Tiger Chocolate
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 |
|---|---|---|
| Calories | 412 kcal | 21% |
| Total fat | 11.4 g | 16% |
| Saturated fat | 5.3 g | 26% |
| Total carbohydrate | 75.4 g | 29% |
| Total sugars | 24.6 g | 27% |
| Dietary fiber | 10.1 g | — |
| Protein | 6.6 g | 13% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated April 1, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Sugar, Non-Hydrogenated Vegetable Oil (Palm), Cocoa Powder, Vitamins and Minerals (Calcium, Vitamin D, Iron), Glucose Syrup, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate, Disodium Diphosphate), Food Starches (Corn, Tapioca), Milk Powder, Salt, Natural, Nature Identical and Artificial Milk Flavor, Artificial Vanillin Flavor.
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate biscuits”: 6.67 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.