Red Leicester and cheddar sour dough
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 | 262 kcal | 13% |
| Fat | 5.0 g | 7% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 42.1 g | 16% |
| of which sugars | 2.4 g | 3% |
| Fibre | 4.4 g | — |
| Protein | 10.0 g | 20% |
| Salt | 0.37 g | 6% |
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, Red Leicester Cheese (with Colour: Annatto Norbixin) (Milk) (6%), Cheddar Cheese (Milk) (3.5%), Rice Flour, Rye Flour, Yeast Extract, Fermented Wheat Flour, Rapeseed Oil, Salt, Potato Starch, Flour Treatment Agent (Ascorbic Acid).
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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