French Sliced Wholemeal Loaf
Prefix 535 was issued by GS1 Malta. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 247 kcal | 12% |
| Fat | 2.4 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 43.9 g | 17% |
| of which sugars | 1.5 g | 2% |
| Fibre | 42.4 g | — |
| Protein | 6.7 g | 13% |
| Salt | 0.89 g | 15% |
Open Food Facts, ODbL, record updated 14 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Wheat Bran (7%). Wheat Gluten, Yeast, Salt, Sunflower Oil, Sugar, Sequestrant: (E575), Wheat Sourdough, Emulsifiers: (E471, E472e). Preservatives: (E200, E282), Enzymes, Flour treatment agent: (E300). Allergen Declaration For allergens, including cereals containing gluten, see ingredients in BOLD. May also contain Eggs, Milk, Nuts, Soy, Sesame Seed & Sulphites.
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E575Glucono-delta-lactoneSequestrant
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.