Petit-déjeuner biscuits
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 454 kcal | — |
| Fat | 15.0 g | 20% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 72.0 g | — |
| of which sugars | 25.0 g | 25% |
| Fibre | 1.9 g | 7% |
| Protein | 6.9 g | — |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated June 19, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Wheat flour 66.2% - sugar - sunflower oil - fresh eggs 5.5% - leavening (baking soda, ammonium bicarbonate, cream of tartar) - glucose syrup - fresh pasteurized whole milk 0.7% - salt-milk protein. Contains: wheat, milk and eggs. May contain peanuts, soy
- E336Potassium tartrates
- E336iMonopotassium tartrate
- 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.
In its category
61% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Shortbread cookies” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Shortbread cookies”: 3.19 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.