces-of, Celere-peanut, Walnuts-and-egg-and-derivatives, The-mentioned-validity-refers-to-the-product-still-closed, If-stored-in-dry, Cool-and-odorless-place, Consume-after-opened

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : wheat flour, sugar, vegetable fat palm base, milk chocolate drops, sugar, cocoa mass, vegcetasle fat palm bac cocoa butter, cocoa powder, whole milk, whey permeated, whey, emulsifiers (soy lecithin (e322)), interesterified ricinoleic acd esters of polyglycerol (e476), flavor, chocolate flavored drops, sugar, vegetable fat palm base, cocoa powder, whey, whey permeated, emulsifiers sout lecthin (e322), sorbitan tristearate (e492), flavori, invert sugar, salt, flavors, chemical baking (ammonium bicarbonate (e503ii)), sodium acid pyrophosphate (e450i), sodium bicarbonate (e500i), emulsifier (soy lecithin (e322)), contains traces of (celere peanut), almonds, oat, hazelnut, cashew nut, brazil nut, rye, barley, triticale, sesame, walnuts and egg and derivatives, the mentioned validity refers to the product still closed, if stored in dry, cool and odorless place, consume after opened
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.22222222222222 - percent_max: 100
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. vegetable fat palm base -> en:vegetable-fat-palm-base - percent_min: 0 - percent_max: 33.3333333333333
    4. milk chocolate drops -> en:milk-chocolate-chips - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
    6. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 16.6666666666667
    7. vegcetasle fat palm bac cocoa butter -> en:vegcetasle-fat-palm-bac-cocoa-butter - percent_min: 0 - percent_max: 14.2857142857143
    8. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 12.5
    9. whole milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 11.1111111111111
    10. whey permeated -> en:whey-permeated - percent_min: 0 - percent_max: 10
    11. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 8.33333333333333
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. interesterified ricinoleic acd esters of polyglycerol -> en:interesterified-ricinoleic-acd-esters-of-polyglycerol - percent_min: 0 - percent_max: 7.69230769230769
      1. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    15. chocolate flavored drops -> en:chocolate-flavored-drops - percent_min: 0 - percent_max: 5
    16. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    17. vegetable fat palm base -> en:vegetable-fat-palm-base - percent_min: 0 - percent_max: 5
    18. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 5
    19. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
    20. whey permeated -> en:whey-permeated - percent_min: 0 - percent_max: 5
    21. emulsifiers sout lecthin -> en:emulsifiers-sout-lecthin - percent_min: 0 - percent_max: 4.76190476190476
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. sorbitan tristearate -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
      1. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. flavori -> en:flavori - percent_min: 0 - percent_max: 4.34782608695652
    24. invert sugar -> en:invert-sugar - percent_min: 0 - percent_max: 4.16666666666667
    25. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4
    26. flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
    27. chemical baking -> en:chemical-baking - percent_min: 0 - percent_max: 3.7037037037037
      1. ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
        1. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      1. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
      1. e500i -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.33333333333333
      1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.33333333333333
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
    31. contains traces of -> en:contains-traces-of - percent_min: 0 - percent_max: 3.2258064516129
      1. celere peanut -> en:celere-peanut - percent_min: 0 - percent_max: 3.2258064516129
    32. almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 3.125
    33. oat -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 3.03030303030303
    34. hazelnut -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 2.94117647058824
    35. cashew nut -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 0 - percent_max: 2.85714285714286
    36. brazil nut -> en:brazil-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15008 - percent_min: 0 - percent_max: 2.77777777777778
    37. rye -> en:rye - vegan: yes - vegetarian: yes - ciqual_food_code: 9390 - percent_min: 0 - percent_max: 2.77777777777778
    38. barley -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. triticale -> en:triticale - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. sesame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 2.5
    41. walnuts and egg and derivatives -> en:walnuts-and-egg-and-derivatives - percent_min: 0 - percent_max: 2.5
    42. the mentioned validity refers to the product still closed -> en:the-mentioned-validity-refers-to-the-product-still-closed - percent_min: 0 - percent_max: 2.38095238095238
    43. if stored in dry -> en:if-stored-in-dry - percent_min: 0 - percent_max: 2.38095238095238
    44. cool and odorless place -> en:cool-and-odorless-place - percent_min: 0 - percent_max: 2.27272727272727
    45. consume after opened -> en:consume-after-opened - percent_min: 0 - percent_max: 2.27272727272727

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by inf
Last edit of product page on by danizavtz.
Product page also edited by roboto-app.

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