Bourbon Biscuits
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 483 kcal | 24% |
| Fat | 21.0 g | 30% |
| of which saturates | 12.0 g | 60% |
| Carbohydrate | 66.8 g | 26% |
| of which sugars | 28.0 g | 31% |
| Fibre | 2.6 g | — |
| Protein | 5.5 g | 11% |
| Salt | 0.20 g | 3% |
Open Food Facts, ODbL, record updated 15 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin)· Sugar, Palm Oil, Fat Reduced Cocoa Powder · Glucose Syrup · Dextrose · Wheat Starch (contains Gluten), Raising Agent: Sodium Bicarbonate, E503 · Salt, Flavouring.
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Shortbread cookies”: 3.19 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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