ICED FAIRY CAKES
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 453 kcal | 23% |
| Fat | 23.4 g | 33% |
| of which saturates | 4.7 g | 23% |
| Carbohydrate | 53.8 g | 21% |
| of which sugars | 31.3 g | 35% |
| Protein | 4.7 g | 9% |
| Salt | 0.34 g | 6% |
Open Food Facts, ODbL, record updated 2 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sugar, 17% toppings (sugar, vegetable fats [palm kernel, palm), skimmed milk powder, whole milk powder, lactose (milk), rapeseed oil, fat reduced cocoa powder**, emulsifiers: sorbitan tristearate, soya lecithins (contains peanuts), cocoa butter**, flavouring, cocoa mass**, colour: beetroot red, whey powder (milk)), rapeseed oil, egg, humectant: glycerol, 2% sugar decorations (sugar, wheat starch, glucose syrup, palm fat, potato starch, corn starch, rice flour, colours: curcumin, anthocyanins, riboflavin, beetroot concentrate, flavouring, glazing agent: shellac), raising agents: diphosphates, sodium carbonates, calcium phosphates, potassium carbonates, emulsifiers: polyglycerol esters of fatty acids, mono - and diglycerides of fatty acids, modified maize starch, 1% chocolate flavoured decorations (sugar, cocoa mass**, fat reduced cocoa powder**, dextrose, emulsifier: rapeseed lecithins, glazing agent: shellac), dextrose, preservative: potassium sorbate, stabiliser: xanthan gum, acidity regulator: citric acid, salt, soya flour, whey powder (milk), flavouring, **rainforest alliance certified
- E100CurcuminColour
- E101RiboflavinsColour
- E101iRiboflavinColour
- E162Beetroot redColour
- E163AnthocyaninsColour
- E202Potassium sorbatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabiliser
- E492Sorbitan tristearateEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E904Shellac
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sponge cake filled and covered with chocolate”: 10.1 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.