Pizza Dough gluten free
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 291 kcal | 15% |
| Fat | 8.1 g | 12% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 48.2 g | 19% |
| of which sugars | 0.80 g | 1% |
| Protein | 2.0 g | 4% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Maisstärke, Wasser, Rapsöl, éthylique, farine de pois, fibres végétales (pommes de terre, pois, riz, graines de lin). Reismehl, 1,9% Ethylalkohol, Erbsenmehl, Pflanzenfasern (Kartoffeln, Erbsen, farine de millet, farine de lin complète, sel de cuisine, épaississants: gomme
The ingredient list is only available in German in the source; we show it as it is, without translation.
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.