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Maxi pizzadeeg met bakkersgist Pâte à pizza maxi avec levure boulangèr…

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Delhaize product.

NOVA 4

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Maxi pizzadeeg met bakkersgist Pâte à pizza maxi avec levure boulangère

by Delhaize 400 g in Pizza dough Barcode 5400119602402
Not enough data to compute
Ultra-processed food
Green-Score
b
Environmental impact estimate

Maxi pizzadeeg met bakkersgist Pâte à pizza maxi avec levure boulangère by Delhaize is listed in the Pizza dough category. It is classified as NOVA 4 (ultra-processed food). It comes in a 400 g pack. Contains: gluten.

Nutrition facts

Nutrient Per 100 g Category avg
Added sugars 0 g 0.4 −100%

Category average across 674 Pizza dough products on Foodmetria.

Ingredients

Farine de blé, eau, gluten de blé, alcool éthylique, poudres à lever (glucono-delta-lactone, carbonates de potassium), dextrose, huile de colza non hydrogénée, sel, huile d'olive vierge extra, levure boulangère 0,03%, agent de traitement de la farine (acide ascorbique). Peut contenir du lait. Contient 2% d'alcool.

Palm oil free
Allergens
Gluten
May contain traces
Milk

Additives 3

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
400 g
Labels & certifications
Nutriscore
Sold in
Belgium
Barcode
5400119602402

Prices reported by shoppers

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Frequently asked questions

Is Maxi pizzadeeg met bakkersgist Pâte à pizza maxi avec levure boulangère healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does Maxi pizzadeeg met bakkersgist Pâte à pizza maxi avec levure boulangère contain?

According to the label data it contains: Gluten. It may also contain traces of milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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