Abbott's Bakery Loaf
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 | 206 kcal | 10% |
| Fat | 7.8 g | 11% |
| of which saturates | 0.45 g | 2% |
| Carbohydrate | 24.8 g | 8% |
| of which sugars | 2.5 g | 3% |
| Fibre | 23.4 g | 78% |
| Protein | 9.1 g | 18% |
| Sodium | 0.02 g | 1% |
Open Food Facts, ODbL, record updated 21 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour, Water, Modified Wheat Starch (1413), Wheat Gluten, Modified Tapioca Starch (1412), Wheat Fibre, Wholemeal Rye Flour, Baker's Yeast, Canola Oil, Vinegar, Wheat Semolina (1%), Iodised Salt, Soy Flour, Vegetable Gum (412), Fermented Wheat Flour, Vegetable Emulsifiers (481, 472e), Vitamins (Thiamin, Folic Acid), Processing Aid (Wheat).
- 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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