PAIN au CHOCOLAT
Prefix 085 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 400 kcal | 20% |
| Total fat | 20.0 g | 26% |
| Saturated fat | 11.1 g | 56% |
| Total carbohydrate | 46.7 g | 17% |
| Total sugars | 13.3 g | — |
| Protein | 6.7 g | 13% |
| Sodium | 0.36 g | 15% |
Open Food Facts, ODbL, record updated June 6, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Enriched wheat flour, ferrous sulfate, niacinamide, thiamine mononitrate, riboflavin, folic acid, palm oil, chocolate, chocolate liquor, cocoa butter, lecithin, natural vanilla flavor, water, wheat flour, rye flour, yeast, sugar, salt, nonfat milk, wheat flour, rye flour, yeast, wheat gluten, sodium stearoyl lactylate, locust bean gum, ascorbic acid
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate croissant”: 5.73 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.