Sourdough Bistro Classic Loaf
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 237 kcal | — |
| Fat | 2.0 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 54.0 g | — |
| of which sugars | 1.0 g | 1% |
| Fibre | 3.0 g | 11% |
| Protein | 9.0 g | — |
| Sodium | 0.55 g | 24% |
Open Food Facts, ODbL, record updated October 19, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Unbleached wheat flour, Water, Light rye flour, Whole grain rye flour, Wheat gluten, Salt, Cultured wheat flour*, Yeast, Ground wheat, Lactic acid*, Malted barley flour, Enzymes, Ascorbic acid, Rice flour (for dusting). *Order may vary. Contains: Wheat, Rye, Barley. May contain: Almonds, Eggs, Milk, Pecans, Sesame seeds, Soy, Walnuts.
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sourdough breads”: 0.75 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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 Values: Food and Drug Regulations, Health Canada.
- 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.