Sourdough Rustic White
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 261 kcal | 13% |
| Fat | 3.6 g | 5% |
| of which saturates | 0.45 g | 2% |
| Carbohydrate | 74.0 g | 28% |
| of which sugars | 5.8 g | 6% |
| Fibre | 0.00 g | — |
| Protein | 13.4 g | 27% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 26 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Sour Dough (5%) (Wheat Flour, Water, Yeast, Salt), Vinegar, Vegetable Oil, Yeast, Fermented Wheat Flour, Saft, Psyllium Husk Powder, Vegetable Fibre, Ascorbic Acid. Natural Flavouring, Flour Treatment Agent: For allergens, including cereals containing gluten, see ingredients in bold. Due to manufacturing practices, may also contain Milk, Soya and Egg. T E Fat of w Carb of w Fib Pro Sal HOW TO STORE: bas For best before date: see bag tie. Store in a cool, dry place away from direct sunlight. Once opened, 200 reseal or store in an airtight container to retain
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.