Cinnamon 4 Pack
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 | 354 kcal | 17% |
| Fat | 16.1 g | 23% |
| Carbohydrate | 45.9 g | 15% |
| of which sugars | 16.3 g | 18% |
| Fibre | 1.9 g | 6% |
| Protein | 5.4 g | 11% |
| Sodium | 0.33 g | 15% |
Open Food Facts, ODbL, record updated 20 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat flour, water, sugar, transformed starch, egg white, cinnamon, whey powder (milk), natural flavours, milk powder, vegetable oils, wheat starch, egg yolk powder, skim milk powder, rice flour, egg white powder, colours (160a, 150d), maltodextrin, thickeners (415, 404), invert sugar syrup, acid (339), acidity regulator (450iii), emulsifier (471), vegetable oils (includes palm fat), water, sugar, butterfat (milk), yeast, salt, wheat gluten, natural flavour, emulsifiers (471, 472e), deactivated yeast, milk protein, thickener (415), lactose (milk), colour (160a)
- E150dSulphite ammonia caramelColour
- E160acaroteneColour
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · 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.
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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