Ready to Bake Pains au Chocolat
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 436 kcal | 22% |
| Fat | 25.3 g | 36% |
| of which saturates | 17.2 g | 86% |
| Carbohydrate | 41.5 g | 16% |
| of which sugars | 11.7 g | 13% |
| Fibre | 3.2 g | — |
| Protein | 8.5 g | 17% |
| Salt | 0.63 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour, Butter (21%) Water Chocolate (12%) (Sugar - Cocoa Mass Cocoa Butter Soya Lecithin)- Sugar, Yeast, Dried Wheat Gluten, Dried Whole Milk, Pasteurised Egg, Wheatflour, Ascorbic Acid.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate croissant”: 5.73 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.