Whole Soybean & Linseed Sourdough
Prefix 934 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 | 226 kcal | 11% |
| Fat | 2.6 g | 4% |
| of which saturates | 1.0 g | 4% |
| Carbohydrate | 40.0 g | 13% |
| of which sugars | 1.0 g | 1% |
| Fibre | 3.0 g | 10% |
| Protein | 8.1 g | 16% |
| Sodium | 0.53 g | 23% |
Open Food Facts, ODbL, record updated 1 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour (Wheat, Thiamin, Folic Acid), Water, Sourdough Culture (Wheat), Soy (4%), Linseed (4%), Wheat Semolina, lodised Salt, Wheat Malt Flour.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
8% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.