Croissant with cocoa filling
Prefix 520 was issued by GS1 Greece. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 443 kcal | 22% |
| Fat | 26.0 g | 37% |
| of which saturates | 14.0 g | 70% |
| Carbohydrate | 45.0 g | 17% |
| of which sugars | 15.0 g | 17% |
| Fibre | 0.00 g | — |
| Protein | 6.0 g | 12% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
croissant: wheat flour, vegetable oils (palm oil, sunflower oil), sugar, glucose-fructose syrup, yeast, salt, stabiliser (mono - and diglycerides of fatty acids), vanillin, acidity regulator (citric acid), cocoa filling 27%: sugar, palm oil, fat-reduced cocoa powder, dextrose, skimmed milk powder, ethyl alcohol, emulsifier (polyglycerol esters of fatty acids), vanillin, gelling agent (sodium alginate), cocoa filling contains 7% fat-reduced cocoa powder
- E1510Ethanol
- E330Citric acidAntioxidant · Sequestrant
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Croissants”: 2.02 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.