Stonebaked dough sticks
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 331 kcal | 17% |
| Fat | 12.4 g | 18% |
| of which saturates | 6.0 g | 30% |
| Carbohydrate | 43.8 g | 17% |
| of which sugars | 2.2 g | 2% |
| Fibre | 3.4 g | — |
| Protein | 9.2 g | 18% |
| Salt | 0.83 g | 14% |
Open Food Facts, ODbL, record updated 16 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin). Water Garlic Butter Dip (17%) (Butter (Milk) Rapeseed Oil Garlic Purée Salt) Wheat Fibre (contains Gluten) Yeast Reduced Sodium Sea Salt (Sodium Chloride Potassium Chloride) Salt. • For allergens see ingredients in bold. Not suitable for those with an Egg allergy. Suitable for vegetarians Contains salt substitute Potassium Chloride. M 2936 9706 S
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
35% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Garlic 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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