bread
Prefix 602: .
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 242 kcal | 12% |
| Fat | 4.5 g | 6% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 39.0 g | 15% |
| of which sugars | 2.5 g | 3% |
| Fibre | 5.5 g | — |
| Protein | 8.5 g | 17% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Sourdough (Rye Flour, Water), Mixed Seeds and Flakes (11%) (Linseeds, Barley Flakes, Sunflower Seeds, Oat Flakes), Wholemeal Rye Flour, Rye Flour, Yeast, Salt, Caramelised Sugar Syrup (Sugar, Water), Malted Barley Flour, Wheat Gluten, Invert Sugar Syrup, Acidity Regulator (Sodium Acetate), Preservative (Sorbic Acid), Flour Treatment Agent (Ascorbic Acid), Flavouring. ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. Also may contain Lupin, Mustard, Sesame Seeds and Soya. Find out more at: www.lovebakerstreet.com HOW TO STORE:
- E200Sorbic acidPreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E300Ascorbic acidAntioxidant · Sequestrant
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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