ProductsFarine du boulanger

Farine du boulanger

1 kg

BARCODE:3340001100208

COMMON NAME:Farine de blé type 55

PACKAGER CODE:EMB 97103AI,emb-97103

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Cereals And Potatoes, Cereals And Their Products, Flours, Cereal Flours, Wheat Flours, Common Wheat Flours, White Wheat Flours, Wheat Flour Type 55 For Bread

PACKAGING:Paper

COUNTRIES:France, Guadeloupe

Health

Nutrition

Nutri-Score

Very good nutritional quality

Nutrient levels

Fat in low quantity (0.8%)

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 low quantity (0.16%)

Sugars in low quantity (1.82%)

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 low quantity (0.00725%)

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	Compared to: Wheat flour type 55 for bread
Energy	~ 1425.8 kJ (343 kcal)	1,459.304 kJ (344 kcal) (-2%)
Fat	0.8 g	1.131 g (-29%)
Saturated fat	0.16 g	0.226 g (-29%)
Carbohydrates	69.3 g	71.426 g (-3%)
Sugars	1.82 g	1.426 g (+28%)
Dietary fiber	2.4 g	?
Proteins	11.7 g	10.601 g (+10%)
Salt	0.00725 g	0.012 g (-40%)
Sodium	0.0029 g	0.004 g (-28%)
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	~ 1425.8 kJ (343 kcal)	? (343 kcal)	?
Fat	0.8 g	0.8 g	?
Saturated fat	0.16 g	0.16 g	?
Carbohydrates	69.3 g	69.3 g	?
Sugars	1.82 g	1.82 g	?
Dietary fiber	2.4 g	2.4 g	?
Proteins	11.7 g	11.7 g	?
Salt	0.00725 g	0.00725 g	?
Sodium	0.0029 g	0.0029 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Farines de blés meunier - Gluten - Farine de blé malté - Enzymes (alpha amylase et hemicellulase) Agent de traitement de la farine: acide ascorbique

Ingredient information

Farines De Bles Meunier

60% (estimate)

Gluten

20% (estimate)

Malted Wheat Flour

10% (estimate)

Enzyme

5% (estimate)

E1100

2.5% (estimate)

Hemicellulase

2.5% (estimate)

Flour Treatment Agent

5% (estimate)

E300

5% (estimate)

Allergens

Gluten

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Unknown

Vegan status unknown

Unrecognized: fr:farines-de-bles-meunier

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:farines-de-bles-meunier

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Gluten

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

E1100 - Alpha-Amylase

An amylase () is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833). Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very low 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

Wheat flour, type 55 (for bread) • Score: 97/100

Life-cycle reference

Category: Wheat flour, type 55 (for bread) PEF environmental score: 0.10 Climate change impact: 0.79 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Wheat flour, type 55 (for bread). 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: Wheat flour, type 55 (for bread). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	74.1 %
Processing	4.7 %
Packaging	1.8 %
Transportation	11.4 %
Distribution	7.7 %
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 low impact Malus: -1 Packaging score: +92

Green-Score for this product

Final score: 91/100

Final score breakdown

Life cycle analysis score: 97 Sum of bonuses and maluses: -6 Final score: 91/100

Carbon footprint

Equivalent to driving 0.4 km in a petrol car. 79 g CO2e per 100g of product. Reference category: Wheat flour, type 55 (for bread). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Wheat flour, type 55 (for bread). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Wheat flour, type 55 (for bread). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	70.2 %
Processing	4.8 %
Packaging	2.4 %
Transportation	18.9 %
Distribution	3.6 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Packaging components

Shape	Material	Recycling	Impact
Unknown	Paper	Unknown	Low

Declared packaging

Paper

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

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

No deforestation risk No ingredient associated with a deforestation risk. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: A No ingredient associated with a deforestation risk. Total Forest Footprint: 0.000 m² per kg of food

Deforestation risk details

Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 14, 2015 at 4:23:33 PM UTC by aristoi .

Last edit on March 17, 2026 at 11:48:06 PM UTC by new-nutrition-bot .

Product page also edited by aristoi, kiliweb, mondat-katia, new-nutrition-bot, openfoodfacts-contributors, packbot, psn56, quentinbrd, roboto-app, yuka.VjZrbkV2by9wOVVxdHNZTzFDK0VvdnR1ektLdVJuKzdNTmMxSVE9PQ, yuka.WkxBUUhZWVIvT2szZ2NBVnJ6bk0ybzlONEx6MVlFMm5PK0U0SUE9PQ, yuka.ZEtjSksvZ2VucWMxcS8wTXh5emY4ZDVvOTRTeVhtV1ZLZVF0SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk16btn8kgnJDD3lmhyG6IapCp_UTfpSzIygH6s.

View on Open Food Facts