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Tiramisu cake - Kirkland Signature - 1.050 kg

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Tiramisu cake - Kirkland Signature - 1.050 kg

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×
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Barcode: 00155205

Quantity: 1.050 kg

Packaging: Plastic

Brands: Kirkland Signature, Kirkland

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Pastries, Tiramisu

Stores: CostCo

Countries where sold: Canada

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Health

Ingredients

  • icon

    68 ingredients

    CAKE (MILK INGREDIENTS, SUGAR. FLOUR. CREAM CHEESE (MILK INGREDIENTS. SALT. GUAR GUM. CAROB BEAN GUM. BACTERIAL CULTURE). COFFEE. MASCARPONE CHEESE IMODIFIED MILK INGREDIENTS. CAROB BEAN GUM. CITRIC ACIDI , HATER. ICING SUGAR. LIQUID HHOLE EGG. MODIFIED PALM OIL SHORTENING. FROZEN YOLK MIX [LIQUID YOLK. SUGARI , CANOLA OIL. DRIED ALBUMEN (LIQUID ALBUMEN, CITRIC ACID VEASTI. BAKING POHDER. MODIFIED CORNSTARCH. SALT, FLAVOUR. CELLULOSE GUM. TETRASODIUM DIPHOSPHATE. SODIUM ALGINATE, CELLULOSE GEL. CARRAGEEN. MANTHAN GUM. ANNATTO), WHIPPED CREAM CREAM. MILK. SUGAR. DEXTROSE, MODIFIED MANIOC STARCH. CARRAGEEN. CELLULOSE GUM, SODIUM ALGINATE. CALCIUM SULFATE. SODIUM PHOSPHATE. FLAVOUR AND OR CELLULOSE GEL AND/OR MONO - AND DI-GLYCERIDES AND OR POL YSORBATE 80). COFFEE BEANS (SUGAR. COCOA MASS. COCOA BUTTER. COFFEE. SUNFLOHER LECITHIN. GUM ARABIC. SHELLAC). COCOA. CONTAINS: HHEAT. SOY. EGG. MILK. MAY CONTAIN: PEANUT. TREE NUTS. SESAME. SULFITES. TRITICALE. BARLEY. OATS. RYE.
    Allergens: Eggs, Milk, Soybeans
    Traces: Eggs, Gluten, Milk, Nuts, Peanuts, Sesame seeds, Soybeans, Sulphur dioxide and sulphites, Triticale

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E904 - Shellac
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: Milk-ingredients, Milk-ingredients, Bacterial-culture, Mascarpone-cheese-imodified-milk-ingredients, Citric-acidi, Hater, Liquid-hhole-egg, Modified-palm-oil-shortening, Frozen-yolk-mix, Sugari, Dried-albumen, Liquid-albumen, Citric-acid-veasti, Baking-pohder, Cellulose-gel, Carrageen, Manthan-gum, Whipped-cream-cream, Carrageen, Flavour-and-or-cellulose-gel-and-mono-and-diglycerides-and-or-pol-ysorbate-80, Sunfloher-lecithin, Contains, Hheat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Cream cheese, Liquid egg yolk, Milk, E904, Egg, Milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E904

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: CAKE (MILK INGREDIENTS, SUGAR, FLOUR, CREAM CHEESE (MILK INGREDIENTS, SALT, GUAR GUM, CAROB BEAN GUM, BACTERIAL CULTURE), COFFEE, MASCARPONE CHEESE IMODIFIED MILK INGREDIENTS, CAROB BEAN GUM, CITRIC ACIDI, HATER, ICING SUGAR, LIQUID HHOLE EGG, MODIFIED PALM OIL SHORTENING, FROZEN YOLK MIX, LIQUID YOLK, SUGARI, CANOLA OIL, DRIED ALBUMEN (LIQUID ALBUMEN, CITRIC ACID VEASTI, BAKING POHDER, MODIFIED CORNSTARCH, SALT, FLAVOUR, CELLULOSE GUM, TETRASODIUM DIPHOSPHATE, SODIUM ALGINATE, CELLULOSE GEL, CARRAGEEN, MANTHAN GUM, ANNATTO), WHIPPED CREAM CREAM, MILK, SUGAR, DEXTROSE, MODIFIED MANIOC STARCH, CARRAGEEN, CELLULOSE GUM, SODIUM ALGINATE, CALCIUM SULFATE, SODIUM PHOSPHATE, FLAVOUR and OR CELLULOSE GEL and mono- and DIGLYCERIDES and OR POL YSORBATE 80), COFFEE BEANS (SUGAR, COCOA MASS, COCOA BUTTER, COFFEE, SUNFLOHER LECITHIN, GUM ARABIC, SHELLAC), COCOA, CONTAINS (HHEAT, SOY, EGG, MILK, TREE NUTS, SESAME, SULFITES, TRITICALE, BARLEY, OATS, RYE)
    1. CAKE -> en:cake - percent_min: 25 - percent_max: 100
      1. MILK INGREDIENTS -> en:milk-ingredients - percent_min: 0.892857142857143 - percent_max: 100
      2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
      3. FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      4. CREAM CHEESE -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
        1. MILK INGREDIENTS -> en:milk-ingredients - percent_min: 0 - percent_max: 25
        2. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 12.5
        3. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        4. CAROB BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        5. BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 5
      5. COFFEE -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 0 - percent_max: 20
      6. MASCARPONE CHEESE IMODIFIED MILK INGREDIENTS -> en:mascarpone-cheese-imodified-milk-ingredients - percent_min: 0 - percent_max: 16.6666666666667
      7. CAROB BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. CITRIC ACIDI -> en:citric-acidi - percent_min: 0 - percent_max: 12.5
      9. HATER -> en:hater - percent_min: 0 - percent_max: 11.1111111111111
      10. ICING SUGAR -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
      11. LIQUID HHOLE EGG -> en:liquid-hhole-egg - percent_min: 0 - percent_max: 9.09090909090909
      12. MODIFIED PALM OIL SHORTENING -> en:modified-palm-oil-shortening - percent_min: 0 - percent_max: 8.33333333333333
      13. FROZEN YOLK MIX -> en:frozen-yolk-mix - percent_min: 0 - percent_max: 7.69230769230769
      14. LIQUID YOLK -> en:liquid-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 7.14285714285714
      15. SUGARI -> en:sugari - percent_min: 0 - percent_max: 6.66666666666667
      16. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 6.25
      17. DRIED ALBUMEN -> en:dried-albumen - percent_min: 0 - percent_max: 5.88235294117647
        1. LIQUID ALBUMEN -> en:liquid-albumen - percent_min: 0 - percent_max: 5.88235294117647
        2. CITRIC ACID VEASTI -> en:citric-acid-veasti - percent_min: 0 - percent_max: 2.94117647058824
        3. BAKING POHDER -> en:baking-pohder - percent_min: 0 - percent_max: 1.96078431372549
        4. MODIFIED CORNSTARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.47058823529412
        5. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.17647058823529
        6. FLAVOUR -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.980392156862745
        7. CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.840336134453782
        8. TETRASODIUM DIPHOSPHATE -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.735294117647059
        9. SODIUM ALGINATE -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65359477124183
        10. CELLULOSE GEL -> en:cellulose-gel - percent_min: 0 - percent_max: 0.588235294117647
        11. CARRAGEEN -> en:carrageen - percent_min: 0 - percent_max: 0.53475935828877
        12. MANTHAN GUM -> en:manthan-gum - percent_min: 0 - percent_max: 0.53475935828877
        13. ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.452488687782805
      18. WHIPPED CREAM CREAM -> en:whipped-cream-cream - percent_min: 0 - percent_max: 5.55555555555556
      19. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5.26315789473684
      20. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
      21. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.76190476190476
      22. MODIFIED MANIOC STARCH -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.54545454545455
      23. CARRAGEEN -> en:carrageen - percent_min: 0 - percent_max: 4.34782608695652
      24. CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      25. SODIUM ALGINATE -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      26. CALCIUM SULFATE -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      27. SODIUM PHOSPHATE -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      28. FLAVOUR and OR CELLULOSE GEL and mono- and DIGLYCERIDES and OR POL YSORBATE 80 -> en:flavour-and-or-cellulose-gel-and-mono-and-diglycerides-and-or-pol-ysorbate-80 - percent_min: 0 - percent_max: 3.57142857142857
    2. COFFEE BEANS -> en:coffee-beans - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 0 - percent_max: 50
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
      2. COCOA MASS -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 25
      3. COCOA BUTTER -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 16.6666666666667
      4. COFFEE -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 0 - percent_max: 12.5
      5. SUNFLOHER LECITHIN -> en:sunfloher-lecithin - percent_min: 0 - percent_max: 10
      6. GUM ARABIC -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. SHELLAC -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.14285714285714
    3. COCOA -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 33.3333333333333
    4. CONTAINS -> en:contains - percent_min: 0 - percent_max: 25
      1. HHEAT -> en:hheat - percent_min: 0 - percent_max: 25
      2. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. EGG -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 8.33333333333333
      4. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 6.25
      5. TREE NUTS -> en:tree-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      6. SESAME -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 4.16666666666667
      7. SULFITES -> en:sulfite - percent_min: 0 - percent_max: 3.57142857142857
      8. TRITICALE -> en:triticale - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      9. BARLEY -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      10. OATS -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 2.5
      11. RYE -> en:rye - vegan: yes - vegetarian: yes - ciqual_food_code: 9390 - percent_min: 0 - percent_max: 2.27272727272727

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Product added on by halal-app-chakib
Last edit of product page on by usernametaken.
Product page also edited by ecoscore-impact-estimator, openfoodfacts-contributors, packbot, plamen, teolemon.

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