Choculence
Prefix 932 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 437 kcal | 21% |
| Fat | 23.1 g | 33% |
| of which saturates | 9.8 g | 41% |
| Carbohydrate | 56.4 g | 18% |
| of which sugars | 35.1 g | 39% |
| Protein | 3.6 g | 7% |
| Sodium | 39.0 g | 1,696% |
Open Food Facts, ODbL, record updated 26 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
chocolate (30%) (sugar, cocoa mass, cocoa butter, emulsifier (sunflower lecithin)), sugar, tapioca flour, rice bran oil, chickpea flour, cocoa powder, cocoa butter, natural flavours, raising agent(sodium bicarbonate), salt. chocolate contains minimum 40% cocoa solids
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
33% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chocolate biscuits” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Chocolate biscuits”: 6.67 kg CO₂e per kg of product (closest product in Agribalyse).
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.