mélange à muffins, quaker
i Photo: Open Food Facts contributors · CC BY-SA

mélange à muffins

by quaker · 1 kg
Canada
NOVA4
359 kcalper 100 g
31.1 gof sugars per 100 g
Barcode (EAN-13)0055577104811
GS1 prefix005 · GS1 US
Additives6: E150, E341, E341i…
AllergensEggs, Gluten, Milk, Soybeans, Sulphur dioxide and sulphitesMay contain: Eggs
Packer codem317587
0055577104811

Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy359 kcal—
Fat9.5 g13%
of which saturates1.5 g7%
Carbohydrate55.6 g—
of which sugars31.1 g31%
Fibre7.7 g27%
Protein7.6 g—
Sodium0.00 g0%

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

FARINE DE BLÉ, SUCRE DE CANNE, SON DE BLÉ, HUILE DE SOYA, SUBSTANCES LAITIÈRES MODIFIÉES, BICARBONATE DE SODIUM, SEL, COLORANT CARAMEL (SOYA, SULFITES), AMIDON DE MAÏS MODIFIÉ, PHOSPHATE MONOCALCIQUE, MÉLANGE D'ÉMULSIFIANTS (ESTERS MONOACIDES GRAS DE PROPYLÈNEGLYCOL, MONOGLYCÉRIDES [SOYAJ, STÉAROYL-2-LACTYLATE DE SODIUM), ARÔME ARTIFICIEL. CONTIENT DES INGRÉDIENTS DU BLÉ, DU SOYA, DU LAIT ET DES SULFITES. PEUT CONTENIR DES OEUFS. Nutrition Information

The ingredient list is only available in French in the source; we show it as it is, without translation.

  • E150Caramel
  • E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
  • E500Sodium carbonatesStabiliser · Thickener
  • E500iiSodium hydrogen carbonateStabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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