Brioche Burger Buns
Prefix 505 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 | 172 kcal | 9% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 29.9 g | 11% |
| of which sugars | 6.0 g | 7% |
| Fibre | 2.8 g | — |
| Protein | 5.2 g | 10% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 10 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Water, Sugar, Rapeseed Oil, Pasteurised Egg (1.5%), Palm Oil, Dextrose, Yeast, Spirit Vinegar, Wheat Fibre, Fermented Wheat Flour, Salt, Butter (Milk), Flavouring, Soya Flour, Pasteurised Egg White, Emulsifier (Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids), Acidity Regulator (Calcium Hydroxide), Colour (Algal Carotenes), Flour Treatment Agent (Ascorbic Acid)
- E160acaroteneColour
- E160aivAlgal carotenesColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E526Calcium hydroxide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
36% 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
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