Free Range Egg & Cress on Malted Bread

Nutrition

Open Food Facts, ODbL, record updated 21 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

Malted Bread (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Malted Wheat Flakes, Wheat Bran, Yeast, Salt, Malted Barley Flour, Emulsifiers: Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids; Wheat Gluten, Malted Wheat Flour, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid; Wheat Flour, Wheat Starch), Free Range Whole Egg (41%), Mayonnaise (Water, Rapeseed Oil, Cornflour, Spirit Vinegar, Pasteurised Free Range Egg Yolk, Concentrated Lemon Juice, Sugar, White Wine Vinegar, Salt, Mustard Seeds), Cress (4.5%), Salt, Black Pepper.

• E300Ascorbic acidAntioxidant · Sequestrant
• E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
• E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Source: Open Food Facts, countries of sale reported by contributors.

Sources

• Product record
  Open Food Facts, ODbL · updated 21 October 2026 · export of 1 November 2026
• Photo
  Open Food Facts contributors, CC BY-SA
• Reference values
  Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
• GS1 prefix
  Prefix ranges published by GS1

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