Marbled Teacake
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 360 kcal | 18% |
| Fat | 10,2 g | 15% |
| of which saturates | 4,1 g | 20% |
| Carbohydrate | 59,0 g | 23% |
| of which sugars | 39,3 g | 44% |
| Fibre | 2,0 g | — |
| Protein | 6,1 g | 12% |
| Salt | 0,58 g | 10% |
Open Food Facts, ODbL, record updated 21 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar Cake wheat flour Water - Free range eggs Butter (Cream Colourants) Vegetable oil (Canola) - Buttermilk (Milk - Lactic acid starter cultures). Whey powder Cocoa powder. • Energy Protein • Humectant Emulsifier Raising agents Salt Stabiliser Flavouring Preservative: Potassium sorbate. • 6 • ALLERGENS Gluten Wheat Cow's milk Egg. Made in a factory which uses tree nuts & soya. TYPICAL
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sponge cakes”: 2,94 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
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