
estive Biscuits half coated in Dark Chocolate redi
Prefix 501 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 | 505 kcal | 25% |
| Fat | 26.8 g | 38% |
| of which saturates | 11.9 g | 59% |
| Carbohydrate | 62.6 g | 24% |
| of which sugars | 25.7 g | 29% |
| Protein | 5.5 g | 11% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate ron, Niacin, Thiamin) Dark Chocol (20%) (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin, Natural Flavour: Vanilla) Vegetable Oil (Palm Oil, Rapeseed, Water, Salt, Natural Flavouring), Sugar, Wholemeal Wheat Flour, Partially Inverted Sugar Syrup, Raising Agents: Ammonium Bicarbonate, Disodium Diphosphate, Sodium Bicarbonate, Salt. Allergen Advice: For allergen information, including cereals containing gluten, see ingredients in bold. Not suitable for nut and sesame allergy sufferers: may also contain traces of egg, milk, mustard, peanut and other gluten sources (spelt, rye, barley). Suitable for Vegans and Vegetarians.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · 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.
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.