Käsegebäck

by Cräx 100g Barcode 4058400001031
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Ultra-processed food

Käsegebäck by Cräx provides 560 kcal per 100 g, with 2.3 g of sugars and 11 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 100g pack. Contains: gluten, milk, nuts, sesame seeds.

Nutrient levels per 100 g

Fat
37 g · High
Saturated fat
23 g · High
Sugars
2.3 g · Low
Salt
2.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 560 kcal
Total fat 37 g
Saturated fat 23 g
Carbohydrates 46 g
Total sugars 2.3 g
Added sugars 0.2 g
Dietary fiber 2 g
Protein 11 g
Salt 2.2 g

Ingredients

Butter-Blätterteig-Käsegebäck : Weizenmehl, Butter 31% (enthält Milch), Käse 6% (enthālt Milch). Sesam 3,2%, Salz, Mandel 2,4%, Kümmel 1%, Glasur (Milcheiweiß, Dextrose, Rapsöl), Farbstoff: E160b. Kann Spuren von Erdnüssen, anderen Nüssen und Senf enthalten.

Palm oil freeNot vegan
Allergens
GlutenMilkNutsSesame seeds
May contain traces
MustardNutsPeanuts

Additives 1

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
100g
Sold in
Germany
Barcode
4058400001031

Prices reported by shoppers

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Frequently asked questions

How many calories are in Käsegebäck?

Käsegebäck contains 560 kcal per 100 g.

How much sugar is in Käsegebäck?

Käsegebäck has 2.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Käsegebäck healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Käsegebäck vegan?

Based on its ingredient list, it is not vegan.

What allergens does Käsegebäck contain?

According to the label data it contains: Gluten, Milk, Nuts, Sesame seeds. It may also contain traces of mustard, peanuts. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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