Panera Bread
Prefix 063 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 306 kcal | 15% |
| Fat | 0.81 g | 1% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 66.1 g | 25% |
| of which sugars | 4.8 g | 5% |
| Fibre | 1.6 g | — |
| Protein | 9.7 g | 19% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 2 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
enriched flour (wpeat flour, malted barley flour, niacin, red ced iron, thiamine mononitrate, riboflavin, fo c acid), water, whole wheat flour, contains less than 2% of ascorbic acid, enzymes, cultured wheat starch blend (cultured wheat sta arch, wheat flour, citric acid), salt, vinegar, yeast, contains: wheat, anufactured for panera bread, st, louis, mo 63127 20 019 panera bread, all rights reserved, www,paneraathom
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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