Hy vee french toast larger bakery style bagels
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 | 2.2 g | 3% |
| Saturated fat | 1.1 g | 6% |
| Total carbohydrate | 59.3 g | 22% |
| Total sugars | 9.9 g | — |
| Dietary fiber | 4.4 g | 16% |
| Protein | 8.8 g | 18% |
| Sodium | 0.54 g | 23% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate [b1], riboflavin [b2], folic acid), water, brown sugar, dextrose, contains less than 2% of each of the following: soybean oil, salt, yeast, cinnamon, palm oil, white corn flour, wheat gluten, calcium propionate (preservative), natural and artificial flavors, sorbic acid (preservative), wheat flour, propylene glycol, hydrogenated oils (soybean, cotton seed, palm and/or coconut), caramel color with sulfites, corn syrup, enzymes, asorbic acid added as a dough conditioner, microcrysalline cellulose, l-cysteine, isolated soy protein, mono - and diglycerides, corn starch, high oleic canola oil.
- E1520Propylene glycolEmulsifier · Humectant
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E920l-cysteine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 260 kcal | — |
| Total fat | 2.5 g | 3% |
| Saturated fat | 1.0 g | 5% |
| Sodium | 480 mg | 21% |
| Total carbohydrate | 54 g | 20% |
| Dietary fiber | 4.0 g | 14% |
| Total sugars | 9.0 g | — |
| Protein | 8.0 g | — |
- Servings per package
- About 5
- USDA food category
- Breads & Buns
- Data provider
- Label Insight
- In FoodData Central
- Since July 13, 2023 · label data updated June 21, 2023
- FDC ID
- 2603342
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Hy-Vee, Inc.
Open Food Facts, ODbL
In its category
87% 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
- USDA label data
- 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.