BAKER
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 | 282 kcal | 14% |
| Fat | 4.6 g | 7% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 50.0 g | 19% |
| of which sugars | 10.0 g | 11% |
| Fibre | 1.4 g | — |
| Protein | 8.6 g | 17% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Sugar, Yeast, Vegetable Oil (Sunflower, Rapeseed), Salt, Emulsifiers (Mono - and Diglycerides of Fatty Acids, Sodium Stearoyl-2 - Lactylate), Malted Barley Flour, Acidity Regulator (Sodium Acetate), Flavouring, Flour Treatment Agent (Ascorbic Acid). ALLERGY ADVICE: For allergens, including ceres containing gluten, see ingredients in bold. Prepared in an environment that handles ingredients which contain Rye, Sesame, Milk, Egg, Soya, Mustard and Lupin. Not suitable for Rye, Sesame, Milk, Egg, Soya, Mustard and Lupin allergy sufferers. UA Typi Ene Fat of Ca 01 F 'Re
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
82% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hamburger buns” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Hamburger buns”: 1.81 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.