Seeded crusty baguette
Prefix 028: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 262 kcal | 13% |
| Fat | 2.1 g | 3% |
| of which saturates | 0.54 g | 3% |
| Carbohydrate | 49.8 g | 19% |
| of which sugars | 3.1 g | 3% |
| Fibre | 2.9 g | — |
| Protein | 9.6 g | 19% |
| Salt | 2.0 g | 34% |
Open Food Facts, ODbL, record updated 18 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Water, Brown Linseed (2.5%), Golden Linseed (2.5%), Yeast, Millet Wheat Flour, Salt, Rapeseed Oil, Palm Oil, Fermented Wheat Flour, Wheat Gluten, Fermented Durum Wheat Flour, Sugar, Malted Wheat Flour, Semolina [Wheat), Maize Starch, Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Baguettes”: 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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