
4 Luxury Fruited Hot Cross Bun
Prefix 406 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 | 257 kcal | 13% |
| Fat | 1.9 g | 3% |
| of which saturates | 0.72 g | 4% |
| Carbohydrate | 52.2 g | 20% |
| of which sugars | 32.6 g | 36% |
| Fibre | 4.5 g | — |
| Protein | 6.4 g | 13% |
| Salt | 0.57 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), SULTANAS (22%), Water, VOSTIZZA CURRANTS (10%), MIXED PEEL (2%) (Orange Peel; Lemon Peel), Sugar, Rapeseed Oil, Wheat Gluten, Invert Sugar Syrup, Yeast, Malted Wheat Flour, Salt, Flavourings, Emulsifiers: Mono-and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids, Sodium, Potassium and Calcium Salts of Fatty Acids; Dextrin, Palm Fat, Flour Treatment Agent: Ascorbic Acid; Wheat Flour, Wheat Starch. ALLERGY ADVICE: For allergens, see ingredients in bold. May also contain egg, other gluten sources, milk and sesame. DIETARY ADVICE: Suitable for vegetarians. WARNING: To avoid danger of suffocation, keep this wrapper away from babies and small children, urs BEST BEFORE: See top of pack.
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
- E300Ascorbic acidAntioxidant · Sequestrant
- E470aSodium/potassium and calcium salts of fatty acidsEmulsifier · Stabiliser · Thickener
- E470aiiiCalcium salts of fatty acidsEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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