Sablés Pur Beurre au Caramel - Le Fournil - 350 g

Barcode: 3760049733112 (EAN / EAN-13)

Product characteristics

Quantity: 350 g

Packaging: Saceht, Plastique

Brands: Le Fournil

Categories: Zoete snacks, Koekjes en cakes, Koekjes, Biscuits-sables

Labels, certifications, awards: Organic, EU Organic, FR-BIO-01, Pure butter, AB Agriculture Biologique

Countries where sold: Frankrijk


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Farine de blé T65*, beurre* 32% (crème*, ferments), sucre glace*, nappage caramel* 3% (sucre de canne roux clair, sirop de blé, eau), sel gris de Guérande.

Substances or products causing allergies or intolerances: Gluten, Melk

Traces: Noten, Sesamzaad, Soja

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

high quantity27.3 g Vetten in high quantity
high quantity16.6 g Verzadigde vetzuren in high quantity
high quantity16.7 g Suikers in high quantity
moderate quantity0.34 g Zout in moderate quantity

Comparison to average values of products in the same category:

(257 products)
(4519 products)
(7715 products)
(18563 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
fr:Biscuits-sablesKoekjesKoekjes en cakesZoete snacks
Energie 2042 kj
(488 kcal)
Vetten 27.3 g+17%+32%+40%+28%
- Verzadigde vetzuren 16.6 g+23%+58%+80%+52%
Koolhydraten 54.6 g-14%-15%-8%-6%
- Suikers 16.7 g-37%-44%-45%-54%
Eiwitten 5.2 g-17%-22%-16%-16%
Zout 0.339999999999999 g-47%-53%-50%-37%
Natrium 0.134 g-47%-53%-50%-37%

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

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