Pâte brisée à l'épeautre

Pâte brisée à l'épeautre is a spelt-based pie dough classified in the PNNS group "Cereals and potatoes". It carries a Nutri-Score of D and is placed in the ultra‑processed NOVA 4 category, reflecting the presence of refined flours, added vegetable oils, and two food additives (citric acid and potassium sorbate). While it offers modest protein (7.3 g) and fiber (2.5 g) with very low sugars, it is high in total fat (21 g) and saturated fat (8.8 g) and contains a moderate amount of salt (0.81 g).