All butter croissants
Prefix 028: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 282 kcal | 14% |
| Fat | 29.0 g | 41% |
| of which saturates | 15.0 g | 75% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 15.0 g | 17% |
| Fibre | 5.0 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.7 g | 29% |
Open Food Facts, ODbL, record updated 8 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour. Calcium Carbonate, Iron, Niacin, Thiamin], Butter (Milk) (29%), Sugar. 'Water. Yeast, Wheat Gluten, Pasteurised Egg. Salt, Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bakery Croissants”: 2.42 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.