Pizza Dough
Prefix 077 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 | 219 kcal | — |
| Fat | 1.4 g | 2% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 43.8 g | — |
| of which sugars | 1.4 g | 1% |
| Fibre | 1.4 g | 5% |
| Protein | 8.2 g | — |
| Sodium | 0.47 g | 20% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Farine de blé enrichie, Eau, Sel, Sucre, Huile de canova, Levure, Ester d'acide diacetyltartrique de mono et diglycéri - des, Carbonate de calcium, Huile de tournesol, Acide ascorbique, Lipase, Xylanase, Amylase, Chlorhydrate de L-cystéine
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza dough”: 1.40 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.