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Wafers
Wafers by Caramelica provides 530 kcal per 100 g, with 40 g of sugars and 6.7 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 120 g pack. Contains: gluten.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 530 kcal |
| Total fat | 26 g |
| Saturated fat | 14 g |
| Carbohydrates | 61 g |
| Total sugars | 40 g |
| Added sugars | 0 g |
| Protein | 6.7 g |
| Salt | 0.6 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Gaufrette au noix de coco ingédiatts: remplissage (68,4%): légumes raffinés huiles gnisses (huile de palme partiellement hydrogénée, huile de paim - et ses frzctions, émulsifimts: E471, E475, antioxydant E306), ec - çrné al flocons de noix de coco en pou&e, saveur, enlulsifiant écithine de SQ", feuilles de galfrettes (31,6%): fTine de blé, anidon de pornme le terre, huile de colza végétale, &nulsifiant lécithine de désintéyants: lydrogénocaffonate d'ammonium, hydrogénocarbonate de sodium, sel. Valeur alimentaire et énergétique pour 100 g: 2219 kJ /
- Allergens
- Gluten
Additives 5
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 120 g
- Sold in
- France
- Barcode
- 4779038720803
Prices reported by shoppers
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Frequently asked questions
How many calories are in Wafers?
Wafers contains 530 kcal per 100 g.
How much sugar is in Wafers?
Wafers has 40 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Wafers healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Wafers contain?
According to the label data it contains: Gluten. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
