English Muffins Original
Prefix 933 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 | 227 kcal | 11% |
| Fat | 2.8 g | 4% |
| of which saturates | 0.45 g | 2% |
| Carbohydrate | 40.4 g | 13% |
| of which sugars | 3.6 g | 4% |
| Fibre | 3.3 g | 11% |
| Protein | 9.6 g | 19% |
| Sodium | 0.35 g | 15% |
Open Food Facts, ODbL, record updated 17 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wheat flour, water, baker's yeast wheat gluten,, maize, vinagre, canola oil, lodised salt, soy flour, fibre (oats and/or wheat) rising agent(341), acidity regulators (263, 262), vegetable emulsifiers (481, 472e), preservatives (202, 200), sugar, vitamins (thiamin, folic acid), processing aid (wheat). contains: gluten, wheat, soy. May be présent: other cereals (barley, rye)
- E200Sorbic acidPreservative
- E202Potassium sorbatePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E263Calcium acetatePreservative · 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 “English muffins”: 2.04 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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