Soft 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 | 237 kcal | 11% |
| Fat | 2.7 g | 4% |
| of which saturates | 1.7 g | 7% |
| Carbohydrate | 40.7 g | 13% |
| of which sugars | 2.7 g | 3% |
| Fibre | 5.6 g | 19% |
| Protein | 9.2 g | 18% |
| Sodium | 0.38 g | 17% |
Open Food Facts, ODbL, record updated 6 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wholemeal Wheat Flour (42%) Water, Wheat Flour, Bakers Yeast, Wheat Gluten, Vinegar, Canola Oil, lodised Salt, Soy Flour, Emulsifiers (481, 472e), Vitamins (Thiamin, Folate).
- 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.