Fine Grain Wholemeal Bread
Prefix 080 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 242 kcal | 12% |
| Fat | 2.3 g | 3% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 48.0 g | 18% |
| of which sugars | 3.5 g | 4% |
| Fibre | 6.0 g | — |
| Protein | 11.2 g | 22% |
| Salt | 0.86 g | 14% |
Open Food Facts, ODbL, record updated 16 July 2024 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal wheat flour with bran and wheatgerm, wheat flour (unbleached), honey, wheat gluten, oat fibre, vegetable oil (palm), skimmed milk powder, common salt, Baker's yeast, inulin (prebiotic), emulsifiers, yeast nutrients (ammonium sulphate, sodium chloride, calcium sulphate), edible gum, thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), iron (hydrogen reduced iron), calcium propionate.
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
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