Finest White Sourdough
Prefix 028: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 235 kcal | 12% |
| Fat | 0.90 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 45.9 g | 18% |
| of which sugars | 2.1 g | 2% |
| Fibre | 2.5 g | — |
| Protein | 9.5 g | 19% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 5 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin), Water, Sea Salt, Rye Flour, Stoneground Wholemeal Wheat Flour, Barley Malt Flour, Barley Malt Extract, Durum Wheat Semolina.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
42% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bread white from wheat flour of the highest grade GOST 26987-86” →
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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