Flat bread
Prefix 087 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 | 300 kcal | — |
| Fat | 8.0 g | 11% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 51.0 g | — |
| of which sugars | 4.0 g | 4% |
| Fibre | 2.0 g | 7% |
| Protein | 8.0 g | — |
| Sodium | 0.55 g | 24% |
Open Food Facts, ODbL, record updated June 29, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
ENRICHED WHEAT FLOUR, WATER SOYBEAN AND/OR CANOLA OIL CULTURED WHEAT FLOUR SALT SUGAR, DRIED SOURDOUGH (WHEAT FLOUR, RYE FLOUR YEAST, ASCORBIC ACID, AMYLASE VEGETABLE MONO - AND DI-GLYCERIDES YEAST INACTIVE YEAST EXTRA VIRGIN OLIVE OIL AMYLASE, DURUM WHEAT SEMOLINA CONTAINS: WHEAT AND RYE, MAY CONTAIN: EGGS, MILK, SOY AND SESAME SEEDS.
- E1100Alpha-Amylase
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
85% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizza dough” →
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 “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.