Pain Aux Chocolat
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 465 kcal | 23% |
| Fat | 22.7 g | 32% |
| of which saturates | 13.8 g | 69% |
| Carbohydrate | 54.2 g | 21% |
| of which sugars | 16.2 g | 18% |
| Fibre | 6.2 g | — |
| Protein | 9.2 g | 18% |
| Salt | 0.73 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Plain Chocolate (18%) (Sugar, Cocoa Mass, Cocoa Butter, Cows' Milk Fat, Emulsifier: Soya Lecithin), Butter (Cows' Milk) (18%), Water, Sugar, Yeast, Salt, Whole Egg, Flour Treatment Agent: Ascorbic Acid. Plain Chocolate contains: Cocoa Solids 43% minimum. Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold. lat 7 PA 2085
- E300Ascorbic acidAntioxidant · Sequestrant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
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.