All Butter Croissant
Prefix 433 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 | 418 kcal | 21% |
| Fat | 24.2 g | 35% |
| of which saturates | 16.4 g | 82% |
| Carbohydrate | 40.0 g | 15% |
| of which sugars | 6.5 g | 7% |
| Fibre | 2.1 g | — |
| Protein | 8.9 g | 18% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 26 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Folic Acid, Thiamin), Water, 21% Butter (Milk), Sugar, Yeast, Wheat Gluten, Egg, Salt, Wheat Flour, Flour Tement Agent: Ascorbic Acid; Enzymes
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bakery Croissants”: 2.42 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.