Napolitan Wafers, milk and cocoa cream
Prefix 531 was issued by GS1 North Macedonia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 0 kcal | 0% |
| Total fat | 9.5 g | 12% |
| Saturated fat | 4.7 g | 23% |
| Total carbohydrate | 16.5 g | 6% |
| Total sugars | 10.0 g | — |
| Dietary fiber | 0.50 g | 2% |
| Protein | 1.1 g | 2% |
| Sodium | 0.10 g | 4% |
Open Food Facts, ODbL, record updated July 15, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Milk cream 50%: vegetable fat (palm fat), powdered sugar, skimmed milk powder 10%, dextrose, corn starch, emulsifier (soy lecithin), flavoring: vanilla powder, milk; Cocoa cream 25%: powdered sugar, vegetable fat (palm fat), cocoa powder (12%), dextrose, corn starch, whey powder, emulsifier (soy lecithin), flavoring: vanilla; Wafer sheet 25%: wheat flour, palm fat, emulsifier (soy lecithin), raising agents (sodium bicarbonate, ammonium bicarbonate), salt
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- 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 “Thin crunchy wafer biscuit with chocolate”: 2.86 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.