Backpulver, S-Budget
i Photo: Open Food Facts contributors · CC BY-SA
Baking powder or raising agent · Ireland

Backpulver

by S-Budget · 15g
IrelandAustriaGermany
NOVA4
85 kcalper 100 g · 4% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)9100000740508
GS1 prefix910 · GS1 Austria
Additives3: E450, E500, E500ii
AllergensNot given in the source
LabelsNo gluten
9100000740508

Prefix 910 was issued by GS1 Austria. 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
Energy85 kcal4%
Fat0.00 g0%
of which saturates0.00 g0%
Carbohydrate21.1 g8%
of which sugars0.00 g0%
Fibre0.30 g—
Protein0.10 g0%
Salt42.8 g713%

Open Food Facts, ODbL, record updated 3 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Säuerungsmittel Diphosphate, Backtriebmittel Natriumhydrogencarbonat, Maisstärke.

The ingredient list is only available in German in the source; we show it as it is, without translation.

  • E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E500Sodium carbonatesStabiliser · Thickener
  • E500iiSodium hydrogen carbonateStabiliser · Thickener

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

Climate impact

2.11kg CO₂e per kg

Reference value for the category “Baking powder or raising agent”: 2.11 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 3 countries
AustriaGermanyIreland

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

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.