Croissant with Cocoa Filling
Prefix 520 was issued by GS1 Greece. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 453 kcal | — |
| Fat | 28.0 g | 37% |
| of which saturates | 16.0 g | 80% |
| Carbohydrate | 42.7 g | — |
| of which sugars | 18.7 g | 19% |
| Fibre | 1.3 g | 5% |
| Protein | 5.3 g | — |
| Sodium | 0.16 g | 7% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Dough (wheat flour, vegetable oils [palm oil, sunflower oil], water, sugar, glucose-fructose syrup, yeast, salt, mono - and diglycerides of fatty acids, vanillin, citric acid, calcium propionate, potassium sorbate), Cocoa filling 29% (sugar, palm oil, low fat cocoa powder 7%, skimmed milk powder, ethyl alcohol, polyglycerol esters of fatty acids, vanillin, sodium alginate, potassium sorbate).
- E1510Ethanol
- E202Potassium sorbatePreservative
- E282calcium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Croissants”: 2.02 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.