Aldi Village Bakery 4 Oven Bottom Muffins
Prefix 009 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 | 253 kcal | 13% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.74 g | 4% |
| Carbohydrate | 45.7 g | 18% |
| of which sugars | 3.2 g | 4% |
| Fibre | 2.4 g | — |
| Protein | 9.7 g | 19% |
| Salt | 0.82 g | 14% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Sugar, Salt, Rapeseed Oil, Soya Flour, Emulsifier: Sodium Stearoyl-2-Lactylate; Preservative: Calcium Propionate; Palm Fat, Flour Treatment Agent: Ascorbic Acid
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
61% 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
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