Pastry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 491 kcal | 25% |
| Fat | 26.9 g | 38% |
| of which saturates | 10.1 g | 51% |
| Carbohydrate | 53.3 g | 20% |
| of which sugars | 1.4 g | 2% |
| Fibre | 2.4 g | — |
| Protein | 7.8 g | 16% |
| Salt | 0.46 g | 8% |
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), Palm Oil, Water, Rapeseed Oil, Concentrated Lemon Juice, Salt, Preservative: Potassium Sorbate: Inactive Dried Yeast, Flavouring, Emulsifier: Mono - and Diglycerides of Fatty Acids; Acidity Regulator: Citric Acid; Colour: Beta-Carotene; Flour Treatment Agent: Ascorbic Acid. Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold.
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E202Potassium sorbatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
4% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pastries” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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