
Wafer Biscuit
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 481 kcal | 24% |
| Fat | 22.3 g | 32% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 64.4 g | 25% |
| of which sugars | 33.8 g | 38% |
| Fibre | 5.3 g | — |
| Protein | 5.7 g | 11% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 23 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Refined Wheat Flour (Maida), Sugar, Edible Vegetable Oil (Palm Oil), Cocoa Solids (5%), Dextrose, Edible Starch, Milk Solids, Edible Vegetable Fat, Emulsifier (E322), Edible Common Salt, Raising Agent [E500(ii)], Dough Conditioner [E223]. CONTAINS PERMITTED NATURAL FOOD COLOUR (E150d) AND ADDED FLAVOURS (ARTIFICIAL FLAVOURING SUBSTANCES - CHOCOLATE, VANILLA)
- E150dSulphite ammonia caramelColour
- E223Sodium metabisulphiteAntioxidant · Preservative
- E322LecithinsAntioxidant · Emulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
46% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wafers” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in India, values per 100 g.
Climate impact
Reference value for the category “Wafers”: 2.21 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.