Leckford farmhouse loaf
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 | 63 kcal | 3% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 48.9 g | 19% |
| of which sugars | 0.60 g | 1% |
| Fibre | 3.2 g | — |
| Protein | 9.4 g | 19% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 15 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Leckford Estate wheat flour 47% (wheat flour, calcium carbonate, iron, niacin, thiamin), water, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rye sourdough 6% (water, wholemeal rye flour, rye flour, salt, starters), rye flour, wholemeal wheat flour, sea salt, wheat gluten, coarse wheat malt, caramelised malted wheat flour, malted wheat flour, wheat germ, barley malt extract NU TYP AS C Ener Ener Fat of w Cart of w Fibr Pro Salt ALLERGY ADVICE: For allergens, wait including cereals containing gluten, see ingredients in bold. May contain Produ Waitr nuts and other allergens. Brack RG12 8
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “White breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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