Kuchenglasur by Classic

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Kuchenglasur

by Classic 1pcs Barcode 4063367397349
Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Kuchenglasur by Classic provides 572 kcal per 100 g, with 42 g of sugars and 5 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 1pcs pack. Contains: milk.

Nutrient levels per 100 g

Fat
40 g · High
Saturated fat
31 g · High
Sugars
42 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 572 kcal
Total fat 40 g
Saturated fat 31 g
Carbohydrates 45 g
Total sugars 42 g
Added sugars 0 g
Dietary fiber 6.1 g
Protein 5 g

Ingredients

Zucker pflanzliche Fette (Palm, Kokos, Shea), fettarmes Kakaopulver (20 %), Laktose, Emulgator: Lecithine. Produkt kann Spuren von Milcheiweiß und Schalenfrüchten enthalten.

Contains palm oilNot veganMaybe vegetarian
Allergens
Milk
May contain traces
MilkNuts

Additives 1

E322 - Lecithins
Antioxidant

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

Product details

Quantity
1pcs
Labels & certifications
German Agricultural SocietyNutriscore
Sold in
Germany
Barcode
4063367397349

Prices reported by shoppers

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Frequently asked questions

How many calories are in Kuchenglasur?

Kuchenglasur contains 572 kcal per 100 g.

How much sugar is in Kuchenglasur?

Kuchenglasur has 42 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Kuchenglasur healthy?

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

Is Kuchenglasur vegan?

Based on its ingredient list, it is not vegan.

What allergens does Kuchenglasur contain?

According to the label data it contains: Milk. It may also contain traces of nuts. 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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