Hovis Granary
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 112 kcal | 6% |
| Fat | 1.0 g | 1% |
| Carbohydrate | 20.4 g | 8% |
| of which sugars | 1.5 g | 2% |
| Fibre | 1.6 g | — |
| Protein | 4.5 g | 9% |
| Salt | 0.45 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin). Water, Original Granary Blend (Granary Malted Wheat Flakes (11%), Malted Barley Flour, Toasted Wheat, Toasted Rye), Wheat Protein, Yeast, Salt, Vinegar, Soya Flour, Granulated Sugar, Barley Flour, Caramelised Sugar, Emulsifier: E472e, Barley Fibre, Flour Treatment Agent: Ascorbic Acid. ALLERGY ADVICE:For allergens including cereals containing gluten, see ingredients in bold. STORAGE INSTRUCTIONS: For Best Before date, see bag tie. To keep your loaf at its best, store away from direct sunlight, in a cool, dry place-ideally not
- E300Ascorbic acidAntioxidant · Sequestrant
- 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.
In its category
9% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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