Sourdough Baguette Crackers
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 | 380 kcal | 19% |
| Fat | 13.2 g | 19% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 56.8 g | 22% |
| of which sugars | 3.6 g | 4% |
| Fibre | 3.2 g | — |
| Protein | 6.8 g | 14% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 4 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin, Riboflavin, Folic Acid), Sunflower Oil, SOURDOUGH PREFERMENT (9%) [Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin, Riboflavin, Folic Acid), Water], Wholewheat Flour, Cane Sugar, Cornflour, Raising Agents: Ammonium Carbonates, Calcium Phosphates, Sodium Carbonates; Sea Salt, Barley Malt Flour, Dextrose, Wheat Flour, Flavouring, Enzymes (Wheat).
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salty snacks with reduced fat”: 1.54 kg CO₂e per kg of product.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.