wheat and corn 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 | 286 kcal | 14% |
| Fat | 7.0 g | 10% |
| of which saturates | 0.62 g | 3% |
| Carbohydrate | 46.4 g | 18% |
| of which sugars | 1.0 g | 1% |
| Fibre | 4.6 g | — |
| Protein | 7.0 g | 14% |
| Salt | 0.09 g | 2% |
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 carbonate, iron, niacin (b3), thiamin (b1)], water, cornflour, rapeseed oil, yeast, spirit vinegar, wheat gluten, raising agents (diphosphates, sodium carbonates, calcium phosphates), stabiliser (sodium carboxy methyl cellulose), preservative (calcium propionate), salt, turmeric, acidity regulator (citric acid), wheat flour, wheat starch.
- E282calcium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · 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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