Toastie White
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 | 232 kcal | 12% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 45.0 g | 17% |
| of which sugars | 2.8 g | 3% |
| Protein | 9.1 g | 18% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
made by k in our own bakery toastie white 800ge thick sliced white bread, ingredients fortified wheat flour (wheat flour, iron, thiamin, nicotinic acid, calcium carbonate), water, salt, yeast, soya flour, preservative (calcium propionate), emulsifier (mono - and diacetyltartaric acid esters of mono - and diglycerides of fatty acids), flour treatment agent (ascorbic acid), folic acid, !allergy advice for alergens, including cereals containing gluten, see ingredients in bold, may also contain milk and other cereals containing gluten, ! warning to avoid danger of suffocation keep this bag away from babies and small children,
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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.