Stone backed pizza margherita
Prefix 405 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 | 265 kcal | 13% |
| Fat | 10.0 g | 14% |
| of which saturates | 6.6 g | 33% |
| Carbohydrate | 29.2 g | 11% |
| of which sugars | 3.9 g | 4% |
| Protein | 13.0 g | 26% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
stonebaked pizza base (wheat flour (_Wheatflour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, salt, yeast, dried wholemeal spelt Wheat flour), 23% tomato sauce (concentrated tomato purée, water, salt, sunflower oil, acid (citric acid), dried herbs, dried garlic), 16% mozzarella cheese (Milk), 8% cheddar cheese (Milk), 8% regato cheese (Milk_).
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
67% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizzas” →
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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