Regular Tortillas Flour
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 324 kcal | 16% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 22.2 g | 7% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.80 g | 3% |
| Protein | 3.2 g | 6% |
| Sodium | 0.24 g | 10% |
Open Food Facts, ODbL, record updated 21 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat flour, water, humectant (glycerin), vegetable oil, wheat gluten, emulsifier (mono - and di-glycerides of fatty acids), dextrose, raising agents (sodium bicarbonate, sodium acid pyrophosphate), food acids (numeric acid, glucose delta-lactone), Salt, preservative (potassium sorbate)
- E202Potassium sorbatePreservative
- E422GlycerolHumectant · Thickener
- 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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.