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Sasanki - Tastino - 210g

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Barkod: 20343255

Common name: Ciastka z sezamem

Količina: 210g

Ambalaža: en:Plastic, PP, en:Cardboard, 21 PAP

Брендови: Tastino, Trium, Roland, Sondey

Категорије: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Бисквит, en:oat-cookies

Mesto u kojem se proizvodi ili prerađuje: Германия

EMB code: DE-74167

Prodavnice: Lidl

Државе у којима се продаје: Бугарска, Француска, Пољска

Matching with your preferences



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    24 ingredients

    Пољски језик: Cukier, margaryna [oleje roślinne (olej palmowy, olej rzepakowy); woda, emulgatory: mono - i diglicerydy kwasów tłuszczowych, lecytyny; regulator kwasowości: kwas cytrynowy; aromat, barwnik: karoteny], mąka pszenna, 20 % płatki owsiane, 2,4 % nasiona sezamu, inulina, substancje spulchniające (węglany sodu, węglany amonu); emulgator: lecytyny; sól.
    Алергени: Pšenica
    Traces: Jaja, Mleko, Jezgrasto voće, Kikiriki, Soja

Food processing

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    Ultra processed foods

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

    • Адитив: E160a
    • Адитив: E322
    • Адитив: E471 - Mono- i digleciridi masnih kiselina
    • Ingredient: Boja
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

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

    1. Neprerađena ili minimalno prerađena hrana
    2. Prerađeni kulinarski sastojci
    3. Prerađena hrana
    4. 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


  • E160a

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Енглески језик)
  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Енглески језик)
  • E330 - Limunska kiselina

    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 (Енглески језик)
  • 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 (Енглески језик)
  • E503

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Енглески језик)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: Палмино уље
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    Cukier, margaryna (oleje roślinne (olej palmowy, olej rzepakowy), woda, emulgatory (mono- i diglicerydy kwasów tłuszczowych), lecytyny, regulator kwasowości (kwas cytrynowy), aromat, barwnik (karoteny)), mąka pszenna, płatki owsiane 20%, nasiona sezamu 2.4%, inulina, substancje spulchniające (węglany sodu, węglany amonu), emulgator (lecytyny), sól
    1. Cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 37.6
    2. margaryna -> en:margarine - percent_min: 20 - percent_max: 28.8
      1. oleje roślinne -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2.85714285714286 - percent_max: 28.8
        1. olej palmowy -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1.42857142857143 - percent_max: 28.8
        2. olej rzepakowy -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 14.4
      2. woda -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.4
      3. emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 9.6
        1. mono- i diglicerydy kwasów tłuszczowych -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.6
      4. lecytyny -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.2
      5. regulator kwasowości -> en:acidity-regulator - percent_min: 0 - percent_max: 5.76
        1. kwas cytrynowy -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.76
      6. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.8
      7. barwnik -> en:colour - percent_min: 0 - percent_max: 4.11428571428571
        1. karoteny -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.11428571428571
    3. mąka pszenna -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 25.8666666666667
    4. płatki owsiane -> en:oat-flakes - vegan: yes - vegetarian: yes - percent_min: 20 - percent: 20 - percent_max: 20
    5. nasiona sezamu -> en:sesame-seeds - vegan: yes - vegetarian: yes - percent_min: 2.4 - percent: 2.4 - percent_max: 2.4
    6. inulina -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    7. substancje spulchniające -> en:raising-agent - percent_min: 0 - percent_max: 2.4
      1. węglany sodu -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
      2. węglany amonu -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    8. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 2.4
      1. lecytyny -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.4
    9. sól -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4

Nutritivne vrednosti

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    Poor nutritional quality

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

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 4

    • Proteins: 4 / 5 (value: 6.5, rounded value: 6.5)
    • Fiber: 4 / 5 (value: 4, rounded value: 4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 6 / 10 (value: 2213, rounded value: 2213)
    • Sugars: 5 / 10 (value: 26.6, rounded value: 26.6)
    • Zasićene masne kiseline: 10 / 10 (value: 12, rounded value: 12)
    • Natrijum: 0 / 10 (value: 60, rounded value: 60)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 17 (21 - 4)

    Nutri-Score: D

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    Шећер in high quantity (26.6%)

    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.
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    Со in low quantity (0.15%)

    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.

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    Hranljiva vrednost

    Hranljiva vrednost As sold
    for 100 g / 100 ml
    As sold
    per serving (11 g)
    Compared to: Бисквит
    Енергија 2.213 kj
    (529 kcal)
    243 kj
    (58 kcal)
    Масти 26,6 g 2,93 g +32%
    Zasićena mast 12 g 1,32 g +32%
    Carbohydrates 63,9 g 7,03 g -1%
    Шећер 26,6 g 2,93 g -8%
    Fiber 4 g 0,44 g +42%
    Протеин 6,5 g 0,715 g +6%
    Со 0,15 g 0,016 g -76%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Porcija: 11 g


Carbon footprint



Threatened species

Data sources

Product added on од kiliweb
Last edit of product page on од arc2.
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