Bûche framboise
Packaged product Sweets og Desserter Erhard
Bûche framboise contains 242 kcal per 100 g.
Roughly 54 % of its calories come from carbohydrates, with 42 % from fat and 5 % from protein (estimated with general energy factors).
That is less energy than the typical item in sweets og desserter on FoodFactly, where the median is 358 kcal per 100 g across 54 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 242 kcal | |
| Total fat L | 10 g | 13 % |
| Saturated fat L | 6,7 g | 34 % |
| Sodium L | 60 mg | 3 % |
| Total carbohydrates L | 29 g | 11 % |
| Dietary fiber L | 1,5 g | 5 % |
| Total sugars L | 22 g | |
| Added sugars L | 10,2 g | 20 % |
| Protein L | 2,5 g | 5 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 5 %
- Carbohydrates 54 %
- Fat 42 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein2,5 gin the lowest quarter of sweets og desserter (median 3,9 g)
- Sugars22 gin the lowest quarter of sweets og desserter (median 27 g)
- Fat10 gin the lowest quarter of sweets og desserter (median 18,3 g)
- Saturated fat6,7 gin the lowest quarter of sweets og desserter (median 11 g)
- Sodium60 mgbelow the median for sweets og desserter (median 68 mg)
- Protein per 100 kcal1 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Erhard
- Barcode
- 3760122883390
- Quantity
- 500 g
- Category
- Pastry yule logs
- Packaging
- Plastic,Cardboard
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Mousse framboise (43,82 %) : crème pasteurisée (crème (LAIT), stabilisant : carraghénanes), purée de framboise 10 % (framboise 9 %, sucre), eau, préparation pour meringue (sucre, sirop de glucose, blanc d'OEUF en poudre, amidon modifié de pomme de terre), sucre, gélatine bovine, arôme naturel de framboise. Gelée framboise (18,08 %) : sirop de glucose-fructose, framboise, eau, épaississant : E407, sucre, gélifiants : E440i, arôme naturel, acidifiant : E331. Décors (11,27 %) : nappage (eau, sirop de glucose-fructose de blé, sucre, gélifiants : pectines, carraghénanes, acidifiants : acide citrique, phosphates de potassium, citrates de calcium), framboise, plaquette chocolat (sucre, beurre de cacao, poudre de _lait_ entier, colorant E120, émulsifiant : lécithine de _soja_, arôme vanille). Framboise (8,45 %). Biscuit (7,82 %) : farine de _froment_, blancs d'OEUFS, sucre, jaunes d'OEUFS, dextrose, sorbitol (E420), stabilisant (glycérol), sirop de sucre inverti, émulsifiants (mono et diglycérides d'acides gras, esters polyglycériques d'acides gras). Crème Chantilly (6,38 %) : crème pasteurisée (crème (LAIT), stabilisant : carraghénanes), sucre, extrait de vanille, gousse de vanille broyée en grains. Génoise (4,17 %) : préparation pour génoise (farine de blé (GLUTEN), sucre, sirop de glucose déshydraté, amidon de blé (GLUTEN), émulsifiants : lactoglycérides et acétoglycérides, poudres à lever : carbonate acide de sodium, diphosphates, sel, poudre de LAIT écrémé), OEUFS entiers pasteurisés, eau.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SukkerÆgGlucosesirupSalt
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Buche framboise Erhard | 241 | 2,5 g | 29 g | 10 g |
| Bûche pâtissière Monoprix Gourmet | 236 | 3 g | 24 g | 14 g |
| Bûche pâtissière Mangue Passion Noix de coco Picard | 235 | 2,5 g | 22 g | 15 g |
| citron meringue buche patissiere Picard | 253 | 3,3 g | 33 g | 12 g |
| Bûche pâtissière Poire Caramel Picard | 229 | 2 g | 30 g | 11 g |
| Bûche pâtissière mousse noix de coco, compotée de mangue Monoprix | 258 | 4,2 g | 21 g | 17 g |
| Buche pâtissière Exotique Mousse Mascarpone Vanille Thiriet | 224 | 3,3 g | 30 g | 15 g |
| Bûchettes pâtissières mousse mangue Monoprix | 220 | 2,6 g | 30 g | 9,5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Bûche framboise?
100 g of Bûche framboise has 242 kcal.
How much protein is in Bûche framboise?
Bûche framboise contains 2,5 g of protein per 100 g (5 % of the 50 g Daily Value). About 5 % of its calories come from protein. Compared with other sweets og desserter, that is in the lowest quarter (median 3,9 g).
How many carbs are in Bûche framboise?
Bûche framboise has 29 g of total carbohydrates per 100 g, including 1,5 g of fiber and 22 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Bûche framboise?
Bûche framboise contains 10 g of fat per 100 g, of which 6,7 g is saturated (34 % of the Daily Value).
How much sodium is in Bûche framboise?
100 g contains 60 mg of sodium, 3 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 13. marts 2026. FoodFactly last checked it on 6. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 3760122883390. License: ODbL 1.0 (Open Food Facts). Source record dated 13. marts 2026. Imported 6. november 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.