Brioche Buns
Prefix 409 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 176 kcal | 9% |
| Total fat | 6.0 g | 8% |
| Saturated fat | 2.0 g | 10% |
| Total carbohydrate | 54.0 g | 20% |
| Total sugars | 10.0 g | — |
| Dietary fiber | 2.0 g | 7% |
| Protein | 10.0 g | 20% |
| Sodium | 0.50 g | 22% |
Open Food Facts, ODbL, record updated August 21, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
wheat flour, fresh whole eggs, water, sugar, rapeseed vegetable oil, invert sugar syrup yeast, butter, skim milk powder, salt, wheat gluten, natural flavoring, emulsifier (mono and diglycerides of fatty acids), milk protein, deactivated yeast, malted rye flour, color (beta carotene),
- E160acaroteneColor
- E160aiBeta-caroteneColor
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
SPECIALLY SELECTED
Open Food Facts, ODbL
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Hamburger buns”: 1.81 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.