Crisp bakes
Prefix 509 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 413 kcal | 21% |
| Fat | 6.4 g | 9% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 72.0 g | 28% |
| of which sugars | 9.8 g | 11% |
| Fibre | 3.6 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Glucose-Fructose Syrup, Palm Fat, Sugar, Egg, Yeast, Emulsifier (Sunflower Lecithin), Malted Wheat Flour, Salt, Flour treatment agent (Ascorbic Acid), Raising Agent (Potassium Carbonates).
- E300Ascorbic acidAntioxidant · Sequestrant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
97% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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
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