salt and pepper baps
Prefix 020: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 309 kcal | 15% |
| Fat | 11.4 g | 16% |
| of which saturates | 1.8 g | 9% |
| Carbohydrate | 41.0 g | 16% |
| of which sugars | 3.7 g | 4% |
| Fibre | 5.0 g | — |
| Protein | 8.1 g | 16% |
| Salt | 3.1 g | 52% |
Open Food Facts, ODbL, record updated 8 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, wheat gluten, salt, palm oil, dextrose, calcium sulphate, sugar, emulsifiers (mono - and diacetyltartaric acid esters of mono - and diglycerides of fatty acids, sodium stearoyl-2-lactylate, mono - and diglycerides of fatty acids), sea salt, soya flour, black pepper, wheat flour, flour treatment agents (ascorbic acid, l-cysteine hydrochloride monohydrate), stabiliser (diphosphates),
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
- E921L-cysteine hydrochloride monohydrate
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
- 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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