Dakota Style 12-Grain Bread
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 294 kcal | 15% |
| Total fat | 4.4 g | 6% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 52.9 g | 19% |
| Total sugars | 8.8 g | — |
| Dietary fiber | 2.9 g | 11% |
| Protein | 8.8 g | 18% |
| Sodium | 0.56 g | 24% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN FOLIC ACID WATER, 12 GRAIN BLEND (SUNFLOWER SEED KERNELS, ROLLED WHEAT, WHOLE WHEAT FLOUR, WHEAT BRAN, BARLEY FLAKES, CORN GRITS, ROLLED OATS, SESAME SEEDS, TRITICALE FLAKES, RYE NUGGETS, BROWN RICE FLOUR, HULLED MILLET, RYE MEAL, WHOLE FLAX SEED, WHOLE SORGHUM FLOUR, BUCKWHEAT FLOUR, TOASTED AMARANTH FLOUR, WHOLE SPELT FLOUR), LIGHT BROWN SUGAR, YEAST, OATS, OAT BRAN, OATMEAL, WHEAT NUGGETS, ROASTED SUNFLOWER SEEDS, WHEAT GLUTEN, SOYBEAN OIL SALT, HONEY MOLASSES, RAISIN JUICE CONCENTRATE, DISTILLED VINEGAR, CALCIUM PROPIONATE (PRESERVATIVE), DOUGH CONDITIONERS (SODIUM STEAROYL LACTYLATE, MONOGLYCERIDES, ENZYMES, ASCORBIC ACID), MONOCALDUM PHOSPHATE, CALCIUM SULFATE
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
In its category
80% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Multigrain sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Multigrain sliced breads”: 1.38 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 Values: 21 CFR 101.9 (FDA).
- 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.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
