Sourdough English Muffins
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 | 271 kcal | 13% |
| Fat | 3.6 g | 5% |
| of which saturates | 1.4 g | 6% |
| Carbohydrate | 47.1 g | 15% |
| of which sugars | 2.9 g | 3% |
| Fibre | 4.6 g | 15% |
| Protein | 9.9 g | 20% |
| Sodium | 0.32 g | 14% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour (Thiamin, Folic Acid), Water, Sourdoug h Culture (Water, Rye Flour, Vinegar, Fermented Ry e), Maize Polenta, Yeast, Vinegar, Vegetable Oil, Iodised Salt, Bread Improver (Soy Flour, Mineral S alt (Calcium Carbonate, 516), Emulsifier (481, 472 e), Acidity Regulator (Ascorbic Acid), Enzyme (920 ), Malted Wheat Flour, Enzyme)
- E300Ascorbic acidAntioxidant · Sequestrant
- E472acid esters of mono- and diglycerides of fatty acids
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
- E516Calcium sulphateSequestrant · Stabiliser
- E920l-cysteine
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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