sourdough malted ciabattini
Prefix 502 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 | 231 kcal | 12% |
| Fat | 0.80 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 44.0 g | 17% |
| of which sugars | 3.4 g | 4% |
| Fibre | 4.4 g | — |
| Protein | 9.6 g | 19% |
| Salt | 0.92 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
SLICED MALTED SOURDOUGH BREAD INGREDIENTS. Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Roasted Malted Rye (7%), Malted Barley Flour (1.5%), Fermented Wheat Flour, Salt, Malted Wheat Flour (0.5%).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
64% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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