Premium Bake Rusk
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 433 kcal | 22% |
| Fat | 8.3 g | 12% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 80.7 g | 31% |
| of which sugars | 23.0 g | 26% |
| Protein | 9.0 g | 18% |
| Salt | 0.56 g | 9% |
Open Food Facts, ODbL, record updated 17 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Refined Wheat Flour (Maida) (71%), Sugar, Refined Palm And Palmolein Oil, Semolina (Suji) (1.8%), Yeast, Invert Sugar Syrup, Vital Gluten, Iodised Salt, Improvers [1100(i), 1102, 1104], Spices-0.1% (Green Cardamom Seeds & Its Oil), Wheat Fibre, Emulsifier Blend [481(i), 471, 472e] And Antioxidant (300). (Numbers In Brackets As Per International Numbering System)
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Rusks”: 1.44 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.