Baker St Sliced Rye & Wheat Bread
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 | 211 kcal | 11% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 40.0 g | 15% |
| of which sugars | 2.6 g | 3% |
| Protein | 6.7 g | 13% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 3 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sourdough (Rye Flour, Water), Wheat Flour, Rye Flour, Water, Yeast, Malted Barley Flour, Salt, Acidity Regulator (Sodium Acetate), Preservative (Sorbic Acid), Flour Treatment Agent (Ascorbic Acid), Flavouring
- E200Sorbic acidPreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
42% 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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