All Butter Brioche Loaf
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 | 367 kcal | 18% |
| Fat | 13.6 g | 19% |
| of which saturates | 8.7 g | 43% |
| Carbohydrate | 52.9 g | 20% |
| of which sugars | 11.9 g | 13% |
| Fibre | 4.4 g | — |
| Protein | 7.4 g | 15% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 16 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour, Pasteurised liquid whole free range egg, Sugar, Concentrated butter (milk) (9%), Crème fraîche (milk) (7%), Yeast, Flavourings, Salt, Emulsifiers (mono - and diglycerides of fatty acids, sodium stearoyl-2-lactylate), Colour (carotenes), Rye flour, Wheatgerm, Whey powder (milk).
- E160acaroteneColour
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pure butter brioche”: 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.