Wholemeal & Farmshouse loaf
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 | 254 kcal | 13% |
| Fat | 5.6 g | 8% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 36.0 g | 14% |
| of which sugars | 2.6 g | 3% |
| Fibre | 7.8 g | — |
| Protein | 11.0 g | 22% |
| Salt | 11.8 g | 197% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheat Flour, Water, Rye Flour (5%), Sunflower Seeds (5%), Wheat Protein, Toasted Rye Flakes (2%), Yeast, Dried Roasted Barley Malt Extract, Fermented Wheat Flour, Vegetable Oils and Fat [Rapeseed Oil, Palm Fat, Palm Oil], Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Molasses Sugar, Salt, Soya Flour, Spirit Vinegar, Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
39% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wholemeal breads” →
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 “Wholemeal breads”: 0.78 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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