FLAMED BAKED PIZZA BASED
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 | 302 kcal | 15% |
| Fat | 8.1 g | 12% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 46.8 g | 18% |
| of which sugars | 3.5 g | 4% |
| Fibre | 2.2 g | — |
| Protein | 9.3 g | 19% |
| Salt | 0.84 g | 14% |
Open Food Facts, ODbL, record updated 24 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour (with added calcium, iron, niacin, thiamin), water, sourdough culture (4%) (sourdough culture (wheat), brandy vinegar, salt, wheat starch), extra virgin olive oil (4%), rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), preservatives (potassium sorbate, calcium propionate), sea salt, wheat starch. allergy advice: for allergens, including cereals containing gluten, see ingredients in bold. may also contain milk.
- E202Potassium sorbatePreservative
- E282calcium propionatePreservative
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
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.