Soft White Bread
Prefix 888 was issued by GS1 Singapore. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 254 kcal | 13% |
| Fat | 3.3 g | 5% |
| of which saturates | 1.8 g | 9% |
| Carbohydrate | 45.6 g | 18% |
| of which sugars | 4.9 g | 5% |
| Fibre | 3.5 g | — |
| Protein | 10.2 g | 20% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 11 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Enriched High Protein Wheat Flour, Purified Water, Granulated Cane Sugar, Vegetable Shortening (Palm oil), Vacuum Dried Salt, Vital Wheat Gluten, Baker's Yeast, Dough Conditioner [Plant-based Emulsifiers and Enzymes (Amylase, Hemicellulase, Lipase)], Full Cream Milk powder, Calcium Propionate, Soya Flour, Ascorbic Acid, Calcium (Calcium Carbonate, Calcium Sulphate), Vitamin B3 (Niacin), Iron (Ferric Phosphate), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin).
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E1100Alpha-Amylase
- E1104lipase
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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.