Wheat & Rye Sourdough Half Bloomer
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 249 kcal | 12% |
| Fat | 2.6 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 44.9 g | 17% |
| of which sugars | 1.6 g | 2% |
| Fibre | 5.0 g | — |
| Protein | 9.0 g | 18% |
| Salt | 2.4 g | 40% |
Open Food Facts, ODbL, record updated 13 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin) (45%), Water, Rye Flour (18%), Sea Salt, Extra Virgin Olive Oil (1%), Rapeseed Oil, Soya Flour, Fermented Wheat Flour, Wheat Gluten, Flour Treatment Agent: Ascorbic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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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