Brut
A packaged product from Qaada, sold in Algeria. Its ingredient list is below; the halal verdict for each one is in the app.
- Ingredients
- 10 ingredients
- Sold in
- Algeria
- Made in
- Algeria
- Last updated
- Oct 31, 2026
- Barcode
What's in Brut
10 ingredients found on the pack. Whether each one is halal is checked in the HalalScan app.
Ingredients as printed
Cereals 37% (wheat flour, oat flakes, extruded rice granules, (barley malt extract)), Chocolate 27% [sugar, Hydrogenated vegetabele fat, whole milk powder, cocoa powder, whey, Cocoa butter. Cocoa paste, food additive: (soy lecithin emulsifier SIN322, artificial flavorings), salt] sugar, vegetable hydrogen creaminess, Skimmed milk powder, molasses, food additives: fermenting agents and acidity modifiers (sodium carbonate SIN500, soy lecithin SIN322, cum carbonate SIN503), emulsifier. orificial flavorings. Not recommended for consumption by people allergic to nuts, soy, milk and gluten SARL BISCUITERIE SAI Siège Sociale: 21 Rue Ben Feddha Aissa, Zeralda. W.Alger BS Produit par SARL BISCUITERIE SAI. Mechta Fatima section n°8W Bordj Bou Arreridj www.biscuiterie-sai.com @contact@biscuiterie-sai.com Rejoignez-nous \Biscuits Qaar O\Biscuits gaa عنع في الجزائر Ric مكان بارد وجاف
- cereals
- chocolate
- emulsifier
- Food additivesE950
- Molasses
- Skimmed milk powder
- Soy
- soy lecithin e322E322
- Sugar
- vegetable hydrogen creaminess
Is Brut halal?
HalalScan checks every ingredient above against its halal database and gives one clear verdict, with the reasoning behind it. The verdict is shown in the app.
The verdict is in the app
Open Brut in HalalScan to see its status, every ingredient, and the reason behind the result.
Halal status
Certified halal, halal suitable, mushbooh, or haram, with one clear verdict.
Ingredient breakdown
Every ingredient and E-number, each checked and marked on its own.
Reason for the verdict
Which ingredients decided the status and the sources behind them.
Nutrition facts
Per-serving nutrition, where the manufacturer provides it.
