Pizza bread
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 337 kcal | 17% |
| Fat | 5.0 g | 7% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 65.0 g | 25% |
| of which sugars | 1.5 g | 2% |
| Fibre | 2.0 g | — |
| Protein | 8.0 g | 16% |
| Salt | 1.6 g | 26% |
Open Food Facts, ODbL, record updated 23 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whole Wheat Flour, Refined Wheat Flour, Yeast, Palm Oil, Sugar, iodised Salt, Colour (INS 150d), Gluten, Permitted Preservative (INS 282), Soya Flour, Flour Treatment Agent (E1100), Flour Treatment Agent (E1104), Flour Treatment Agent (E1102), Flour Treatment Agent (E510), Acidity Regulator (INS 260).
- E1100Alpha-Amylase
- E1102Glucose oxidaseAntioxidant
- E1104lipase
- E150dSulphite ammonia caramelColour
- E260Acetic acidPreservative
- E282calcium propionatePreservative
- E510ammonium chloride
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza dough”: 1.40 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.