Carlos Stonebaked Pizza
Prefix 406 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 | 266 kcal | 13% |
| Fat | 9.3 g | 13% |
| of which saturates | 5.6 g | 28% |
| Carbohydrate | 31.6 g | 12% |
| of which sugars | 4.0 g | 4% |
| Fibre | 2.8 g | — |
| Protein | 12.7 g | 25% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Tomato Purée, EMMENTAL CHEESE (MILK) (9%), Water, GORGONZOLA PDO CHEESE (MILK) (5%), MOZZARELLA CHEESE (MILK) (5%), PECORINO CHEESE (MILK) (2.5%), CHEDDAR CHEESE (MILK) (2%), Sugar, EDAM CHEESE (MILK) (1.5%), GOUDA CHEESE (MILK) (1.5%), Rapeseed Oil, GRANA PADANO PDO CHEESE (1.5%) (Grana Padano Cheese (Milk), Preservative: Lysozyme (Egg)), Red Pepper Purée, Yeast, Wheat Germ Flour, Salt, Spirit Vinegar, Spices, Garlic, Dried Garlic, Dextrose, Dried Herbs, Potato Starch. ALLERGY ADVICE: For allergens, see ingredients in bold. May also contain celery.
- E1105LysozymePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese pizzas”: 1.84 kg CO₂e per kg of product (closest product in Agribalyse).
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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