Brioche burger buns
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 | 334 kcal | 17% |
| Fat | 11.0 g | 16% |
| of which saturates | 6.0 g | 30% |
| Carbohydrate | 46.0 g | 18% |
| of which sugars | 7.2 g | 8% |
| Fibre | 3.3 g | — |
| Protein | 11.0 g | 22% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg (17%), Water, Butter (Milk) (11%), Sugar, Yeast, Salt, Whole Milk Powder, Emulsifier: Sodium Stearoyl-2-Lactylate; Flour Treatment Agent: Ascorbic Acid.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.