Farmhouse Wholemeal
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 | 268 kcal | 13% |
| Fat | 5.6 g | 8% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 35.9 g | 12% |
| of which sugars | 2.3 g | 3% |
| Fibre | 3.9 g | 13% |
| Protein | 4.6 g | 9% |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated 29 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
water, wholemeal gluten free flour (26%)(wholemeal rice flour, 1090 kj wholemeal buckwheat flour), modified avg quantity per 100 g tapioca starch (1442), canola oil, sugar, 5.5g 261 cal chia seeds, egg white powder, baker's yeast, nil detected lodised salt, thickeners (464, 466), vinegar, 6.3 g maize starch, linseed meal. 0.8 g contains: egg. 43.0 g may contain: soy. 2.8g il detected il detected 4.4g 316 mg gestion
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
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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