These are simple products, made from flour, water and butter or olive oil.
The bad news is that many industrial doughs and pizzas have long lists of ingredients! 60 millions de consommateurs magazine helps us make sense of it all!
The 60 Millions de Consommateurs test focused on over 39 products – shortcrust, puff pastry and pizza dough – all sold in supermarkets. Here are the results of the study!
Butter, a guarantee of quality
The magazine analyzed the compositions and nutritional values of some forty references in butter, oil, organic, gluten-free, etc…
Butter, oil or margarine? Pasta has it all! Among shortcrust pastries, 9 out of 13 references are butter-based. The same goes for puff pastry versions. A positive sign of the quality of our products, as well as their closeness to the traditional recipe!
For the others, butter is replaced either by margarine or, more often, by palm oil.
But where’s the olive oil?
Traditionally, pizza doughs are made with olive oil. Too expensive, manufacturers prefer to replace it with rapeseed or sunflower oil.
Not so simple compositions
« In shortcrust and puff pastries, they vary between 3 and 11 ingredients, » explains Magazine.
Some brands don’t hesitate to add salt, spirit vinegar (preservative), sugar and deactivated yeast to improve dough elasticity, wheat gluten etc. to their dough!
This is the case with the Monique Ranou organic references (11 ingredients). A little too full!
The magazine also reminds us that the organic label does not necessarily rhyme with virtuous composition.
The best performers are most often found among puff pastries, with Franprix, for example, boasting just three ingredients: flour, water and concentrated butter.
Pizza doughs are often highly processed products, containing ingredients such as alcohol, baking powders and guar gum to improve consistency.
Other brands add texturizers such as wheat starch, chicory fiber or wheat gluten.
Fat level?
« In nutritional terms, shortcrust and puff pastries are above all very fatty (18.6 g/100 g and 20.5 g/100 g lipids respectively on average), the record being held by Picard puff pastry (24 g/100 g) », the magazine points out.
On the other hand, there’s nothing to complain about when it comes to pizza dough: it’s three times less fatty (6.4 g lipids/100 g) than the other two families!
The choice of 60 millions de consommateurs…
Here are the top 3 from 60 millions de consommateurs :
- For shortcrust pastry, with a score of 12/20, Tablier Blanc – Marque Repère – E. Leclerc brand at €5.48/kg!
- Forpuff pastry , with a score of 13.5/20, it’s the Franprix brand at 7.61€/kg that tops the ranking!
- For pizza dough, with a score of 15/20, the Croustipate brand at €8.65/kg came out on top!