whippy cones
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 | 267 kcal | 13% |
| Fat | 11.5 g | 16% |
| of which saturates | 9.7 g | 49% |
| Carbohydrate | 37.8 g | 15% |
| of which sugars | 24.4 g | 27% |
| Fibre | 0.51 g | — |
| Protein | 2.8 g | 6% |
| Salt | 0.11 g | 2% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Reconstituted Skimmed Milk, Coconut Oil, Sugar, Wheat Flour, Dextrose, CHOCOLATE FLAVOURED SAUCE (5%) (Water, Sugar, Fat Reduced Cocoa Powder, Modified Corn Starch, Coconut Oil, Skimmed Milk Powder Flavouring, Thickeners: Locust Bean Gum, Xanthan Gum, Salt, Acidity Regulator: Citric Acid; Emulsifier: Lecithins), Glucose-Fructose Syrup, STRAWBERRY PURÉE (2.5%), Skimmed Milk Powder, Fructose, Maltodextrin, STRAWBERRY JUICE FROM CONCENTRATE (1.5%); Emulsifiers: Mono-and Diglycerides of Fatty Acids, Lecithins, Cocoa Powder, Fat Reduced Cocoa Powder, Stabilisers: Guar Gum, Locust Bean Gum; Plant Extracts (Concentrated Beetroot Juice), Flavourings, Salt, Caramel (Sugar, Water), Acidity Regulator: Citric Acid; Colour: Carotenes.
- E160acaroteneColour
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.