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Signature perfectly moist spice cake mix

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EAN 0644209410651 · Signature · Baking mix

Identity

Name
Signature perfectly moist spice cake mix
Barcode (EAN/GTIN)
0644209410651
Brand / Manufacturer
Signature
Category
Baking mix
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 064)

Description

Signature perfectly moist spice cake mix by Duncan Hines is a food product in the Cake mixes category. Ingredients: Sugar, enriched bleached wheat flour (wheat flour, niacin. reduced iron, thiamine mononitrate. riboflavin, folic acid), emulsified palm shortening (palm oil, propylene glycol mono-and diesters of fats and fatty acids, mono - and diglycerides, sodium stearoyl lactylate), leavening (baking soda, sodiu. Typical values per 100 g: Energy 395.35 kcal/100g, Fat 9.3 g/100g, Saturated fat 4.65 g/100g, Carbohydrates 79.07 g/100g, Sugars 41.86 g/100g, Protein 2.33 g/100g, Salt 2.0676 g/100g. Sold in: en:United States.

Regulated substances (5)

Ingredients

Sugar, enriched bleached wheat flour (wheat flour, niacin. reduced iron, thiamine mononitrate. riboflavin, folic acid), emulsified palm shortening (palm oil, propylene glycol mono-and diesters of fats and fatty acids, mono - and diglycerides, sodium stearoyl lactylate), leavening (baking soda, sodium aluminum phosphate, dicalcium phosphate, monocalcium phosphate), wheat starch, spice, salt, carame

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1654 kJ / 395.35 kcal
Fat9.3 g
Saturated fat4.65 g
Carbohydrates79.07 g
of which sugars41.86 g
Fibre2.33 g
Protein2.33 g
Salt2.07 g
Sodium0.83 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (2)

Source: EU Regulation 1333/2008

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

WHO Essential Medicine (1)

Source: WHO Model List of Essential Medicines

EU CLP Harmonised Hazard (4)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (12)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (10)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (11)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (4)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (5)

Source: U.S. CDC NIOSH

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Signature

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics