Wholemeal sandwich loaf
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 246 kcal | 12% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 72.5 g | 23% |
| of which sugars | 5.0 g | 6% |
| Fibre | 2.5 g | 8% |
| Protein | 7.5 g | 15% |
| Sodium | 0.80 g | 35% |
Open Food Facts, ODbL, record updated 7 April 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wholemeal wheat flour (65%),water,yeast,vinegar,wheat Gluten,canola oil,lodised salt,soy Flour,Vegetable Emulsifiers(481,471,472e),Vitamins(Niacin,Vitamin E,Thiamin,folicAcid) mineral (iron). suitable for vegetarian .
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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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