Laugenstangerl
Prefix 401 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 214 kcal | 11% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 42.0 g | 16% |
| of which sugars | 2.6 g | 3% |
| Protein | 8.1 g | 16% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 3 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Laugengebäck: Weizenmehl, Wasser, Hefe, Salz, Weizenmalzmehl, Dextrose, Emulgatoren: E471, E322 (Soja); Stabilisator: E412, Brezenlauge (Säureregulator: Natriumhydroxid). Beipack: Brezelsalz getus. Bg) bestreuen. Energie - und Nährstoffgehalt Pro 100 g RM* % (1 Portion**) pro 100g 906 kJ 11.9% 214 kcal 11 % 1,0 g 196 Energie Fett
- E322LecithinsAntioxidant · Emulsifier
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E524Sodium hydroxide
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 “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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