Choc croissants
Prefix 358 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 416 kcal | 20% |
| Fat | 22.0 g | 31% |
| of which saturates | 9.6 g | 40% |
| Carbohydrate | 45.8 g | 15% |
| of which sugars | 14.9 g | 17% |
| Fibre | 2.0 g | 7% |
| Protein | 7.8 g | 16% |
| Sodium | 0.38 g | 17% |
Open Food Facts, ODbL, record updated 20 March 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour, Vegetable Shortening (Rapeseed and Palm Oil), Chocolate (12%) (Sugar, Cocoa Mass (4.9%), Cocoa Butter (0.2%), Emulsifier (322)), Water, Sugar, Yeast, Emulsifiers (E471, E472e), Salt, Wheat Gluten, Natural Flavours, Milk Proteins, Deactivated Yeast, Thickener (E466), Colour (Carotene).
- E160acaroteneColour
- E322LecithinsAntioxidant · Emulsifier
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate croissant”: 5.73 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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