Malted multi seed sourdough
Prefix 503 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 | 215 kcal | 11% |
| Fat | 2.7 g | 4% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 41.5 g | 16% |
| of which sugars | 1.1 g | 1% |
| Fibre | 4.0 g | — |
| Protein | 7.6 g | 15% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 14 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Malt Flour* (34%) ((WHEAT Flour* (WHEAT, Calcium Carbonate, Iron, Niacin, Thiamin), Wholemeal WHEAT Flour*, Malted WHEAT Flakes*, Malted BARLEY Flour")), White WHEAT Flour* (WHEAT, Calcium Carbonate, Iron, Niacin, Thiamin), WHEAT Grain*, Linseeds*, Millet*, Sunflower Seeds*, Salt, Wholemeal WHEAT Flour*. *Approved organic ingredients
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
10% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.