Pain brioché, sans gluten
Health
Nutrition
Nutri-Score
Average nutritional qualityNutri-Score data warning
Nutrient levels
Fat in moderate quantity (8.7%)
Saturated fat in moderate quantity (4.7%)
Sugars in moderate quantity (9.8%)
Salt in low quantity (0.21%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 1259.4 kJ (300 kcal) |
| Fat | 8.7 g |
| Saturated fat | 4.7 g |
| Carbohydrates | 49 g |
| Sugars | 9.8 g |
| Dietary fiber | 5.2 g |
| Proteins | 3.7 g |
| Salt | 0.21 g |
| Sodium | 0.084 g |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 1259.4 kJ (300 kcal) | ? (300 kcal) | ~ 1024.40821875 kJ (243 kcal) |
| Fat | 8.7 g | 8.7 g | ~ 8.3207763671875 g |
| Saturated fat | 4.7 g | 4.7 g | ~ 4.784893640625 g |
| Carbohydrates | 49 g | 49 g | ~ 38.815737578125 g |
| Sugars | 9.8 g | 9.8 g | ~ 2.130535 g |
| Dietary fiber | 5.2 g | 5.2 g | ~ 0.519521484375 g |
| Proteins | 3.7 g | 3.7 g | ~ 3.071073671875 g |
| Salt | 0.21 g | 0.21 g | ~ 0.0807133976562554 g |
| Sodium | 0.084 g | 0.084 g | ~ 0.0313643107812521 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
Palm oil content unknown
Contains non-vegan ingredients.
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E334 - L(+)-tartaric acidAntioxidantSequestrant
TARTARIC ACID is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus
E415 - Xanthan gumEmulsifierStabiliserThickener
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
E464 - Hydroxypropyl methyl celluloseEmulsifierStabiliserThickener
Hypromellose (INN), short for hydroxypropyl methylcellulose (HPMC), is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code (E number) is E464.
E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser
Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.
These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.
It is generally considered safe for consumption within established regulatory limits.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Low environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Brioche or Vienna bread • Score: 89/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Brioche or Vienna bread. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 71.8 % |
| Processing | 17.2 % |
| Packaging | 4.2 % |
| Transportation | 6.3 % |
| Distribution | 0.6 % |
| Consumption | 0.0 % |
Bonuses and maluses
Declared origins
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 69/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Brioche or Vienna bread. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 73.7 % |
| Processing | 9.7 % |
| Packaging | 7.1 % |
| Transportation | 9.0 % |
| Distribution | 0.6 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Data precision
Transportation
Declared origins
Forest footprint
Forest footprint
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| Whole EGG | Oeufs Importés | 16.10 % | 0.01 |
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on July 25, 2015 at 5:55:01 PM UTC by date-limite-app .
Last edit on March 17, 2026 at 4:13:00 PM UTC by new-nutrition-bot .
Product page also edited by date-limite-app, inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, quechoisir, roboto-app, tacite-mass-editor, yuka.KJVsLM-rRs8aIPTu25AJ0hKGP_y5OtxrR1tQog, yuka.R0xnakw0TWdoYUlGeE5vYjVDalovL3Nvd1pDVllrQ1dDZnNJSWc9PQ, yuka.RzVzdUNZb29yOGNJdU1BYTl4SGswOEl1eE1XeVlHQ01CZXNJSWc9PQ.