Francine
Brioche Bio
375 g
BARCODE:3068111471246
COMMON NAME:Farine avec levure boulangère incorporée
CATEGORIES:Snacks, Sweet Snacks, Sweet Pastries And Pies, Viennoiseries, Brioches, Preparations Pour Pain
LABELS:Organic, Eu Organic, Ab Agriculture Biologique
PACKAGING:Sac Papier
COUNTRIES:France
Labels
Nutri-Score
Poor nutritional quality
Poor nutritional qualityNOVA Group
Ultra-processed food and drink products
Ultra-processed food and drink productsGreen-Score
Very low environmental impact
Very low environmental impactHealth
Nutrition
Label
Poor nutritional qualityNutrient levels
Fat in moderate quantity (5.1%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in low quantity (0.7%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (13.4%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in high quantity (1.68%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 1,579 kJ (379 kcal) |
| FAT | 5.1 g |
| Saturated fat | 0.7 g |
| Carbohydrates | 64.4 g |
| Sugars | 13.4 g |
| Dietary fiber | 2.9 g |
| Proteins | 17.3 g |
| Salt | 1.68 g |
| Sodium | 0.67 g |
| Minerals | |
| 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 | 1,579 kJ (379 kcal) | 1,579 kJ (377 kcal) | ? |
| FAT | 5.1 g | 5.1 g | ? |
| Saturated fat | 0.7 g | 0.7 g | ? |
| Carbohydrates | 64.4 g | 64.4 g | ? |
| Sugars | 13.4 g | 13.4 g | ? |
| Added sugars | ~ 7.7 g | ? | ~ 7.7 g |
| Dietary fiber | 2.9 g | 2.9 g | ? |
| Proteins | 17.3 g | 17.3 g | ? |
| Salt | 1.68 g | 1.68 g | ? |
| Sodium | 0.67 g | 0.67 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 1,579 kJ. Reference adult weight: 70 kg. Energy density: Moderate.
Walking
92 min (~9,207 steps)
Swimming
56 min
Bicycling
43 min
Running
32 min
Ingredients
Ingredients image
Ingredients list
Farine de blé, sucre*, œuf entier* et jaune d'oeuf* en poudre, gluten de blé*, levure boulangère sèche 2 %, sel. - * issus de l'agriculture biologique.
Ingredient information
Wheat Flour
66.36% (estimate)
Sugar
7.7% (estimate)
Whole Egg
7.7% (estimate)
Egg Yolk Powder
7.7% (estimate)
Wheat Gluten
6.27% (estimate)
Baker S Yeast
2.0%
Salt
2.27% (estimate)
Allergens
EggsGluten
Traces
MilkNutsSesame SeedsSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Yes
No non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Gluten
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Brioche • Score: 73/100Life-cycle reference
Category: Brioche
PEF environmental score: 0.33
Climate change impact: 2.95 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Brioche. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Brioche. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 80.6 % |
| Processing | 11.5 % |
| Packaging | 2.7 % |
| Transportation | 4.6 % |
| Distribution | 0.4 % |
| Consumption | 0.0 % |
Bonuses and maluses
Production system
Bonus: +15
This bonus comes from environmental labels recognized by Open Food Facts.
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a low impact
Malus: -1
Packaging score: +92
Green-Score for this product
Green-Score for this product
Final score: 87/100Final score breakdown
Life cycle analysis score: 73
Sum of bonuses and maluses: +14
Final score: 87/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.5 km in a petrol car.
295 g CO2e per 100g of product.
Reference category: Brioche.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Brioche. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Brioche. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 82.0 % |
| Processing | 6.4 % |
| Packaging | 4.6 % |
| Transportation | 6.6 % |
| Distribution | 0.4 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging with a low impact
Malus: -1
Packaging score: +92
Packaging materials
| Material | % | Packaging weight | Packaging weight per 100 g of product |
|---|---|---|---|
| Paper or cardboard | |||
| Total |
Declared packaging
Sac Papier
Transportation
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
Total forest footprint: 0.00 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| Whole EGG | Oeufs Bio | 7.70 % | 0.00 |
| EGG Yolk Powder | Oeufs Bio | 7.70 % | 0.00 |
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on August 25, 2012 at 9:13:04 AM UTC by openfoodfacts-contributors .
Last edit on March 18, 2026 at 12:17:36 AM UTC by new-nutrition-bot .
Product page also edited by andre, jecrivaine, manu1400, moon-rabbit, morganesh, new-nutrition-bot, openfoodfacts-contributors, packbot, sebleouf, tacite.