Sourdough
Prefix 941 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 244 kcal | 12% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.50 g | 2% |
| Carbohydrate | 42.9 g | 14% |
| of which sugars | 2.5 g | 3% |
| Fibre | 4.2 g | 14% |
| Protein | 10.1 g | 20% |
| Sodium | 0.63 g | 27% |
Open Food Facts, ODbL, record updated 7 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour, Water, Baker's Yeast, Dried Wheat Sourdough, Wheat Gluten, Iodised Salt, Wholemeal Rye Flour, Canola Oil, Soy Flour, Acidity Regulator (263), Emulsifiers (481, 472e), Rye Acid, Acidity Regulator (330), Salt, Mineral Salt (170), Vitamin (Folic Acid)
- E170Calcium carbonates
- E263Calcium acetatePreservative · Stabiliser
- E330Citric acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 0.75 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.