Brown pan medium slide
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 215 kcal | 11% |
| Fat | 0.79 g | 1% |
| of which saturates | 0.26 g | 1% |
| Carbohydrate | 38.9 g | 15% |
| of which sugars | 3.2 g | 4% |
| Fibre | 6.3 g | — |
| Protein | 10.0 g | 20% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 6 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheat Flour, Water, Yeast, Soya Flour, Salt, Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Vegetable Oils (Palm, Rapeseed), Calcium Propionate, Acetic Acid, Absorbic Acid, Dextrose
- E260Acetic acidPreservative
- E282calcium propionatePreservative
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal sliced breads”: 1.55 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.