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Tranche pâtissière
Tranche pâtissière by Astruc Pâtisserie provides 376 kcal per 100 g, with 38 g of sugars and 3.2 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 500 g pack. Contains: milk, sulphur dioxide and sulphites.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 376 kcal |
| Total fat | 12 g |
| Saturated fat | 7.7 g |
| Carbohydrates | 64 g |
| Total sugars | 38 g |
| Added sugars | 0 g |
| Dietary fiber | 0 g |
| Protein | 3.2 g |
| Salt | 0.5 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
RAYON pATlSSER\È NCHE PATISSIE conservateurs• E202 E220 (SULFITES), correcteur d'acidité. E330, colorant El 27) BEURRE concentré caroténo'ides) 10%, raisins 8%(huile de de cotonà sucre sirop de sucre inverti, k, sorbÀtor poudre à lever carbonates de sodium, fari e de arômes LACQOSE sel, colorant (Eh 0Tli). Peut contenir des \races d'amande
- Allergens
- MilkSulphur dioxide and sulphites
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 500 g
- Sold in
- France
- Barcode
- 3286790001022
Prices reported by shoppers
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Frequently asked questions
How many calories are in Tranche pâtissière?
Tranche pâtissière contains 376 kcal per 100 g.
How much sugar is in Tranche pâtissière?
Tranche pâtissière has 38 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Tranche pâtissière 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 Tranche pâtissière contain?
According to the label data it contains: Milk, Sulphur dioxide and sulphites. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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