Ready to roll pizza dough
Prefix 506 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 | 275 kcal | 14% |
| Fat | 4.1 g | 6% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 50.1 g | 19% |
| of which sugars | 3.4 g | 4% |
| Fibre | 1.7 g | — |
| Protein | 8.6 g | 17% |
| Salt | 0.77 g | 13% |
Open Food Facts, ODbL, record updated 3 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pizza dough made with extra virgin olive oil. Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Ethanol, Extra Virgin Olive Oil (2%), Raising Agents (Calcium Phosphates, Sodium Hydrogen Carbonate, Diphosphates), Sugar, Salt, Deactivated Yeast, Preservative (Potassium Sorbate). Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold. Suitable for Vegans. Made to a vegan recipe in a food preparation area that uses ingredient and must be cooked or baked before eating. P.S. Small black spots may be present within the dough. These are pieces of bran which are naturally occurring within the flour. These will not have any non-vegan ingredients. Flour is a raw adverse nduct and
- E1510Ethanol
- E202Potassium sorbatePreservative
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
82% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizza dough” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Pizza dough”: 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
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