Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 475 kcal | 24% |
| Fat | 21.6 g | 31% |
| of which saturates | 10.6 g | 53% |
| Carbohydrate | 59.3 g | 23% |
| of which sugars | 36.0 g | 40% |
| Fibre | 5.3 g | — |
| Protein | 8.1 g | 16% |
| Salt | 0.03 g | 0% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Sugar, 10% Honey, 10% Almonds, Cocoa Butter, Cocoa Mass, Whole Milk Powder, Rock Sugar, Orange Zest, Apricot Kernels, Apple Purée, Glucose-Fructose Syrup, Rapeseed Oil, Wheat Starch, Rye Flour, Caramelised Sugar Syrup, Potato Starch, Brown Sugar Syrup, Invert Sugar Syrup, Glucose Syrup, Spices, Raising Agents: Ammonium Carbonates, Potassium Carbonates, Sodium Carbonates; Humectants: Sorbitols, Invertase; Emulsifier: Soya Lecithins; Acid: Citric Acid; Gelling Agent: Pectins; Natural Flavouring, Salt.
- E1103InvertaseStabiliser
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E420SorbitolHumectant · Sequestrant · Stabiliser · Sweetener · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Gingerbreads”: 2.50 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.