Whole Wheat Bread
Prefix 480 was issued by GS1 Philippines. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Calories | 279 kcal | 14% |
| Total fat | 3.6 g | 5% |
| Saturated fat | 1.8 g | 9% |
| Total carbohydrate | 50.0 g | 19% |
| Total sugars | 10.7 g | 12% |
| Dietary fiber | 7.1 g | — |
| Protein | 10.7 g | 21% |
| Salt | 0.76 g | 13% |
Open Food Facts, ODbL, record updated April 8, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, SUGAR, RAISINS, INSOLUBLE FIBER, VEGETABLE SHORTENING (CONTAINS PALM OIL), WHEAT GLUTEN, IODIZED SALT, YEAST, CALCIUM PROPIONATE (PRESERVATIVE), BREAD IMPROVER (STARCH, FLOUR TREATMENT AGENTS (AZODICARBONAMIDE, CALCIUM CARBONATE, SODIUM STEAROYL LACTYLATE), SODIUM STEAROYL LACTYLATE (FLOUR TREATMENT AGENT), MOLASSES
- E170Calcium carbonates
- E170iCalcium carbonateColor · Stabilizer
- E282calcium propionatePreservative
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E927Azodicarbonamide and Carbamide
- E927aAzodicarbonamide
Source: Open Food Facts, ODbL · additive names and functions: 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
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