Balti 2 Step Cooking Sauce
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 | 91 kcal | 5% |
| Fat | 4.3 g | 6% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 9.7 g | 4% |
| of which sugars | 7.6 g | 8% |
| Fibre | 3.5 g | — |
| Protein | 1.5 g | 3% |
| Salt | 0.72 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
A tomato and onion sauce with a blend of spices Ingredients 97% Sauce: Water, 22% Tomato, 15% Onion, Rapeseed Oil, Tomato Paste, Sugar, Modified Maize Starch, Ginger Purée, Garlic Purée, Garam Masala Powder (Coriander, Cumin, Cassia, Black Pepper, Star Anise, Ginger, Green Cardamom, Pimenta Black Cardamom, Cloves, Bay Leaves), Coriander Leaf, Cumin Powder, Paprika Powder, Concentrated Lemon Juice, Chilli Powder, Green Cardamom Powder, Fenugreek Powder, Colour: Plain Caramel; Salt, Acidity Regulator: Citric Acid. 3% Spice Cap: Salt, Coriander, Sugar, Tomato Powder Turmeric, Onion Powder, Dextrose, Flavouring, Rice Flour, Garlic Powder, Colour: Curcumin; Chilli Powder Cumin, Ginger, Cayenne Powder, Cassia, Cloves, Black Pepper, Fennel, Fenugreek, Bay Leaf, Mango Powder Cinnamon, Oregano, Cardamom, Nutmeg. Allergy Advice May contain Nuts, Peanuts and Sesame Mutrition Information Tynical values per 100g: Energy 27
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
68% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooking Sauces” →
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.