Sourdough doughballs with roasted garlic & herb butter
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 | 350 kcal | 18% |
| Fat | 14.0 g | 20% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 52.6 g | 20% |
| of which sugars | 2.0 g | 2% |
| Fibre | 4.1 g | — |
| Protein | 1.4 g | 3% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 6 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Flour Blend 50% (Corn Starch, Cereal Flours (Sorghum, Red Teff, Buckwheat), Potato Starch, Seed Flours (Flax, Chia), Powder Sugar, Vegetable Fibres (Psyllium, Inulin), Fructose, Apple Extract, Toasted Corn, Thickeners (Guar Gum, Hypromellose), Maize Flour), Water, Garlic Butter 14% (Butter (Milk), Rapeseed Oil, Garlic Puree 8%, Roasted Garlic 4%, Parsley, Salt), Sourdough Blend 5% (Brown Rice, Quinoa), Pomace Olive Oil, Salt, Yeast.
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
16% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Garlic breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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