Pizza Pockets
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 | 260 kcal | 13% |
| Fat | 3.3 g | 5% |
| of which saturates | 0.31 g | 2% |
| Carbohydrate | 49.4 g | 19% |
| of which sugars | 2.1 g | 2% |
| Fibre | 7.7 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 24 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin). Water, Rapeseed Oil, Durum Wheat Semolina, Salt, Sugar. Yeast. Preservative (Calcium Propionate). Allergy Advice
- E282calcium propionatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked pizza base”: 1.40 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.