Hot smoked salmon and dill fiorelli
Prefix 502 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 | 219 kcal | 11% |
| Fat | 10.1 g | 14% |
| of which saturates | 6.4 g | 32% |
| Carbohydrate | 21.5 g | 8% |
| of which sugars | 1.3 g | 1% |
| Fibre | 2.1 g | — |
| Protein | 8.3 g | 17% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Filling (60%) (Ricotta cheese (milk), full fat soft cheese (milk), whipping cream (milk), hot smoked salmon (18%) (salmon (Salmo salar) (fish), salt, wood smoke), breadcrumbs (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast, salt)), lemon zest (1.4%), salt, dill (0.8%), smoked paprika, red chilli). Pasta (40%) (Durum wheat semolina, water, pasteurised free range egg (12%)
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
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