Sourdough English Muffins Rye
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 | 316 kcal | 15% |
| Fat | 2.5 g | 4% |
| of which saturates | 0.45 g | 2% |
| Carbohydrate | 40.7 g | 13% |
| of which sugars | 2.2 g | 2% |
| Fibre | 5.2 g | 17% |
| Protein | 9.1 g | 18% |
| Sodium | 0.32 g | 14% |
Open Food Facts, ODbL, record updated 17 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wheat flour, water, baker's yeast, rye flour, wholemeal sourdough powder (wholemeal rye flour, water), soy flour, wheat gluten, canola oil, iodised salt, maize, wheat, vinegar, raising agent (341), acidity regulators (262, 263), barley malt flour, vegetable emulsifiers (472e, 481), sugar, preservative (200), vitamins (thiamin, folic acid), processing aid (wheat)
- E200Sorbic acidPreservative
- E262Sodium acetatesPreservative · Sequestrant
- E263Calcium acetatePreservative · Stabiliser
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- 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.
In its category
39% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
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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