Brioche Loaf
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 369 kcal | 18% |
| Fat | 14.2 g | 20% |
| of which saturates | 8.9 g | 44% |
| Carbohydrate | 51.4 g | 20% |
| of which sugars | 12.0 g | 13% |
| Fibre | 2.2 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.86 g | 14% |
Open Food Facts, ODbL, record updated 7 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Pasteurised Free Range Egg (16%), Sugar, Concentrated Butter (Cows' Milk) (9%), Crème Fraîche (Cows' Milk) (7%), Natural Flavourings, Yeast, Salt, Emulsifiers: Mono - and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate; Colour: Carotenes; Rye Flour, Whey Powder (Cows' Milk), Wheatgerm. Allerau advice: For allergens C Yo
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Brioches”: 2.95 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
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