Pain platine (Coupé 500g)

by Aldi 500 g Barcode 26073286
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Ultra-processed food

Pain platine (Coupé 500g) by Aldi provides 263 kcal per 100 g, with 2.3 g of sugars and 7.8 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 500 g pack. Contains: gluten.

Nutrient levels per 100 g

Fat
1.2 g · Low
Saturated fat
0.5 g · Low
Sugars
2.3 g · Low
Salt
1.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 263 kcal
Total fat 1.2 g
Saturated fat 0.5 g
Carbohydrates 54 g
Total sugars 2.3 g
Added sugars 0 g
Dietary fiber 2.7 g
Protein 7.8 g
Salt 1.5 g

Ingredients

Farine de blé, eau, levure, sel, farine de blé malté, farine de fève, émUlsifiant : E471 (colza), antioxydant : acide ascorbique. Traces éventuelles de lait et d'œuf.

Palm oil freeVeganVegetarian
Allergens
Gluten
May contain traces
EggsMilk

Additives 2

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

Product details

Quantity
500 g
Sold in
France
Barcode
26073286

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pain platine (Coupé 500g)?

Pain platine (Coupé 500g) contains 263 kcal per 100 g.

How much sugar is in Pain platine (Coupé 500g)?

Pain platine (Coupé 500g) has 2.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pain platine (Coupé 500g) healthy?

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

Is Pain platine (Coupé 500g) vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

What allergens does Pain platine (Coupé 500g) contain?

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

Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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