Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 304 kcal | 15% |
| Fat | 10.3 g | 15% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 38.2 g | 15% |
| of which sugars | 4.4 g | 5% |
| Fibre | 5.0 g | — |
| Protein | 12.0 g | 24% |
| Salt | 0.73 g | 12% |
Open Food Facts, ODbL, record updated 16 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Mixed Seeds (19%) (Sunflower, Poppy Seeds,D . Seeds, Millet Seeds, Golden Linseed, Brown Linseed, Pumpkin Seeds) ,Yeast (Yeast, Vitamin D Yeast) Fermented Wheatflour (contains Gluten), Palm Oil, Soya Flour, Salt ,Sugar, Malted Barley Flour (contains Gluten), Wheat Gluten ,Rapeseed Oil ,Caramelised Sugar, Flour Treatment Agent: Ascorbic Acid
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
81% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.