Gluten Free Brioche Burger Buns
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 284 kcal | 14% |
| Fat | 6.9 g | 10% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 7.5 g | 8% |
| Fibre | 5.4 g | — |
| Protein | 2.1 g | 4% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 30 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tapioca Starch, Rice Flour, Sugar, Rapeseed Oil, Potato Flakes, Vegetable Fibre (Psyllium), Yeast, Humectant: Vegetable Glycerine, Stabiliser: Hydroxypropyl Methyl Cellulose, Salt, Fermented Rice Flour, Colour: Beta-Carotene
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E422GlycerolHumectant · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% 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.