15000597 mission wrap quinoa
Prefix 955 was issued by GS1 Malaysia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 293 kcal | 15% |
| Fat | 5.5 g | 8% |
| of which saturates | 4.8 g | 24% |
| Carbohydrate | 50.3 g | 19% |
| of which sugars | 8.1 g | 9% |
| Fibre | 3.6 g | — |
| Protein | 8.2 g | 16% |
| Salt | 2.4 g | 40% |
Open Food Facts, ODbL, record updated 20 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Unbleached Wheat Flour, Water, Vegetable Shortening (Palm Oil), Salt, Quinoa (1%), Sugar, Leavening Agents (INS 500(ii), INS 450(i)), Acidity Regulators (INS 297, INS 296), Compound Emulsifier and Enzyme Additive (INS 471, Cellulase, Amylase, Wheat Flour, Corn Starch) and Preservative (INS 282)
- E1100Alpha-Amylase
- E282calcium propionatePreservative
- E296Malic acid
- E297Fumaric acid
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wheat flatbreads”: 1.24 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.