The wholemeal Rustic Bloomer
Prefix 408 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 | 224 kcal | 11% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.54 g | 3% |
| Carbohydrate | 38.6 g | 15% |
| of which sugars | 3.5 g | 4% |
| Fibre | 7.3 g | — |
| Protein | 10.8 g | 22% |
| Salt | 2.4 g | 40% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHOLEMEAL WHEAT FLOUR (70%), Water, Yeast, Salt, Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Wheat Semolina, Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 23 January 2025 | £0.99 | Whitley Bay |
| 12 October 2024 | £0.99 | Southend-on-Sea |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
In its category
77% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wholemeal sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Wholemeal sliced breads”: 1.55 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
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