Pizza bases
by Old Time Bakery · 300 g
Australia
241 kcalper 100 g · 12% of the reference intake
3.2 gof sugars per 100 g
Barcode (EAN-13)9330856000208
GS1 prefix933 · GS1 Australia
Additives8: E1422, E282, E297…
AllergensMilk
LabelsNo gluten, Australian made
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the % of daily intake (8,700 kJ)
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 241 kcal | 12% |
| Fat | 3.0 g | 4% |
| of which saturates | 1.6 g | 7% |
| Carbohydrate | 45.8 g | 15% |
| of which sugars | 3.2 g | 4% |
| Fibre | 2.9 g | 10% |
| Protein | 5.4 g | 11% |
| Sodium | 0.23 g | 10% |
Open Food Facts, ODbL, record updated 30 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
As printed on the pack; allergens in bold
maize starch, milk solids non-fat, rice flour, thickener maize (1422), mineral salts (575, 500), besan flour, vegetable oil, iodised salt, food acid (297), preservative (282), vegetable gums (461, 412), emulsifier (471), filtered water.
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E282calcium propionatePreservative
- E297Fumaric acid
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E575Glucono-delta-lactoneSequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in Australia
Australia
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.