Taste the Difference 2 Brioche Burger Buns
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 337 kcal | 17% |
| Fat | 8.4 g | 12% |
| of which saturates | 4.9 g | 25% |
| Carbohydrate | 53.9 g | 21% |
| of which sugars | 8.4 g | 9% |
| Fibre | 2.7 g | — |
| Protein | 10.2 g | 20% |
| Salt | 0.89 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Pasteurised Free Range Egg 12%, Butter 8% (Cows' Milk), Sugar, Water, Yeast, Fermented Wheat Flour, Wheat Flour, Salt, Wheat Gluten, Emulsifier (Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids), Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vienna bread”: 1.90 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.