ProductsChabriorTartelette caramel chocolat lait éclats de caramel 125G

Chabrior

Tartelette caramel chocolat lait éclats de caramel 125G

Name: Tartelette caramel chocolat lait éclats de caramel 125G
Brand: Chabrior

125 g

BARCODE:3250392422400

COMMON NAME:Tartelettes caramel au beurre salé

PACKAGER CODE:EMB 26281

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Biscuits And Crackers, Biscuits, Sweet Pies, Tartlets, Tartelettes Au Caramel, Biscuits Chocolates Nappes Type Tartelette, Biscuits Fourres Ou Nappes Autres

LABELS:Nutriscore, Nutriscore Grade E

COUNTRIES:France

STORES:Intermarché,INTERMARCHE FRANCE

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

Nutrient levels

Fat in high quantity (28%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (18%)

Sugars in high quantity (32%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.51%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	2178 kJ (521 kcal)
Fat	28 g
Saturated fat	18 g
Carbohydrates	60 g
Sugars	32 g
Dietary fiber	1.7 g
Proteins	6.4 g
Salt	0.51 g
Sodium	0.204 g
Fruits, vegetables and legumes	~ 0 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	2178 kJ (521 kcal)	2178 kJ (520 kcal)	?
Fat	28 g	28 g	?
Saturated fat	18 g	18 g	?
Carbohydrates	60 g	60 g	?
Sugars	32 g	32 g	?
Dietary fiber	1.7 g	1.7 g	?
Proteins	6.4 g	6.4 g	?
Salt	0.51 g	0.51 g	?
Sodium	0.204 g	0.204 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

13,9 g

Ingredients

Ingredients image

Ingredients list

wheat flour 32/6%, salted butter caramel 26.3% [glucose-fructose syrup, sweetened condensed milk, humectant: glycerol, salted butter 4% (butter* salt), sugar, aromatic caramel, flavourings, elifiers: sodium alginate and pectins, acidity regulator: citrates e calcium, acidifier: citric acid], cane sugar, milk chocolate 10.5% (sugar, cocoa butter, whole milk powder cocoa paste, emulsifier: lecithins (soy), natural vanilla flavour] (eu), concentrated butter* (eu), fresh eggs, caramel chips 2.9% [sugar, wheat glucose syrup salted butter (butter*, salt) cream* i rapeseed oil, coprafl fat/whole milk powder, se, baking powders: sodium carbonates, calcium phosphates, * of which milk,

Ingredient information

Wheat Flour

35.5%

Salted Butter Caramel

17.9%

Invert Sugar Syrup

8.95% (estimate)

Sugar

4.48% (estimate)

Salted Butter

2.6%

Humectant

0.94% (estimate)

E422

0.94% (estimate)

Milk

0.47% (estimate)

Water

0.23% (estimate)

Natural Flavouring

0.12% (estimate)

Gelling Agent

0.12% (estimate)

E440a

0.12% (estimate)

Milk Chocolate

16.1%

Sugar

8.05% (estimate)

Cocoa Butter

4.03% (estimate)

Whole Milk Powder

2.01% (estimate)

Cocoa Paste

1.01% (estimate)

Emulsifier

0.5% (estimate)

E322

0.5% (estimate)

Soya Lecithin

0.5% (estimate)

Natural Vanilla Flavouring

0.5% (estimate)

Unrefined Cane Sugar

15.25% (estimate)

Butterfat

10.6%

Egg

7.1%

Cream

4.3%

Salted Butter

0.6%

Cream

0.5%

Allergens

EggsGlutenMilkSoybeans

Traces

GlutenNutsPeanuts

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:eclats-de-caramel-au-beurre-sale, fr:issus-de-poules-elevees-en-plein-air

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:eclats-de-caramel-au-beurre-sale, fr:issus-de-poules-elevees-en-plein-air

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E422 - Glycerol

Additives

E440 - Pectins

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gelling Agent

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Humectant

Ingredients

Invert Sugar

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E422 - GlycerolHumectantThickener

Glycerol (; also called glycerine or glycerin; see spelling differences) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.

Open additive page Source

E440 - PectinsEmulsifierStabiliserThickener

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Open additive page Source

E500 - Sodium carbonatesStabiliserThickener

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Open additive page Source

E500i - Sodium carbonateStabiliserThickener

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Moderate environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Biscuit (cookie) • Score: 67/100

Life-cycle reference

Category: Biscuit (cookie) PEF environmental score: 0.37 Climate change impact: 3.59 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Biscuit (cookie). Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Biscuit (cookie). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	68.5 %
Processing	10.1 %
Packaging	15.5 %
Transportation	4.5 %
Distribution	1.5 %
Consumption	0.0 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -9 Packaging score: +13

Green-Score for this product

Final score: 53/100

Final score breakdown

Life cycle analysis score: 67 Sum of bonuses and maluses: -14 Final score: 53/100

Carbon footprint

Equivalent to driving 1.9 km in a petrol car. 359 g CO2e per 100g of product. Reference category: Biscuit (cookie). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	63.5 %
Processing	5.2 %
Packaging	24.5 %
Transportation	5.9 %
Distribution	0.7 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -9 Packaging score: +13

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Paper or cardboard	89.75 %	26 g	20.8 g
Plastic	10.25 %	2.97 g	2.38 g
Total	100 %	28.97 g	23.18 g

Packaging components

Shape	Material	Recycling	Impact
9 BAG	PP 5 Polypropylene	Unknown	High
1 Sleeve	NON Corrugated Cardboard	Unknown	Low

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Total forest footprint: 0.01 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG	Oeufs Importés	7.10 %	0.01

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on June 23, 2017 at 4:36:07 PM UTC by kiliweb .

Last edit on March 17, 2026 at 2:28:50 PM UTC by moon-rabbit .

Product page also edited by chevalstar, danis1597, date-limite-app, ecoscore-impact-estimator, foodless, inf, jumati, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, org-les-mousquetaires, roboto-app, sebleouf, teolemon, yuka.E7BuAYCVDscLTPWO0ro4wDXiLr6xM65gEnQBog, yuka.sY2b0xO6T85zoF3NwEKvlhMeaNn0qA38aEffxGPS5tm3HIzYXPNd66nVYqs, yuka.sY2b0xO6T85zoF3NwEKvlk9nWf7l-WnUZwTQvUus2eeRF76xRsBP59fkb6o.

Source List

les-mousquetaires

View on Open Food Facts