All day breakfast sandwich
Prefix 505 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 | 239 kcal | 12% |
| Fat | 10.4 g | 15% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 25.5 g | 10% |
| of which sugars | 3.7 g | 4% |
| Fibre | 0.90 g | — |
| Protein | 10.3 g | 21% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Pork Sausage (23%) (Pork, Wheat Flour, Water, Potato Starch, Brown Sugar, Rapeseed Oil, Sage, Dextrose, Salt, Wheat Starch, Black Pepper, Stabiliser (Tetrasodium Diphosphate), Wheat Protein, Yeast Extract, Antioxidant (Ascorbic Acid), Spice Extracts), Hard Boiled Egg, Water, Sweetcure Bacon (5%) (Pork Belly, Sugar, Salt, Emulsifier (Sodium Triphosphate), Honey, Preservative (Sodium Nitrite)), Rapeseed Oil, Tomato Purée, Tomato Passata, Sugar, Spirit Vinegar, Cornflour, Yeast, Salt, Palm Oil, Emulsifiers (Mono - and Di-Glycerides of Fatty Acids, Mono - and Di-Acetyl Tartaric Acid Esters of Mono - and Di-Glycerides of Fatty Acids), Pasteurised Egg Yolk, Wheat Gluten, Soya Flour, Black Pepper, Flour Treatment Agent (Ascorbic Acid), White Pepper, Garlic Powder, Clove.
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sandwich made with loaf bread and various fillings”: 2.57 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.