British Self Raising Flour
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 335 kcal | 17% |
| Fat | 1.1 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 73.6 g | 28% |
| of which sugars | 0.00 g | 0% |
| Fibre | 3.7 g | — |
| Protein | 9.5 g | 19% |
| Salt | 0.82 g | 14% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agents (Calcium Phosphate, Sodium Hydrogen Carbonate).
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Self-raising wheat flour”: 0.79 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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