Stone Oven Baked Artisan Flatbread
Prefix 409 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 320 kcal | — |
| Fat | 8.0 g | 11% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 52.0 g | — |
| of which sugars | 4.0 g | 4% |
| Fibre | 2.0 g | 7% |
| Protein | 8.0 g | — |
| Sodium | 0.58 g | 25% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SOYBEAN AND/OR CANOLA OIL, CULTURED WHEAT FLOUR, SALT, SUGAR, DRIED SOURDOUGH (WHEAT FLOUR, RYE FLOUR, YEAST, ASCORBIC ACID, ENZYME), VEGETABLE MONO-AND DIGLYCERIDES, YEAST, INACTIVE YEAST, EXTRA VIRGIN OLIVE OIL, ENZYME DURUM WHEAT SEMOLINA.
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
92% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wheat flatbreads” →
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 “Wheat flatbreads”: 1.24 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
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