White bread
Prefix 408 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 | 240 kcal | 12% |
| Fat | 1.6 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 46.0 g | 18% |
| of which sugars | 3.2 g | 4% |
| Fibre | 2.3 g | — |
| Protein | 9.1 g | 18% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Yeast, Vegetable Oils, Salt, Soya Flour, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides, Mono - and Diglycerides, Lecithins, Calcium Propionate, Ascorbic Acid, Acetic Acid, Potassium Hydroxide.
- E260Acetic acidPreservative
- E282calcium propionatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “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.