Wholemeal 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 | 226 kcal | 11% |
| Fat | 3.3 g | 5% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 36.9 g | 14% |
| of which sugars | 5.0 g | 6% |
| Fibre | 7.1 g | — |
| Protein | 13.4 g | 27% |
| Salt | 0.75 g | 12% |
Open Food Facts, ODbL, record updated 3 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal wheat flour, wheat gluten, honey, vegetable oil (palm), skimmed milk powder, Baker's yeast, common salt, dextrose, emulsifiers, yeast nutrients (ammonium sulphate, sodium chloride, calcium sulphate), thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), iron (hydrogen reduced iron), vitamin C, 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.