Simply Better All Butter Crossiants
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 | 419 kcal | 21% |
| Fat | 22.0 g | 31% |
| of which saturates | 14.0 g | 70% |
| Carbohydrate | 45.0 g | 17% |
| of which sugars | 6.7 g | 7% |
| Fibre | 2.6 g | — |
| Protein | 8.9 g | 18% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Butter (Milk) (22%), Water, Yeast, Sugar, Free Range Eggs, Eggwash [Free Range Eggs, Water], Salt, Wheat Gluten, Flour Treatment Agents: Enzymes, Ascorbic Acid. A
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bakery Croissants”: 2.42 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.