Barossa Sourdough Rye Bread Mix
Prefix 087 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 216 kcal | 10% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 41.1 g | 13% |
| of which sugars | 0.30 g | 0% |
| Fibre | 4.1 g | 14% |
| Protein | 8.7 g | 17% |
| Sodium | 0.32 g | 14% |
Open Food Facts, ODbL, record updated 6 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Unbleached Wheaten Flour, Rye Flour (18%), Dried Wheaten Sourdough (2%), Non-iodised Salt, Gluten, Malt, Flour, Inactive Dry Yeast, Ascorbic Acid (Vitamin C), Enzymes, Vitamin (Thiamine, Folic Acid)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sourdough breads”: 0.75 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.