Australia
Data
Bolognese bake, Artisano
i Photo: Open Food Facts contributors · CC BY-SA

Bolognese bake

by Artisano · 650 g
Australia
165 kcalper 100 g · 8% of the reference intake
1.7 gof sugars per 100 g
Barcode (EAN-13)9361769000078
GS1 prefix936 · GS1 Australia
Additives4: E200, E220, E330…
AllergensBeef, Celery, Gluten, Milk, Pork, SoybeansMay contain: Crustaceans, Eggs, Fish, Molluscs, Nuts, Peanuts
LabelsHealth Star Rating, Health Star Rating 3.5
9361769000078

Prefix 936 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)
Nutrient100 gDaily intake
Energy165 kcal8%
Fat6.5 g9%
of which saturates2.1 g9%
Carbohydrate18.6 g6%
of which sugars1.7 g2%
Fibre1.8 g6%
Protein6.9 g14%
Sodium0.19 g8%

Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

Cooked Pasta (38%) (Durum Wheat Semolina, Water, Canola Oil), Water, Diced Tomato (7%) (Tomato, Tomato Juice, Acidity Regulator (330), Mineral Salt (509)), Pork (7%), Beef (5%), Onion, Tomato Paste (4.5%), Carrot, Mozzarella Cheese (Milk, Preservative (200)), Celery, Garlic, Tapioca Flour, Canola OIl, Red Wine (Preservative (220)), Soy Sauce (Soy, Wheat), Salt, Sugar, Yeast Extract, Herbs & Spices, Garlic Powder.

Allergen: BeefAllergen: CeleryAllergen: GlutenAllergen: MilkAllergen: PorkAllergen: SoybeansMay contain: CrustaceansMay contain: EggsMay contain: FishMay contain: MolluscsMay contain: NutsMay contain: PeanutsHealth Star RatingHealth Star Rating 3.5
  • E200Sorbic acidPreservative
  • E220Sulphur dioxideAntioxidant · Preservative
  • E330Citric acidAntioxidant · Sequestrant
  • E509Calcium chlorideStabiliser · Thickener · Coagulant

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Australia
Australia

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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