Pastry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 496 kcal | 25% |
| Fat | 31.4 g | 45% |
| of which saturates | 12.4 g | 62% |
| Carbohydrate | 46.6 g | 18% |
| of which sugars | 0.80 g | 1% |
| Fibre | 2.0 g | — |
| Protein | 5.8 g | 12% |
| Salt | 0.41 g | 7% |
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), Vegetable Oils (Palm Oil, Rapeseed Oil), Water, Palm Fat, Salt, Emulsifier (Mono - and Diglycerides of Fatty Acids), Concentrated Lemon Juice, Preservative (Potassium Sorbate).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Shortcrust pastry”: 3.59 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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