Recipe/Example/Flammekuechen

Product

OFF: https://world.openfoodfacts.org/product/3250390637134/flammekueche-375g-itineraire-des-saveurs

Ingredients: Garniture 56% : fromage blanc* 22% (dont lait), lardons fumés 16% (poitrine de porc (Origine : France), eau, sel, dextrose de blé et maïs, arômes naturels, antioxydants : extraits de romarin, ascorbate de sodium ; conservateur : nitrite de sodium), crème fraîche* 9% (dont lait), oignons* 7%, huile de colza, sel, amidon modifié de maïs, épaississants : gomme xanthane, gomme guar ; épices. Pâte 44% : farine de blé, eau, huile de tournesol, sel.

The problem with this product is that there are two compound ingredients, garniture and pate. This requires some special estimation processing.

Nutrients: (12, 4.8, 27, 3.1, 1.6, 7.5, 1.4)

Claude solver results

Four nutrients fit well (fat 1.5%, carbs 0.7%, protein 3.7%, salt 3.1%). Three caveats are flagged in the analysis:

• Sat_fat (17.3% moderate): crème fraîche 30%-fat proxy is slightly too rich for the actual product
• Sugars (30.9% large): the smoked lardons CIQUAL (28720) doesn't fully capture the dextrose explicitly declared in the lardon sub-recipe
• Yield 112%: reflects ~13–15g of unmodelled dough water (water has zero macros so doesn't affect nutrient fit, but makes the total raw mass appear lower than 100g)