natural bran HARDO BREAD
Prefix 008 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 356 kcal | 18% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 54.0 g | 21% |
| of which sugars | 8.0 g | 9% |
| Fibre | 4.0 g | — |
| Protein | 8.0 g | 16% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 14 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Enriched flour bleached (wheat flour, ascorbic acid added as a dough conditioner, niacin, benzoyl peroxide, reduced iron, azodicar - bonamide, thiamine mononitrate, riboflavin, enzymes, folic acid), water, wheat bran, sugar, contains less than 2 % of each of the following: salt, vegeta - ble shortening (partially hydrogenated soybean oil and cottonseed oil, dimethyl - polysiloxane), dried yeast, calcium propionate preservative, distilled monoglycerides, enzyme blend (calcium sulfate, salt, wheat starch, enzymes), soy flour, citric acid preservative, bht preservative, enzymes, ascorbic acid added as a dough conditioner.
- E900Dimethylpolysiloxane and Methylphenylpolysiloxane
- E900aDimethyl polysiloxaneEmulsifier
- E928Benzole peroxidePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bran 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.