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Barcode · 8076809517706

baiocchi

Barilla
Nutri-ScoreGrade D · Poor
10/40
NOVAGroup 4 · Ultra-processed
0/35
Additivesnone flagged
25/25

How we calculate the Looksee Score →

Sold in France, Italy

baiocchi

Allergens & Diet

4 allergens present

Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.

Contains

EggsGlutenMilkTree Nuts

Diet & certifications

Vegetarian

Nutrition

Per 100 g

1 serving = 56 g (6 biscuits)

Values from the manufacturer label, normalised per 100 g for comparison.

per 100gper serving

Tap any row for what it means and how it stacks against an adult's daily reference.

Fruit, veg & nuts content: 7% by weight — used in the Nutri-Score calculation.

Additives

0 detected

Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.

Showing GLOBAL·

No additives detected on this label.

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Ingredients

18 items

Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.

Tap any ingredient to learn more. Colored dots mark flagged additives.

Show raw label text

Biscotto: farina di frumento, zucchero, grasso vegetale di palma, uova fresche, agenti lievitanti (carbonato acido di ammonio, carbonato acido di sodio, tartrato monopotassico), latte scremato in polvere, latte intero fresco pastorizzato, sciroppo di glucosio-fruttosio, sale, amido di frumento, aroma. Crema alla nocciola e cacao 26,5%: zucchero, grasso vegetale di palmisto, nocciole 6,4% sul prodotto finito, cacao 2,7% sul prodotto finito, latte scremato in polvere, amido di frumento, aroma. Può contenere tracce di: soia e altra frutta a guscio. Gli ingredienti evidenziati possono provocare reazioni in persone allergiche o intolleranti. I dolcetti Mulino Bianco sono preparati senza l'utilizzo di conservanti, coloranti, grassi idrogenati e additivi edulcoranti.

Data source

From Open Food Facts, licensed CC BY-SA 4.0.

Last updated May 14, 2026