Miche d'antan
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 | 270 kcal | — |
| Fat | 2.5 g | 3% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 52.0 g | — |
| of which sugars | 2.0 g | 2% |
| Fibre | 4.0 g | 14% |
| Protein | 8.0 g | — |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
enriched wheat flour integral wheat flour, wheat sourdough, yeast, vegetable oil (soy or canola), sugar, salt, oat hull fibre, malted barle extract, vinegar, calcium propionate, 0 % enzymes, sorbic acid, 15 % topping: corn semolina, 3% contains: wheat, soy, may contain: sesame, best before date on closure, 1,5 g 17 % 16 % e3 g 0 % 2 % fabriqué par • made by 6 % bolangerie st-méthode 20 % 14, rue principale est 0% adstock qc gon iso 35 % services aux consommateurs consumer services 20 %
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
22% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced 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.