Italian Pandoro
Prefix 408 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 | 403 kcal | 20% |
| Fat | 19.0 g | 27% |
| of which saturates | 12.0 g | 60% |
| Carbohydrate | 50.0 g | 19% |
| of which sugars | 22.0 g | 24% |
| Protein | 6.9 g | 14% |
| Salt | 0.54 g | 9% |
Open Food Facts, ODbL, record updated 8 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Pasteurised Whole Egg, Sugar, Anhydrous Milk Fat, Sourdough Culture (Wheat Flour, Water), SUGAR SACHET (3.5%) (Sugar, Wheat Starch, Flavouring), Emulsifier: Mono-and Diglycerides of Fatty Acids; Salt, Skimmed Milk Powder, Flavouring
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Brioches”: 2.95 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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