Bakers life pizza base
Prefix 408 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 | 290 kcal | 14% |
| Fat | 6.2 g | 9% |
| of which saturates | 1.2 g | 5% |
| Carbohydrate | 48.4 g | 16% |
| of which sugars | 4.0 g | 4% |
| Protein | 9.2 g | 18% |
| Sodium | 0.48 g | 21% |
Open Food Facts, ODbL, record updated 13 December 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour [Includes Vitamins (Thiamin, Folic Acid)], Water, Crushed Garlic (6.5%) [Garlic, Preservative (223) (Sulphites)] Vegetable Oil, Olive Oil (2%), lodised Salt, Sugar, Vinegar, Mixed Herbs & Chilli (0.7%), Yeast, Fermented Wheat Flour, Acidity Regulators (260, 330, 514, 575), Thickener (415), Preservative (281)
- E223Sodium metabisulphiteAntioxidant · Preservative
- E260Acetic acidPreservative
- E281Sodium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E514Sodium sulphates
- E575Glucono-delta-lactoneSequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza dough”: 1.40 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.