Malt Loaf
Prefix 501 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 | 304 kcal | 15% |
| Fat | 1.7 g | 2% |
| of which saturates | 0.38 g | 2% |
| Carbohydrate | 63.5 g | 24% |
| of which sugars | 19.2 g | 21% |
| Fibre | 3.3 g | — |
| Protein | 7.9 g | 16% |
| Salt | 0.45 g | 8% |
Open Food Facts, ODbL, record updated 21 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Water, Raisins 14%, Partially Inverted Sugar Syrup (Partially Inverted Sugar Syrup, Colour (E150c)), Maize Starch, Malted Barley Flour 5%, Barley Malt Extract 4.4%, Vegetable Fat (Rapeseed, Palm), Rice Starch, Salt, Yeast, Preservative (Calcium Propionate).
- E150cAmmonia caramelColour
- E282calcium propionatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sponge cakes”: 2.94 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.