High protein loaf
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 307 kcal | 15% |
| Fat | 7.3 g | 10% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 40.5 g | 16% |
| of which sugars | 1.8 g | 2% |
| Fibre | 10.3 g | — |
| Protein | 14.6 g | 29% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
typical values wholemeal wheat flour, water, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast, soya bean, flax seeds, apple fibre, pea sprouts, lentils, poppy seeds (2.5%), linseed (2.5%), wheat gluten, millet (2%), sunflower seeds (2%), salt, emulsifier (mono - and di-acetyl tartaric acid esters of mono - and di-glycerides of fatty acids), fermented wheat flour (wheat flour, sourdough culture (wheat), enzymes), rapeseed oll, palm oil, wheat flour, flour treatment agent (ascorbic acid). fat of which sat tes carbohyda of which st gars protein salt pack contains approx. *reference intake of ar (8400kj/2000okcal) recycling bag check local suten, see ingredients in bold. for allergy advice 400g e storage cy place. for hest quality, do
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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