
Бисквити за торта
Prefix 380 was issued by GS1 Bulgaria. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 422 kcal | 21% |
| Fat | 10.9 g | 16% |
| of which saturates | 5.5 g | 28% |
| Carbohydrate | 73.1 g | 28% |
| of which sugars | 19.6 g | 22% |
| Protein | 7.9 g | 16% |
| Salt | 0.30 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Пшенично брашно - 60%, захар, нехидрогенирани растителни мазнини (мазнини - палмова, ший в променливо съотношение), питейна вода, пълномаслено мляко на прах, инвертиран захарен сироп, картофено нишесте, сол, агент за обработка на брашна (натриев метабисулфит), набухватели (натриев бикарбонат, амониев бикарбонат, натриев А кисел пирофосфат), ароматизант. Може да съдържа яйца, соев продукт, фъстъци, сусамово семе, млечни продукти и ядки (лешници).
The ingredient list is only available in Bulgarian in the source; we show it as it is, without translation.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Plain biscuit”: 3.59 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.