& Partners No1 Pains Au Chocolat
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 | 437 kcal | 22% |
| Fat | 24.4 g | 35% |
| of which saturates | 16.2 g | 81% |
| Carbohydrate | 45.4 g | 17% |
| of which sugars | 13.9 g | 15% |
| Protein | 7.7 g | 15% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 6 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour acf oorentes butter (milk) (26%), chocolaie (227, ugar, cocoa, cocoa butter, emulsifier (soya lecithin)), water, sugar, yeast, wheat gluten, pasteurised free range egg, salt, flour treatment agent (ascorbic acid) typical values as sold energy k energy kcal fat
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
63% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chocolate croissant” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Chocolate croissant”: 5.73 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.