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9300682047685

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Barcode: 9300682047685 (EAN / EAN-13)

Countries where sold: Australia

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Health

Ingredients

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    35 ingredients


    MILK CHOCOLATE 61% (SUGAR, MILK SOLIDS COCOA MASS, COCOA BUTTER, VEGETABLE FAT, PEANUT EMULSIFIER (SOY LECITHIN, 476), SALT, FLAVOURS), SUGAR, PEANUTS 7%, RICE CRISPS 2.5% (RICE FLOUR, SUGAR, BARLEY MALT EXTRACT, SALT, GLUCOSE SYRUP (SOURCES INCLUDE WHEAT)), STARCH (SOURCES INCLUDE WHEAT), GLUCOSE SYRUP (SOURCES INCLUDE WHEAT), VEGETABLE FAT VEGETABLE GUM (414), COLOURS (171, 129, 102, 110, 133 THICKENER (DEXTRIN), GLAZING AGENT (903). MILK CHOCOLAT CONTAINS A MINIMUM OF 27% COCOA SOLIDS AND 2 MILK SOLIDS. MAY BE PRESENT: TREENUTS.
    Allergens: Peanuts, Soybeans
    Traces: Nuts

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: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E129 - Allura red ac
    • Additive: E1400 - Dextrin
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E102 - Tartrazine


    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia
  • E110 - Sunset yellow FCF


    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia
  • E129 - Allura red ac


    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia
  • E1400 - Dextrin


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia
  • E171 - Titanium dioxide


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia
  • E322 - Lecithins


    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.
    Source: Wikipedia
  • E322i - Lecithin


    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.
    Source: Wikipedia
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • 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
  • E903 - Carnauba wax


    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk chocolate

    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!

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    Vegetarian status unknown


    Unrecognized ingredients: Milk-solids-cocoa-mass, Peanut-emulsifier, 476, Sources-include-wheat, Sources-include-wheat, Sources-include-wheat, Vegetable-fat-vegetable-gum, 414, 171, 129, 102, 110, 133-thickener, 903, Milk-chocolat-contains-a-minimum-of-27-cocoa-solids-and-2-milk-solids

    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.
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    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!

    MILK CHOCOLATE 61% (SUGAR, MILK SOLIDS COCOA MASS, COCOA BUTTER, VEGETABLE FAT, PEANUT EMULSIFIER (SOY LECITHIN, 476), SALT, FLAVOURS), SUGAR, PEANUTS 7%, RICE CRISPS 2.5% (RICE FLOUR, SUGAR, BARLEY MALT EXTRACT, SALT, GLUCOSE SYRUP (SOURCES INCLUDE WHEAT)), STARCH (SOURCES INCLUDE WHEAT), GLUCOSE SYRUP (SOURCES INCLUDE WHEAT), VEGETABLE FAT VEGETABLE GUM (414), COLOURS, 171, 129, 102, 110, 133 THICKENER (DEXTRIN), GLAZING AGENT (903), MILK CHOCOLAT CONTAINS A MINIMUM OF 27% COCOA SOLIDS AND 2 MILK SOLIDS
    1. MILK CHOCOLATE -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 61 - percent: 61 - percent_max: 61
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.71428571428571 - percent_max: 61
      2. MILK SOLIDS COCOA MASS -> en:milk-solids-cocoa-mass - percent_min: 0 - percent_max: 30.5
      3. COCOA BUTTER -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20.3333333333333
      4. VEGETABLE FAT -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 15.25
      5. PEANUT EMULSIFIER -> en:peanut-emulsifier - percent_min: 0 - percent_max: 12.2
        1. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.2
        2. 476 -> en:476 - percent_min: 0 - percent_max: 6.1
      6. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.1666666666667
      7. FLAVOURS -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.71428571428571
    2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 29.5
    3. PEANUTS -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
    4. RICE CRISPS -> en:puffed-rice - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. RICE FLOUR -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.5
      2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. BARLEY MALT EXTRACT -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      5. GLUCOSE SYRUP -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
        1. SOURCES INCLUDE WHEAT -> en:sources-include-wheat - percent_min: 0 - percent_max: 0.5
    5. STARCH -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. SOURCES INCLUDE WHEAT -> en:sources-include-wheat - percent_min: 0 - percent_max: 2.5
    6. GLUCOSE SYRUP -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. SOURCES INCLUDE WHEAT -> en:sources-include-wheat - percent_min: 0 - percent_max: 2.5
    7. VEGETABLE FAT VEGETABLE GUM -> en:vegetable-fat-vegetable-gum - percent_min: 0 - percent_max: 2.5
      1. 414 -> en:414 - percent_min: 0 - percent_max: 2.5
    8. COLOURS -> en:colour - percent_min: 0 - percent_max: 2.5
    9. 171 -> en:171 - percent_min: 0 - percent_max: 2.5
    10. 129 -> en:129 - percent_min: 0 - percent_max: 2.5
    11. 102 -> en:102 - percent_min: 0 - percent_max: 2.5
    12. 110 -> en:110 - percent_min: 0 - percent_max: 2.5
    13. 133 THICKENER -> en:133-thickener - percent_min: 0 - percent_max: 2.5
      1. DEXTRIN -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. GLAZING AGENT -> en:glazing-agent - percent_min: 0 - percent_max: 2.5
      1. 903 -> en:903 - percent_min: 0 - percent_max: 2.5
    15. MILK CHOCOLAT CONTAINS A MINIMUM OF 27% COCOA SOLIDS AND 2 MILK SOLIDS -> en:milk-chocolat-contains-a-minimum-of-27-cocoa-solids-and-2-milk-solids - percent_min: 0 - percent_max: 2.26923076923077

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) 7 %

Environment

Packaging

Transportation

Data sources

Product added on by clockwerx
Last edit of product page on by clockwerx.
Product page also edited by openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.