United Kingdom
Data
Bread Flour Strong White, Allison's
i Photo: Open Food Facts contributors · CC BY-SA
Wheat bread flour · United Kingdom

Bread Flour Strong White

by Allison's · 3000 g
United KingdomFrance
NUTRI-SCOREBCDEANOVA1
348 kcalper 100 g · 17% of the reference intake
0.5 gof sugars per 100 g
Barcode (EAN-13)5015821127893
GS1 prefix501 · GS1 UK
Additives1: E1100
AllergensGluten
LabelsFSC, FSC Mix
5015821127893

Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy348 kcal17%
Fat1.7 g2%
of which saturates0.30 g2%
Carbohydrate70.0 g27%
of which sugars0.50 g1%
Fibre3.3 g—
Protein12.0 g24%
Salt0.03 g0%

Open Food Facts, ODbL, record updated 19 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Flour Treatment Agents: Alpha-Amylase, Hemicellulase.

Allergen: GlutenFSCFSC Mix

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

0.79kg CO₂e per kg

Reference value for the category “Wheat flours”: 0.79 kg CO₂e per kg of product (closest product in Agribalyse).

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

Sold under this barcode in 2 countries
FranceUnited Kingdom
fr-fr

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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