Gingerbread
Prefix 762 was issued by GS1 Switzerland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 482 kcal | 24% |
| Fat | 20.5 g | 29% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 68.2 g | 26% |
| of which sugars | 33.2 g | 37% |
| Fibre | 1.8 g | — |
| Protein | 5.5 g | 11% |
| Salt | 0.76 g | 13% |
Open Food Facts, ODbL, record updated 6 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour, sugar, rapeseed oil, palm oil, wheat starch, glucose-fructose syrup, colour (plain caramel), raising agents (sodium carbonates, ammonium carbonates), salt, emulsifier (soya lecithins), flavourings, cinnamon powder,
- E150aPlain caramelColour
- E322LecithinsAntioxidant · Emulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuit filled with fruit paste”: 3.05 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.