La madeleine coeur chocolat
Prefix 317 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 429 kcal | 21% |
| Fat | 23.0 g | 33% |
| of which saturates | 15.0 g | 75% |
| Carbohydrate | 53.0 g | 20% |
| of which sugars | 29.0 g | 32% |
| Fibre | 1.4 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Soft wheat flour, eggs 16%, sugar, invert sugar syrup, butter, rapeseed oil, stabiliser: glycerol, chocolate 5% (sugar, cocoa mass, low-fat cocoa powder, natural vanilla flavour), sweetened condensed milk, cream, hazelnut paste 1.5%, sweet egg yolk, raising agents: sodium carbonates and citrates (wheat), salt, natural hazelnut flavours, gelling agent: pectins. May contain: nuts, soya. Keep in a dry place, away from heat (max 25°C) and light. Made in France. This packaging contains 20 portions. Net weight: 600ge
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate madeleines”: 7.60 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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