White Bread
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 | 233 kcal | 12% |
| Fat | 2.1 g | 3% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 43.3 g | 17% |
| of which sugars | 4.4 g | 5% |
| Fibre | 3.9 g | — |
| Protein | 8.2 g | 16% |
| Salt | 1.0 g | 17% |
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), Water, Sourdough (5%) (Wheat Flour (Wheat Flour, Calcium Carbonate, iron, Niacin, Thiamin),Water, Sourdough Culture (Wheat), Yeast, Salt), Yeast, Salt, Soya Flour, Palm Oil, Rapeseed Oil, Emulsifier (Mono - and Diacetyltartaric Esters of Mono - and Diglycerides of Fatty Acids), Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
- 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.
In its category
81% 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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