biscuits made by an?

by f3yegge · gwhbeg

United Kingdom

Green-ScoreC

540 kcalper 100 g · 27% of the reference intake

15.5 gof sugars per 100 g

Barcode (EAN-8)01689099

GS1 prefix016 · GS1 US

Additives2: E503, E503ii

AllergensGluten, Milk

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)

Nutrient	100 g	Reference intake
Energy	540 kcal	27%
Fat	28.5 g	41%
of which saturates	16.5 g	83%
Carbohydrate	63.0 g	24%
of which sugars	15.5 g	17%
Fibre	2.5 g	—
Protein	6.5 g	13%
Salt	2.3 g	39%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salted Butter (33%) (Butter (Cows' Milk), Salt), Sugar, Raising Agent: Ammonium Bicarbonate; Sea Salt.

Allergen: Gluten Allergen: Milk

E503Ammonium carbonates
E503iiAmmonium hydrogen carbonate

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

3.19kg CO₂e per kg

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

Sold under this barcode in the United Kingdom

United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 27 March 2026 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
GS1 prefix
Prefix 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.