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ginger bread

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Barcode: 9331043023222 (EAN / EAN-13)

Countries where sold: Australia

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Health

Ingredients

  • icon

    62 ingredients


    wheat flour, brown sugal, margarine (vegetable oil, emulsifiers (471, 322), mixed tocopherol (307b), natural flavour, natural colour (160a), salt, water), golden syrup, sugar syrups (contains 24°c light date e: ol glucose (wheat derived)), coloured choc drops (4%) (contains milk solids, emulsifiers (soya 322, 492), glazing agents (414, 553b, 903), colours (171, 122, 133, 110, 104, 124)), egg, m&m's mini (2%) (contains milk solids, emulsifier (soy lecithin), colours (171, 102, 129, 110, 133)), ground ginger (0.5%), baking powder (contains raising agents (450, 500)), mixed spice, stabiliser contains emulsifier (471)), raising agent 500), preservative (202) contains: wheat, egg, milk, soybean may contain: barley, peanuts, ree nuts, lupin utritional information rving size: avg. qty per serving avg. qty per 100g 23222 ergy tein 822kj 1750kj 2.6g total
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Peanuts

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: E104 - Quinoline yellow
    • Additive: E110 - Sunset yellow FCF
    • Additive: E122 - Azorubine
    • Additive: E124 - Ponceau 4r
    • Additive: E129 - Allura red ac
    • Additive: E133 - Brilliant blue FCF
    • Additive: E160a - Carotene
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E492 - Sorbitan tristearate
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Invert sugar

    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
  • E104 - Quinoline yellow


    Quinoline Yellow WS: Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS -Spirit Soluble-. Owing to the presence of sulfonate groups, the WS dyes are water-soluble -WS-. It is a mixture of disulfonates -principally-, monosulfonates and trisulfonates of 2--2-quinolyl-indan-1‚3-dione with a maximum absorption wavelength of 416 nm.p. 119
    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
  • E122 - Azorubine


    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia
  • E124 - Ponceau 4r


    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    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
  • E133 - Brilliant blue FCF


    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    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
  • 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
  • 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
  • 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
  • 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
  • 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 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
  • 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: Egg

    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: Brown-sugal, Margarine, 471, 322, 307b, 160a, Contains-24-c-light-date-e, Ol-glucose, Wheat-derived, Coloured-choc-drops, Solids, Soya-322, 492, 414, 553b, 903, 171, 122, 133, 110, 104, 124, M-m-s-mini, Solids, 171, 102, 129, 110, 133, 450, 500, Stabiliser-contains-emulsifier, 471, Raising-agent-500, 202, Ree-nuts, Lupin-utritional-information-rving-size, Avg, Qty-per-serving-avg, Qty-per-100g-23222-ergy-tein-822kj-1750kj-2-6g-total

    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!

    wheat flour, brown sugal, margarine (vegetable oil, emulsifiers (471, 322), mixed tocopherol (307b), natural flavour, natural colour (160a), salt, water), golden syrup, sugar syrups (contains 24°c light date e (ol glucose (wheat derived))), coloured choc drops 4% (solids, emulsifiers (soya 322, 492), glazing agents (414, 553b, 903), colours (171, 122, 133, 110, 104, 124)), egg, m&m's mini 2% (solids, emulsifier (soy lecithin), colours (171, 102, 129, 110, 133)), ground ginger 0.5%, baking powder (contains raising agents (450, 500)), mixed spice, stabiliser contains emulsifier (471), raising agent 500, preservative (202), ree nuts, lupin utritional information rving size (avg, qty per serving avg, qty per 100g 23222 ergy tein 822kj 1750kj 2.6g total)
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 75.5
    2. brown sugal -> en:brown-sugal - percent_min: 4 - percent_max: 39.75
    3. margarine -> en:margarine - percent_min: 4 - percent_max: 27.8333333333333
      1. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.571428571428571 - percent_max: 27.8333333333333
      2. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 13.9166666666667
        1. 471 -> en:471 - percent_min: 0 - percent_max: 13.9166666666667
        2. 322 -> en:322 - percent_min: 0 - percent_max: 6.95833333333333
      3. mixed tocopherol -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.27777777777778
        1. 307b -> en:307b - percent_min: 0 - percent_max: 9.27777777777778
      4. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.95833333333333
      5. natural colour -> en:natural-colours - percent_min: 0 - percent_max: 5.56666666666667
        1. 160a -> en:160a - percent_min: 0 - percent_max: 5.56666666666667
      6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.63888888888889
      7. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.97619047619048
    4. golden syrup -> en:golden-syrup - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 21.875
    5. sugar syrups -> en:sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 18.3
      1. contains 24°c light date e -> en:contains-24-c-light-date-e - percent_min: 4 - percent_max: 18.3
        1. ol glucose -> en:ol-glucose - percent_min: 4 - percent_max: 18.3
          1. wheat derived -> en:wheat-derived - percent_min: 4 - percent_max: 18.3
    6. coloured choc drops -> en:coloured-choc-drops - percent_min: 4 - percent: 4 - percent_max: 4
      1. solids -> en:solids - percent_min: 1 - percent_max: 4
      2. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2
        1. soya 322 -> en:soya-322 - percent_min: 0 - percent_max: 2
        2. 492 -> en:492 - percent_min: 0 - percent_max: 1
      3. glazing agents -> en:glazing-agent - percent_min: 0 - percent_max: 1.33333333333333
        1. 414 -> en:414 - percent_min: 0 - percent_max: 1.33333333333333
        2. 553b -> en:553b - percent_min: 0 - percent_max: 0.666666666666667
        3. 903 -> en:903 - percent_min: 0 - percent_max: 0.444444444444444
      4. colours -> en:colour - percent_min: 0 - percent_max: 1
        1. 171 -> en:171 - percent_min: 0 - percent_max: 1
        2. 122 -> en:122 - percent_min: 0 - percent_max: 0.5
        3. 133 -> en:133 - percent_min: 0 - percent_max: 0.333333333333333
        4. 110 -> en:110 - percent_min: 0 - percent_max: 0.25
        5. 104 -> en:104 - percent_min: 0 - percent_max: 0.2
        6. 124 -> en:124 - percent_min: 0 - percent_max: 0.166666666666667
    7. egg -> en:egg - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 4
    8. m&m's mini -> en:m-m-s-mini - percent_min: 2 - percent: 2 - percent_max: 2
      1. solids -> en:solids - percent_min: 0.666666666666667 - percent_max: 2
      2. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1
        1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. colours -> en:colour - percent_min: 0 - percent_max: 0.666666666666667
        1. 171 -> en:171 - percent_min: 0 - percent_max: 0.666666666666667
        2. 102 -> en:102 - percent_min: 0 - percent_max: 0.333333333333333
        3. 129 -> en:129 - percent_min: 0 - percent_max: 0.222222222222222
        4. 110 -> en:110 - percent_min: 0 - percent_max: 0.166666666666667
        5. 133 -> en:133 - percent_min: 0 - percent_max: 0.166666666666667
    9. ground ginger -> en:ginger-powder - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    10. baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      1. contains raising agents -> en:raising-agent - percent_min: 0 - percent_max: 0.5
        1. 450 -> en:450 - percent_min: 0 - percent_max: 0.5
        2. 500 -> en:500 - percent_min: 0 - percent_max: 0.25
    11. mixed spice -> en:mixed-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    12. stabiliser contains emulsifier -> en:stabiliser-contains-emulsifier - percent_min: 0 - percent_max: 0.5
      1. 471 -> en:471 - percent_min: 0 - percent_max: 0.5
    13. raising agent 500 -> en:raising-agent-500 - percent_min: 0 - percent_max: 0.5
    14. preservative -> en:preservative - percent_min: 0 - percent_max: 0.5
      1. 202 -> en:202 - percent_min: 0 - percent_max: 0.5
    15. ree nuts -> en:ree-nuts - percent_min: 0 - percent_max: 0.5
    16. lupin utritional information rving size -> en:lupin-utritional-information-rving-size - percent_min: 0 - percent_max: 0.5
      1. avg -> en:avg - percent_min: 0 - percent_max: 0.5
      2. qty per serving avg -> en:qty-per-serving-avg - percent_min: 0 - percent_max: 0.25
      3. qty per 100g 23222 ergy tein 822kj 1750kj 2.6g total -> en:qty-per-100g-23222-ergy-tein-822kj-1750kj-2-6g-total - percent_min: 0 - percent_max: 0.166666666666667

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

Product added on by inf
Last edit of product page on by inf.

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