
FOCACCIA CHEESE & ONION
Prefix 406 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 | 272 kcal | 14% |
| Fat | 7.6 g | 11% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 38.0 g | 15% |
| of which sugars | 5.8 g | 6% |
| Fibre | 3.6 g | — |
| Protein | 11.0 g | 22% |
| Salt | 2.9 g | 48% |
Open Food Facts, ODbL, record updated 11 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Weizenmehl, Wasser, Rapsöl, Emmentaler (5%), Hefe, Zucker, Würzmischung Käse-Zwiebel (2%) (Käsepulver (0,8%), getrocknete Zwiebeln (0,4%), Salz, modifizierte Stärke, Kräuter, Zucker, Gewürze, natürliche Aromen, getrockneter Glucosesirup, Sauerungsmittel: Citronensäure]), Salz, getrocknete Zwiebeln (1%), Kartoffelstärke, Säureregulator: Natriumacetate; Zwiebelpulver (0,5%), Backtriebmittel: Diphosphate, Natriumcarbonate; Weißweinessig, Bärlauch, Traubenmostkonzentrat, Maisstärke, natürliches Aroma.
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E262Sodium acetatesPreservative · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
92% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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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