English-Style Gingersnap
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 483 kcal | — |
| Fat | 15.5 g | 21% |
| of which saturates | 3.5 g | 17% |
| Carbohydrate | 75.9 g | — |
| of which sugars | 31.0 g | 31% |
| Fibre | 0.00 g | 0% |
| Protein | 6.9 g | — |
| Sodium | 0.30 g | 13% |
Open Food Facts, ODbL, record updated July 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
INGREDIENTS ENRICHED WHEAT FLOUR, SUGAR CANOLA AND PALM AND PALM KERNEL OIL SHORTENING, GINGER, AMMONIUM BICARBONATE SALT, BAKING SODA, MONOCALCIUM PHOSPHATE DICALCIUM PHOSPHATE, CALCIUM CITRATE, CITRIC ACID, NATURAL FLAVOUR. MAY CONTAIN PEANUTS TREE NUTS, MILK, EGG AND SOY.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dry biscuits”: 3.59 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 Values: Food and Drug Regulations, Health Canada.
- 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.