Ritz Bakery baked with Tomato & Herbs
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 | 483 kcal | 24% |
| Fat | 23.0 g | 33% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 58.0 g | 22% |
| of which sugars | 8.7 g | 10% |
| Fibre | 4.1 g | — |
| Protein | 7.8 g | 16% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 19 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour, sunflower oil 22%, sugar, dried tomato pieces 3 % (equivalent as tomatoes 54 %), glucose-fructose syrup, raising agents (potassium carbonates, calcium phosphates, ammonium carbonates), salt, barley malt flour, dried mediterranean herbs I % (basil, oregano, savory, rosemary, thyme, marjoram), flavourings, tomato powder, acidity regulators (potassium chloride, sodium gluconate).
- E502Carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dry biscuits”: 3.59 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.