CRISP BAKES
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 | 520 kcal | 26% |
| Fat | 5.0 g | 7% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 74.0 g | 28% |
| of which sugars | 8.2 g | 9% |
| Fibre | 4.2 g | — |
| Protein | 15.0 g | 30% |
| Salt | 0.40 g | 7% |
Open Food Facts, ODbL, record updated 7 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Sugar, Yeast, Glucose Syrup Emulsifiers (Rapeseed Lecithin, Polysorbate 80, Sodium Stearate), Rapeseed Oil, Egg, Salt, Inulin, Wheat Fibre, Rye Flour, Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
87% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crispbreads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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