Seeded stonebaked baguette
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 | 280 kcal | 14% |
| Fat | 4.8 g | 7% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 47.1 g | 18% |
| of which sugars | 3.0 g | 3% |
| Fibre | 3.5 g | — |
| Protein | 10.4 g | 21% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Mixed Seeds (8%) [Brown Linseed, Sunflower Seed, Golden Linseed, Millet, Poppy Seeds], Malted Wheat Flakes, Yeast, Salt, Fermented Durum Wheat Flour, Palm Oil, Sugar, Malted Barley Flour, Rapeseed Oil, Semolina (Wheat), Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 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.