D'ITALIANO
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 | 268 kcal | — |
| Fat | 2.5 g | 3% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 37.0 g | — |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.0 g | 4% |
| Protein | 6.0 g | — |
| Sodium | 0.32 g | 14% |
Open Food Facts, ODbL, record updated October 29, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Enriched wheat flour, Water, Sugar, Yeast, Vegetable oil, Salt, Wheat gluten, Calcium propionate, Vegetable monoglycerides, Sodium stearoyl-2-lactylate, Diacetyl tartaric acids of mono - and diglycerides, Sorbic acid, Enzymes, Ascorbic acid, L-cysteine hydrochloride, Topping (enriched wheat flour)
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
44% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “White breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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.