Wholemeal Bakehouse Gluten Free
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 239 kcal | 11% |
| Fat | 5.8 g | 8% |
| of which saturates | 1.4 g | 6% |
| Carbohydrate | 37.7 g | 12% |
| of which sugars | 4.0 g | 4% |
| Fibre | 11.2 g | 37% |
| Protein | 3.4 g | 7% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated 5 January 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Modified Starch (1442, 1412), Wholemeal Flour & Flakes (9%) (Brown Rice, White Quinoa, Linseed), Vegetable Oil, Potato Starch, Rice Flour, Sugar, Psyllium Husk Powder, Corn Syrup, Corn Starch, Vegetable Gums (464,466, 412), Barn Laid Egg White Powder, Yeast, Iodised Salt, Soy Flour, Humectant (422), Preservative (200).
- E1412Distarch phosphateEmulsifier · Stabiliser · Thickener
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E200Sorbic acidPreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 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
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