Slow Fermented Hot Honey & Chilli Sourdough
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 238 kcal | 12% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 46.0 g | 18% |
| of which sugars | 7.5 g | 8% |
| Fibre | 5.2 g | — |
| Protein | 7.8 g | 16% |
| Salt | 4.6 g | 77% |
Open Food Facts, ODbL, record updated 18 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Stible sou Eraft bakers in WL flour from Shipton Mi and a slow fermente with diced red ch CO Sourdough made with diced red Op chillies and honey. 500g Ingredients Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Water, Diced Red Chillies (10%), Honey (7%), Wholemeal Wheat Flour, Rye Flour, Fermented Wheat Flour, Salt, Rice Cones, Ground Chilli.
Source: Open Food Facts, ODbL · additive names and functions: 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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