Ireland
Data
French Croissant, Rowan Hill Bakery
i Photo: Open Food Facts contributors · CC BY-SA
Butter croissants · Ireland

French Croissant

by Rowan Hill Bakery · 320g
IrelandUnited Kingdom
NUTRI-SCOREABCDENOVA4
409 kcalper 100 g · 20% of the reference intake
9.2 gof sugars per 100 g
Barcode (EAN-13)4056489440062
GS1 prefix405 · GS1 Germany
Additives7: E160a, E282, E300…
AllergensEggs, Gluten, Milk
LabelsVegetarian, Contains palm oil
4056489440062

Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy409 kcal20%
Fat20.3 g29%
of which saturates10.6 g53%
Carbohydrate47.9 g18%
of which sugars9.2 g10%
Fibre2.1 g—
Protein7.5 g15%
Salt0.82 g14%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Ingredients Wheat Flour, Palm Fat, Water, Sugar, 3.5% Concentrated Butter (Milk), Emulsifiers: Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids; Dried Skimmed Milk, Yeast, Wheat Gluten, Salt, Natural Flavouring (contains Alcohol), Lactose (Milk), Thickener: Xanthan Gum; Preservative: Calcium Propionate; Acidity Regulator: Citric Acid; Wheat Fibre, Colour: Carotenes; Antioxidant: Ascorbic Acid; Egg. Allergy Advice redients

Allergen: EggsAllergen: GlutenAllergen: MilkVegetarianContains palm oil
  • E160acaroteneColour
  • E282calcium propionatePreservative
  • E300Ascorbic acidAntioxidant · Sequestrant
  • E330Citric acidAntioxidant · Sequestrant
  • E415Xanthan gumEmulsifier · Stabiliser · Thickener
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
  • E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

2.94kg CO₂e per kg

Reference value for the category “Butter croissants”: 2.94 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

Sold under this barcode in 2 countries
IrelandUnited Kingdom
en-gb

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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