Pizza Base
Prefix 859 was issued by GS1 Czech Republic. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 282 kcal | 14% |
| Fat | 6.3 g | 9% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 47.0 g | 18% |
| of which sugars | 6.8 g | 8% |
| Fibre | 3.0 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 3 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour 53 %, water, durum wheat semolina 9%, extra virgin olive oil 6%, salt, sourdough in powder from durum wheat semolina.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.