tuc bakefuls sweet chilli
Prefix 262: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 535 kcal | 27% |
| Fat | 35.6 g | 51% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 46.5 g | 18% |
| of which sugars | 3.9 g | 4% |
| Fibre | 3.7 g | — |
| Protein | 5.2 g | 10% |
| Salt | 0.06 g | 1% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour, sunflower oil,rapeseed oil, modified starch,sugar,potato starch,raising agents(ammonium carbonate,calcium phosphate,potassium carbonate),glucose - fructose syrup,flavour enhancers(monosodium glutamate,acidity regulator(potassium chloride),salt,emulsifier(soy lecithin),sweet chilli extract,may contain egg and milk,
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
- E503Ammonium carbonates
- E503iAmmonium carbonate
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
60% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crackers (Appetizers)” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Crackers (Appetizers)”: 1.54 kg CO₂e per kg of product (closest product in Agribalyse).
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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