Woodford Pizza Base
Prefix 433 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 | 257 kcal | 13% |
| Fat | 2.6 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 46.1 g | 18% |
| of which sugars | 2.6 g | 3% |
| Fibre | 3.3 g | — |
| Protein | 10.6 g | 21% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Woodfired Sourdough Pizza Base (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, 8% Tomato Sauce (Tomatoes, Salt, Sunflower Oil, Acidity Regulator: Citric Acid; Dried Herbs, Dried Garlic), Durum Wheat Semolina, Extra Virgin Olive Oil, Salt, Wheat Gluten, Yeast, Wheat Starch, Malted Wheat Flour, Enzymes (Wheat), Flour Treatment Agent: Ascorbic Acid; Potato Starch, Sunflower Oil).
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza dough”: 1.40 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.