Greyerzer - Bigler - 155 g

Barcode: 7610339087004 (EAN / EAN-13)

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Product characteristics

Quantity: 155 g

Brands: Bigler

Categories: Sandwiches, Cheese sandwiches, Vegetable sandwiches

Labels, certifications, awards: PDO, AOP

Manufacturing or processing places: Schweiz

EMB code: CH-319

Countries where sold: Switzerland


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Weizenbrötchen mit Roggen 36% (Weizenmehl, Wasser, Roggenmehl 22%, Zuckersirup, Zucker, Weizengluten, Sauerteig [Weizen], Rapsöl, Kochsalz, Haferfasern, Hefe, Emulgatoren: E471, E472e, É1450, Backtriebmittel: E503, Gerstenmalzmehl, Mehlbehandlungsmittel: Ascorbin - säure), Schweizer Hartkäse 31% [volfett aus Rohmilch], Senfcreme (Rapsöl, Wasser, Eigelbpulver, Maisstärke, Zichorienfasern, Senf [Wasser, Senfsamen, Tafelessig, Kochsalz, Zucker, Gewürze], Tafelessig, Kochsalz jodiert, Zucker), Essiggurken (Gurken, Wasser, Zucker, Branntwein essig, Kochsalz, Gewürzextrakte), Streichcreme (Rapsöl, Wasser, modifizierte Kartoffelstärke).

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Substances or products causing allergies or intolerances: Eggs, Gluten, Mustard, de:Haferfasern, de:Senfcreme, de:Zichorienfasern

Ingredients analysis:
May contain palm oil Non-vegan
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade


⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.

Nutrient levels for 100 g

Nutrition facts are not specified on the product.
Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy (kJ) ?
Energy (kcal) ?
Fat ?
Carbohydrates ?
Proteins ?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %


Recycling instructions and/or packaging information:

Data sources


Product added on by torredibabele
Last edit of product page on by torredibabele.
Product page also edited by openfoodfacts-contributors.

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