WR Flapjack Cookies 200g
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 483 kcal | 24% |
| Fat | 23.4 g | 33% |
| of which saturates | 15.5 g | 78% |
| Carbohydrate | 62.1 g | 24% |
| of which sugars | 25.7 g | 29% |
| Fibre | 3.0 g | — |
| Protein | 4.6 g | 9% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 11 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Butter (milk), fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), RAISINS (raisins, sunflower oil), sugar, oats, oatmeal, DRIED DICED APRICOTS (apricots, rice flour, preservative sulphur dioxide), golden syrup, DESICCATED COCONUT (desiccated coconut, preservative sulphur dioxide), raising agents sodium bicarbonate, sodium phosphates and ammonium hydrogen carbonate, salt, molasses
- E220Sulphur dioxideAntioxidant · Preservative
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
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.