garlic and herb flatbread
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 | 296 kcal | 15% |
| Fat | 5.5 g | 8% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 49.0 g | 19% |
| of which sugars | 2.3 g | 3% |
| Fibre | 5.1 g | — |
| Protein | 9.6 g | 19% |
| Salt | 0.71 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
fortified wheat flour [wheat flour, calcium carb yeast spirit vinegar, wheat gluten, raising agents tron, niacin (b3), thiamin (b1)], water, rapeseed oil, osphates, sodium carbonates, calcium phosphates), preservatives (calcium propionate, potassium sorbate), garlic powder, stabiliser (cellulose gum), salt, dried oregano, dried basil, dried marjoram, acidity regulator (citric acid), dried thyme, wheat starch. allery arivirel for allergens including cereals containing gluten, see ingredients in bold.
- E202Potassium sorbatePreservative
- E282calcium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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
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