biscuits

How it scored 38 / 100

Nutrition snapshot

Ingredients 27 listed

• 1 Hazelnut And Cocoa Spread
  Sweet spread made of sugar, vegetable oil (often palm), hazelnuts, cocoa, milk solids, emulsifiers.
  Moderate
• 2 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 3 Vegetable Fat
  Generic umbrella term for any solid or semi-solid fat of plant origin, without specifying source (could be palm, coconut, hydrogenated soybe…
  Low
• 4 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 5 Lactose
  Disaccharide sugar (glucose + galactose) naturally present in milk; commercially produced from whey
  Low
• 6 Wheat Bran
  The hard outer layer of the wheat kernel, separated during milling.
  Low
• 7 Milk Powder
  Dehydrated milk produced by spray-drying pasteurized whole or skim milk.
  Low
• 8 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 9 Disodium Diphosphate
  Disodium diphosphate (disodium pyrophosphate, E450i) is a sodium salt of pyrophosphoric acid.
  Low
• 10 Ammonium Hydrogen Carbonate
  Ammonium hydrogen carbonate / ammonium bicarbonate (E503ii), an inorganic salt that decomposes on heating into water, CO2, and ammonia.
  Low
• 11 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 12 Cocoa
  Powder produced from roasted, ground cocoa beans (Theobroma cacao) with most of the cocoa butter removed.
  Safe
• 13 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 14 Malted Barley
  Barley grain that has been germinated and dried, activating enzymes for fermentation/baking.
  Low
• 15 Corn
  Edible cereal grain from Zea mays.
  Safe
• 16 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 17 Lecithin
  Lecithin (E322), a mixture of phospholipids derived from soybeans, sunflower, eggs, or other sources.
  Low
• 18 Vanillin
  4-hydroxy-3-methoxybenzaldehyde, the principal flavor compound of vanilla; produced naturally or synthetically (from guaiacol or lignin).
  Low
• 19 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 20 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 21 Hazelnut
  Hazelnut (Corylus avellana), tree nut also known as filbert.
  Low
• 22 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 23 Palm
  Generic palm-derived ingredient — typically refers to palm oil or palm fat from Elaeis guineensis fruit.
  Moderate
• 24 Palm Kernel Oil
  Edible oil from kernels (seeds) of oil palm fruit (Elaeis guineensis); ~80% saturated fat (mostly lauric acid).
  Low
• 25 Raising Agent
  Umbrella label for one or more leavening agents (e.g., sodium bicarbonate, baking powder, ammonium bicarbonate, monocalcium phosphate).
  Safe
• 26 Emulsifier
  Generic umbrella term for unspecified emulsifier additive(s).
  Low
• 27 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate