Traditional Wholemeal 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 | 236 kcal | 11% |
| Fat | 2.6 g | 4% |
| of which saturates | 1.3 g | 5% |
| Carbohydrate | 40.6 g | 13% |
| of which sugars | 2.3 g | 3% |
| Fibre | 5.4 g | 18% |
| Protein | 8.1 g | 16% |
| Sodium | 0.35 g | 15% |
Open Food Facts, ODbL, record updated 7 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
TRADITIONAL WHOLEMEAL BREAD INGREDIENTS: Wholemeal wheat flour (64%), water, yeast, rye meal, vinegar, wheat gluten, soy flour, canola oil, iodised salt, wheat bran, cultured wheat flour, vegetable emulsifiers (471, 472e, 481), vitamins (thiamin, folic acid), processing aids (wheat). Contains soy, wheat, gluten.
- 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.
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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