Malt Loaf
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 289 kcal | 14% |
| Fat | 2.6 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 55.4 g | 21% |
| of which sugars | 16.8 g | 19% |
| Fibre | 4.3 g | — |
| Protein | 8.4 g | 17% |
| Salt | 0.29 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, 17% Malted Barley Flour, 12% Raisins, Partially Inverted Sugar Syrup (Partially Inverted Sugar Syrup, Colour: Ammonia Caramel), 3% Barley Malt Extract, Dextrose, Vegetable Fats (Rapeseed Oil, Palm Oil), Modified Maize Starch, Salt, Yeast, Preservative: Calcium Propionate. Allergy Advice For allergens, including Cereals containing Gluten, see ingredients in bold. May also contain Milk and Soya.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fruit cakes”: 3.28 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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