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kezs

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Barcode: 9316450955687 (EAN / EAN-13)

Labels, certifications, awards: Australian made

Countries where sold: Australia

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Health

Ingredients

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    53 ingredients


    milk compound chocolate (35%) [sugar, vegetable fat, milk solids, cocoa solids, emulsifiers (322, 476), natural flavours), icing sugar (cane sugar, forn starch), vegetable shortening [vegetable oils and fats (soy), water, salt, emulsifiers (471, 322 (soy), 435), natural flavour, natural colour (160a), antioxidant (307b)], hydrogenated coconut oil, gluten free flour [tapioca starch, rice flour, potato starch, thickener (1412), dextrose monohydrate, thickeners (466, 464, 415), emulsifier (471)], sugar, cornflour, invert sugar syrup (cane sugar, water), stabiliser (1412), natural strawberry flavour (0.3%), natural colour (120). contains milk and soy. may contain peanuts, tree nuts and sesame. store away from direct sunlight in a cool dry place. to maintain freshness
    Allergens: Milk, Soybeans
    Traces: Nuts, Peanuts, 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: E120 - Cochineal
    • Additive: E1412 - Distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E464 - Hydroxypropyl methyl cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Invert sugar
    • Ingredient: Thickener

    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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E307b - Concentrated tocopherol


    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    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
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E464 - Hydroxypropyl methyl cellulose


    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk solids

    Some ingredients could not be recognized.

    We need your help!

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    Vegetarian status unknown


    Unrecognized ingredients: Milk-compound-chocolate, 322, 476, Forn-starch, 471, 322, 435, 160a, 307b, Gluten-free-flour, 1412, 466, 464, 415, 471, 1412, 120, Store-away-from-direct-sunlight-in-a-cool-dry-place

    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 compound chocolate 35% (sugar, vegetable fat, milk solids, cocoa solids, emulsifiers (322, 476), natural flavours, icing sugar (cane sugar, forn starch), vegetable shortening, vegetable oils and fats (soy), water, salt, emulsifiers (471, 322 (soy), 435), natural flavour, natural colour (160a), antioxidant (307b)), hydrogenated coconut oil, gluten free flour (tapioca starch, rice flour, potato starch, thickener (1412), dextrose monohydrate, thickeners (466, 464, 415), emulsifier (471)), sugar, cornflour, invert sugar syrup (cane sugar, water), stabiliser (1412), natural strawberry flavour 0.3%, natural colour (120), store away from direct sunlight in a cool dry place, to maintain freshness
    1. milk compound chocolate -> en:milk-compound-chocolate - percent_min: 35 - percent: 35 - percent_max: 35
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.33333333333333 - percent_max: 35
      2. vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 17.5
      3. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.6666666666667
      4. cocoa solids -> en:cocoa-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.75
      5. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 7
        1. 322 -> en:322 - percent_min: 0 - percent_max: 7
        2. 476 -> en:476 - percent_min: 0 - percent_max: 3.5
      6. natural flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.83333333333333
      7. icing sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. cane sugar -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        2. forn starch -> en:forn-starch - percent_min: 0 - percent_max: 2.5
      8. vegetable shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.375
      9. vegetable oils and fats -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.88888888888889
        1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.88888888888889
      10. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      11. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.18181818181818
      12. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2.91666666666667
        1. 471 -> en:471 - percent_min: 0 - percent_max: 2.91666666666667
        2. 322 -> en:322 - percent_min: 0 - percent_max: 1.45833333333333
          1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.45833333333333
        3. 435 -> en:435 - percent_min: 0 - percent_max: 0.972222222222222
      13. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.69230769230769
      14. natural colour -> en:natural-colours - percent_min: 0 - percent_max: 2.5
        1. 160a -> en:160a - percent_min: 0 - percent_max: 2.5
      15. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 2.33333333333333
        1. 307b -> en:307b - percent_min: 0 - percent_max: 2.33333333333333
    2. hydrogenated coconut oil -> en:hydrogenated-coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 6.5 - percent_max: 35
    3. gluten free flour -> en:gluten-free-flour - percent_min: 3.33333333333333 - percent_max: 32.8333333333333
      1. tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0.476190476190476 - percent_max: 32.8333333333333
      2. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.4166666666667
      3. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.9444444444444
      4. thickener -> en:thickener - percent_min: 0 - percent_max: 8.20833333333333
        1. 1412 -> en:1412 - percent_min: 0 - percent_max: 8.20833333333333
      5. dextrose monohydrate -> en:dextrose-monohydrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.56666666666667
      6. thickeners -> en:thickener - percent_min: 0 - percent_max: 5.47222222222222
        1. 466 -> en:466 - percent_min: 0 - percent_max: 5.47222222222222
        2. 464 -> en:464 - percent_min: 0 - percent_max: 2.73611111111111
        3. 415 -> en:415 - percent_min: 0 - percent_max: 1.82407407407407
      7. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.69047619047619
        1. 471 -> en:471 - percent_min: 0 - percent_max: 4.69047619047619
    4. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 24.7
    5. cornflour -> en:corn-flour - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 19.5
    6. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 14.475
      1. cane sugar -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0.15 - percent_max: 14.475
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3125
    7. stabiliser -> en:stabiliser - percent_min: 0.3 - percent_max: 11.52
      1. 1412 -> en:1412 - percent_min: 0.3 - percent_max: 11.52
    8. natural strawberry flavour -> en:natural-strawberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    9. natural colour -> en:natural-colours - percent_min: 0 - percent_max: 0.3
      1. 120 -> en:120 - percent_min: 0 - percent_max: 0.3
    10. store away from direct sunlight in a cool dry place -> en:store-away-from-direct-sunlight-in-a-cool-dry-place - percent_min: 0 - percent_max: 0.3
    11. to maintain freshness -> en:preservative - percent_min: 0 - percent_max: 0.3

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 %

Environment

Packaging

Transportation

Data sources

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Last edit of product page on by roboto-app.

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