Sourdough Bread
Prefix 931 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 | 252 kcal | 12% |
| Fat | 4.0 g | 6% |
| of which saturates | 1.4 g | 6% |
| Carbohydrate | 41.9 g | 14% |
| of which sugars | 2.6 g | 3% |
| Fibre | 4.4 g | 15% |
| Protein | 9.2 g | 18% |
| Sodium | 0.38 g | 16% |
Open Food Facts, ODbL, record updated 6 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat flour, water, yeast, soy flour, rye sourdough, canola oil, vinegar, wheat gluten, iodised salt, cultured wheat flour, wheat semolina, vegetable emulsifiers (471, 472e, 481), vitamins (thiamin, folic acid), processing aids (wheat)
- 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 “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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