
Jam and Cream
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 475 kcal | 24% |
| Fat | 21.0 g | 30% |
| of which saturates | 11.0 g | 55% |
| Carbohydrate | 65.0 g | 25% |
| of which sugars | 29.0 g | 32% |
| Protein | 5.7 g | 11% |
| Salt | 0.45 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sugar, palm oil, 10% raspberry jam (glucose-fructose syrup, invert sugar syrup, sugar, raspberry purée, gelling agent: pectins, acidity regulator: sodium citrates, acid: citric acid), glucose syrup, partially inverted refiners syrup, salt, raising agents: ammonium carbonates, sodium carbonates, emulsifier: soya lecithins, flavourings, dried skimmed milk, allergy advice for allergens, including cereals containing gluten, see ingredients in bold, may also contain nuts, storage instructions
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E440PectinsEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuit filled with fruit paste”: 3.05 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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