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 | 235 kcal | 12% |
| Fat | 3.4 g | 5% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 39.0 g | 15% |
| of which sugars | 1.9 g | 2% |
| Fibre | 5.7 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.85 g | 14% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [with added Calcium Carbonate, Iron, Niacin, Thiamin*] (31%), Wholemeal Wheat Flour (31%), Water, Yellow Linseed Flour (2.8%), Yeast, Wheat Protein, Salt, Emulsifiers [E471, E472(e)], Fermented Wheat Flour, Calcium Carbonate, Spirit Vinegar, Rapeseed Oil, Flour Treatment Agent (E300), Vitamin D Yeast, Wheat Flour, Wheat Starch.
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472acid esters of mono- and diglycerides of fatty acids
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
27% 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.