Ülker
Ülker Çikolatalı Gofret 36 G
Nutrition Score
33 / 100
#79 of 94 in Wafers
Origin
Türkiye
- Basic food ingredient15Basic food ingredient
- Additive or processed ingredient9Additive or processed ingredient
- Origin: Türkiye
Besin AI summary
A plain-language summary of this product's ingredients is available in Besin App.
Nutrition facts
Per 100 g- Energy
- 540 kcal / 2,257.84 kJ
- Fat
- 30.7 g
- Saturated fat
- 14.84 g
- Carbohydrate
- 58.45 g
- Sugars
- 41.76 g
- Fibre
- 2.39 g
- Protein
- 6.42 g
- Salt
- 0.24 g
Ingredients
24 ingredientsSugar
What is this ingredient?
Refined sucrose used as a sweetener.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Wheat flour
What is this ingredient?
A grain- or flour-based food ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Palm oil
What is this ingredient?
A refined vegetable oil obtained from oil palm fruit.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Palm kernel oil
What is this ingredient?
Refined vegetable oil obtained from palm kernels.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Hazelnut Puree
What is this ingredient?
A purée made from ground hazelnuts.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Whole milk powder
What is this ingredient?
A dairy-based food ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Cocoa butter
What is this ingredient?
Fat obtained from cocoa beans.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Whey powder
What is this ingredient?
Whey that has been dried into powder.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Ammonium phosphatides
E442What is this ingredient?
Ammonium phosphatides (E442) are an emulsifier (a substance that helps fat and water mix) that controls how easily chocolate flows. They are used in chocolate and cocoa coatings, as an alternative to soy lecithin, to improve flow and allow less cocoa butter to be used. They are made by treating glycerides from vegetable oils (usually rapeseed oil) with phosphorus compounds and neutralising them with ammonia. It is digested in the body like fats; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E476 guide →
Polyglycerol polyricinoleate
E476What is this ingredient?
Polyglycerol polyricinoleate (E476) is an emulsifier (a substance that helps fat and water mix) that controls how easily chocolate flows. It is usually used together with lecithin in chocolate, chocolate-coated biscuits, wafers and bars to help the coating spread thinly and evenly and to achieve good flow with less cocoa butter. It is made by esterifying polyglycerol with fatty acids from castor oil. It is digested in the body like fats; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E322 guide →
Soy lecithin
E322What is this ingredient?
Soy lecithin (E322) is an emulsifier that helps fat and water mix. It is used in chocolate, margarine, biscuits and baked goods to control texture and stop fat from separating. It is obtained when soybean oil is refined. It adds no significant nutritional value; no adverse effects are known at the amounts used in food. Because it comes from soy, people with a soy allergy should take note of it on the label.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Salt
What is this ingredient?
Refined salt.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Reduced-Fat Cocoa Powder
What is this ingredient?
A cocoa- or chocolate-based ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Egg white powder
What is this ingredient?
Dried egg white powder used as a concentrated protein ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Show all ingredients (24)
Flavouring
What is this ingredient?
A flavouring is a preparation added to give food a particular taste and smell. It is used in confectionery, drinks, dairy products, snacks and baked goods. As its type is not stated on the label, it may be of natural or artificial origin; flavourings are made by extraction from plant or animal sources, by fermentation (a natural process using microbes such as yeast or bacteria) or by chemical synthesis. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E503 guide →
Ammonium carbonates
E503(ii)What is this ingredient?
Ammonium carbonates (E503) are a group made up of ammonium carbonate and ammonium hydrogen carbonate (ammonium bicarbonate), also known as baker's ammonia. They are used in thin, dry baked goods such as biscuits, crackers and cookies, where they turn into gas during baking and make the dough rise; because they largely evaporate with heat, very little remains in the product. They are made by reacting ammonia and carbon dioxide in the presence of water. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E450 guide →
Disodium diphosphate
E450(i)What is this ingredient?
Diphosphates (E450) are a group of salts made from phosphoric acid, including disodium diphosphate (sodium acid pyrophosphate) and tetrasodium diphosphate. They are used in biscuits, cakes and ready-made doughs to react with bicarbonate and make the dough rise, in sausages and meat products to help retain water and control texture, and in processed cheese to keep it smooth. They are made by reacting phosphoric acid with sodium, potassium or calcium compounds. It is a source of phosphate; phosphates are among the substances people with kidney disease need to limit, and high intake from phosphate additives is under discussion. Those that contain sodium also add to salt intake.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Kakao Kitlesi
What is this ingredient?
A fruit-, vegetable- or fibre-based ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Maize Starch
What is this ingredient?
An isolated starch obtained from maize.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Emülgatör
What is this ingredient?
Emulsifier is the general name for additives that help fat and water mix. It is used in chocolate, biscuits, cakes, ice cream and snacks to control texture and stop fat from separating. As its type is not stated on the label, it may be one of several substances such as lecithin or mono- and diglycerides; emulsifiers are generally made from vegetable oils and fatty acids. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Cocoa powder
What is this ingredient?
Powder made from ground cocoa beans.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Skimmed milk powder
What is this ingredient?
A dairy-based food ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Kabartıcılar
What is this ingredient?
Raising agents are additives that release gas as dough bakes, making it rise and gain an airy structure. They are used in biscuits, cakes and baked goods. Compounds such as sodium bicarbonate (E500), ammonium bicarbonate and phosphates are used; they are made chemically. They add no nutritional value; no adverse effects are known at the amounts used in food. Types containing phosphate add to phosphate intake, which people with kidney disease need to limit.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E503 guide →
Ammonium carbonates
E503What is this ingredient?
Ammonium carbonates (E503) are a group made up of ammonium carbonate and ammonium hydrogen carbonate (ammonium bicarbonate), also known as baker's ammonia. They are used in thin, dry baked goods such as biscuits, crackers and cookies, where they turn into gas during baking and make the dough rise; because they largely evaporate with heat, very little remains in the product. They are made by reacting ammonia and carbon dioxide in the presence of water. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Higher-scoring products in Wafers
Information is compiled from the product packaging. If you spot a mistake, let us know. How is the Nutrition Score calculated?