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Garofalo Mozzarella - 250 g

Garofalo Mozzarella - 250 g

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Some of the data for this product has been provided directly by the manufacturer LUSTUCRU FRAIS.

Barcode: 3240931543505 (EAN / EAN-13)

Common name: Pâtes fraîches à la farine de blé tendre et à la semoule de blé dur aux oeufs farcies à ricotta, mozzarella au lait de bufflonne et lait de vache, tomates séchées et au basilic.

Quantity: 250 g

Packaging: en:Plastic, en:Cardboard, en:pack, en:Refrigerated, en:Tray, fr:Film en plastique

Brands: Garofalo

Categories: en:Plant-based foods and beverages, en:Plant-based foods, en:Cereals and potatoes, en:Cereals and their products, en:Meals, en:Pasta dishes, en:Pastas, en:Stuffed pastas, en:Fresh pasta, en:Refrigerated foods, en:Refrigerated meals

Labels, certifications, awards: en:Green Dot, en:Made in Italy

Origin of the product and/or its ingredients: Origine du produit : Italie # Origine de l'ingrédient primaire " Tomates" : UE et non-UE # Origine de l'ingrédient primaire " Mozzarella" : Italie # Origine de l'ingrédient primaire " Basilic" : Italie

Manufacturing or processing places: Italie

Traceability code: IT 1015 L CE

Countries where sold: افغانستان, فرانسه

Matching with your preferences

Health

Ingredients

37 ingredients

: Farce (60%): CREME, RICOTTA 9% (LACTOSERUM, LAIT, sel, correcteurs d'acidité : acide citrique, acide lactique), MOZZARELLA au LAIT de bufflonne 6,9% , MOZZARELLA au LAIT de vache 6,9 % , tomates semi séchées 6%, chapelure (farine de BLÉ, sel, levure), poudre de LACTOSERUM, LACTOSE, huile d'olive vierge extra, GRANA PADANO AOP (conservateur : lysozyme d'OEUFS), huile de tournesol, sauce au basilic 1,5 % (basilic 1,3%, huile de tournesol, sel, correcteur d'acidité : carbonate acide de sodium), tomate séchées 1,1%, sel . Pâte (40%): farine de BLÉ tendre 22,7%, OEUFS 11,4% (soit de farine 398g/kg et semoule), semoule de BLÉ dur 5,8%. Peut contenir des traces de soja. Pourcentages exprimés sur le produit total. Conditionné sous atmosphère protectrice.

Allergens: en:Eggs, en:Gluten, en:Milk

Traces: en:Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

Ingredient: Lactose

Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1105

E270

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia (انگليسي)

E330

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Source: Wikipedia (انگليسي)

E500

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 (انگليسي)

E500ii

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 (انگليسي)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:sauce-au-basilic, fr:soit, fr:kg-de-farine-et-semoule
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en:Non-vegan
Non-vegan ingredients: en:Cream, en:Ricotta, en:Whey, شيدې, en:Buffalo mozzarella, en:Cow mozzarella, en:Whey powder, en:Lactose, Grana Padano, en:Lysozyme from eggs, en:Egg
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en:Non-vegetarian
Non-vegetarian ingredients: en:Lysozyme from eggs
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Details of the analysis of the ingredients
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: Farce 60% (CREME), RICOTTA 9% (LACTOSERUM, LAIT, sel, correcteurs d'acidité (acide citrique), acide lactique), MOZZARELLA au LAIT de bufflonne 6.9%, MOZZARELLA au LAIT de vache 6.9%, tomates semi séchées 6%, chapelure (farine de BLÉ, sel, levure), poudre de LACTOSERUM, LACTOSE, huile d'olive vierge extra, GRANA PADANO (conservateur (lysozyme d'OEUFS)), huile de tournesol, sauce au basilic 1.5% (basilic 1.3%, huile de tournesol, sel, correcteur d'acidité (carbonate acide de sodium)), tomate 1.1%, sel, Pâte 40% (farine de BLÉ tendre 22.7%), OEUFS 11.4% (soit, kg de farine et semoule), semoule de BLÉ dur 5.8%
Farce -> en:filling - vegan: maybe - vegetarian: maybe - percent: 60

CREME -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402

RICOTTA -> en:ricotta - vegan: no - vegetarian: maybe - ciqual_food_code: 19585 - percent: 9

LACTOSERUM -> en:whey - vegan: no - vegetarian: maybe

LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

correcteurs d'acidité -> en:acidity-regulator

acide citrique -> en:e330 - vegan: yes - vegetarian: yes

acide lactique -> en:e270 - vegan: yes - vegetarian: yes

MOZZARELLA au LAIT de bufflonne -> en:buffalo-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent: 6.9

MOZZARELLA au LAIT de vache -> en:cow-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent: 6.9

tomates semi séchées -> fr:tomates-semi-sechees - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent: 6

chapelure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500

farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

levure -> en:yeast - vegan: yes - vegetarian: yes

poudre de LACTOSERUM -> en:whey-powder - vegan: no - vegetarian: maybe

LACTOSE -> en:lactose - vegan: no - vegetarian: yes

huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270

GRANA PADANO -> en:grana-padano - labels: en:pdo - vegan: no - vegetarian: maybe - ciqual_food_code: 12123

conservateur -> en:preservative

lysozyme d'OEUFS -> en:lysozyme-from-eggs - vegan: no - vegetarian: no

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440

sauce au basilic -> fr:sauce-au-basilic - percent: 1.5

basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent: 1.3

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

correcteur d'acidité -> en:acidity-regulator

carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes

tomate -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent: 1.1

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

Pâte -> en:dough - percent: 40

farine de BLÉ tendre -> en:soft-wheat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9410 - percent: 22.7

OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent: 11.4

soit -> fr:soit

kg de farine et semoule -> fr:kg-de-farine-et-semoule

semoule de BLÉ dur -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent: 5.8
Origine de l'ingrédient primaire " Basilic" : Italie
l'ingrédient primaire " Basilic" -> fr:l-ingredient-primaire-basilic

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 7
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 7

Proteins: 5 / 5 (value: 11, rounded value: 11)

Fiber: 2 / 5 (value: 2.5, rounded value: 2.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 7.8, rounded value: 7.8)

Negative points: 10

Energy: 3 / 10 (value: 1289, rounded value: 1289)

Sugars: 1 / 10 (value: 6.9, rounded value: 6.9)

Saturated fat: 6 / 10 (value: 7, rounded value: 7)

Sodium: 0 / 10 (value: 0, rounded value: 0)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 7)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (15%)
  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 (7%)
  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
- بوره in moderate quantity (6.9%)
  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
- مالگه in low quantity (0%)
  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 facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (125 g)	Compared to: en:Plant-based foods and beverages
Energy	۱٬۲۸۹ kj (308 kcal)	۱٬۶۱۰ kj (385 kcal)	+۱۱۱٪
Fat	۱۵ g	۱۸٫۸ g	+۱۰۵٪
Saturated fat	۷ g	۸٫۷۵ g	+۲۵۰٪
Carbohydrates	۳۱ g	۳۸٫۸ g	+۱۱۲٪
بوره	۶٫۹ g	۸٫۶۲ g	+۹۵٪
Fiber	۲٫۵ g	۳٫۱۲ g
Proteins	۱۱ g	۱۳٫۸ g	+۴۵۶٪
مالگه	۰ g	۰ g	‎-‎۱۰۰٪
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	۷٫۸ %	۷٫۸ %

Serving size: 125 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a high impact

Packaging parts

Film (Plastic)
Tray (Cardboard)
Packet
Packet

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Paper or cardboard
Plastic
Total

Transportation

Manufacturing or processing place

Origins of ingredients
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Other information

Preparation: Sortez les pâtes du réfrigérateur quelques minutes avant la cuisson. Portez à ébullition 2 litres d'eau non salée. Plongez les pâtes dans l'eau et baissez à feu moyen pour couper l'ébullition; remuez régulièrement les pâtes. Après 4 minutes ôtez-les de la casserole à l'aide d'une écumoire.

Conservation conditions: à conserver au frais entre 0°C et +4°C Après ouverture, refermer la barquette avec du film alimentaire et conserver 24h maximum entre 0°C et 4°C.

Customer service: Service consommateurs Garofalo France Frais, 67, Cours Mirabeau 13100 AIX EN PROVENCE

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Data sources

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Product added on د 2018 د مارچ 16 15:08:45 (CET) by openfoodfacts-contributors
Last edit of product page on د 2022 د سېپتمبر 10 6:32:07 (CEST) by org-lustucru-frais.
Product page also edited by beniben, date-limite-app, drunkenbison, foodvisor, hungergames, kiliweb, org-panzani-sa, packbot, quechoisir, roboto-app, yuka.Vko4K1Rma3VxOTBLdmNNODBnbm53T3BKeEpQM1QzK0xFc3dkSVE9PQ, yuka.WXJsWktJMGptcWNCbWNFUi9EVGNwZlZ5MmJ5bWRFaUhkTVlJSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnNdWPX5rmP5LA7ushXTxMyldsDWTPBd-aHdaqs.
Last check of product page on د 2018 د نومبر 5 13:12:40 (CET) by beniben.

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Garofalo Mozzarella - 250 g