Original sourdough
Prefix 932 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 | 258 kcal | 12% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.32 g | 1% |
| Carbohydrate | 45.0 g | 15% |
| of which sugars | 0.74 g | 1% |
| Fibre | 3.1 g | 10% |
| Protein | 9.6 g | 19% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated 30 November 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour, Water, Sourdough Starter (Water, Wheat Flour, lodised Salt, Yeast), Rye Meal, Wheat Gluten, Yeast, Vinegar, Canola Oil, lodised Salt, Soy Flour, Vegetable Emulsifier (471), Vitamins (Thiamin, Folic Acid), Processing Aid (Wheat) Contains: Wheat, Gluten, Soy Storage Instructions Cripps breads are preservative-free. To keep fresh store at room temperature away from Consider refrigeration in warmer weather. To freeze, wrap and seal the Once thawed. ume immediately. s
- E471Mono- and diglycerides of fatty acidsEmulsifier · 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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