Salted caramel fingers
Prefix 762 was issued by GS1 Switzerland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 514 kcal | 26% |
| Fat | 26.0 g | 37% |
| of which saturates | 15.0 g | 75% |
| Carbohydrate | 61.0 g | 23% |
| of which sugars | 35.0 g | 39% |
| Protein | 7.5 g | 15% |
| Salt | 0.77 g | 13% |
Open Food Facts, ODbL, record updated 23 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
milk, wheat flour (with calcium, niacin, iron, thiamin), sugar, vegetable fats (palm, shea, sal in varying proportions), cocoa butter, cocoa mass, salt, partially inverted sugar syrup, emulsifiers (soya lecithins, e476), flavourings, raising agents (ammonium carbonates, sodium carbonates), may contain nuts,
- E322LecithinsAntioxidant · Emulsifier
- E476Polyglycerol polyricinoleateEmulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
71% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Biscuits” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
Climate impact
Reference value for the category “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
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.