Backpulver
Prefix 400 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 226 kcal | 11% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 43.0 g | 17% |
| of which sugars | 0.50 g | 1% |
| Protein | 0.50 g | 1% |
| Salt | 18.6 g | 310% |
Open Food Facts, ODbL, record updated 15 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tapiokastärke*, Backtriebmittel: Natriumhydrogencarbonat (E 500ii); Säuerungsmittel: 22,8% Kaliumtartrate¹ (E 336); Zitronensaftpulver*, Verdickungsmittel: Guarkernmehl* (E 412). *aus kontrolliert biologischem Anbau ¹Reinweinstein
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E336Potassium tartrates
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Baking powder or raising agent”: 2.11 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.