Part baked baguettes
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 | 281 kcal | 14% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 56.5 g | 22% |
| of which sugars | 3.2 g | 4% |
| Fibre | 3.7 g | — |
| Protein | 9.0 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 9 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour, Water, Yeast, Salt, Fermented wheat flour, Wheat gluten, Malted wheat flour, Flour treatment agent (ascorbic acid). ALLERGY ADVICE For allergens, including cereals containing gluten, see ingredients in bold. May also contain milk, other cereals containing gluten and sesame seed. Warning To avoid danger of suffocation, keep this wrapper away from babies and small children. Nutrition Typical values (as consumed) Energy Fat
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
52% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Baguettes” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Baguettes”: 0.78 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.