Sourdough
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 | 286 kcal | 14% |
| Total fat | 3.8 g | 5% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 47.0 g | 17% |
| Total sugars | 3.0 g | — |
| Dietary fiber | 1.5 g | 5% |
| Protein | 3.0 g | 6% |
| Sodium | 0.41 g | 18% |
Open Food Facts, ODbL, record updated May 18, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WATER, BROWN RICE FLOUR, TAPIOCA STARCH, TAPIOCA SYRUP, HIGH OLEIC SAFFLOWER OIL, POTATO STARCH, CORN STARCH, XANTHAN GUM, SUNFLOWER LECITHIN, SALT, CULTURED RICE FLOUR, YEAST, ENZYMES.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
36% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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.
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.