High Fibre Wholemeal Sandwich Bread
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 | 241 kcal | 12% |
| Fat | 2.3 g | 3% |
| of which saturates | 1.0 g | 4% |
| Carbohydrate | 38.1 g | 12% |
| of which sugars | 2.5 g | 3% |
| Fibre | 6.5 g | 22% |
| Protein | 10.3 g | 21% |
| Sodium | 0.58 g | 25% |
Open Food Facts, ODbL, record updated 1 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wholemeal w wheat flour, bakers yeast, wheat gluten, vinegar, canola oit, lodised salt, soya flour, emulsifiers (481, 472e) bdey malt flour, vitamins (tham store direc for u befc rece flour (46%), water, atel stor on t allergen contains ten and soybeans may be present sesame seeds if
- 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 “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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