Brioche Buns
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 | 366 kcal | 18% |
| Fat | 7.9 g | 11% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 48.8 g | 19% |
| of which sugars | 2.9 g | 3% |
| Fibre | 2.8 g | — |
| Protein | 7.3 g | 15% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Pasteurised Free-Range Egg (5%), Palm Fat, Milk, Butter (Milk) (2%), Sugar, Yeast, Fermented Wheat Flour, Salt, Emulsifiers (Mono-and Diglycerides of Fatty Acids, Mono-and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides of Fatty Acids), Flavouring, Colour (Lutein), Soya Flour, Flour Treatment Agent (Ascorbic Acid), Rapeseed Oil.
- E161bLuteinColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vienna bread”: 1.90 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.