Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 306 kcal | 15% |
| Total fat | 1.0 g | 1% |
| Total carbohydrate | 63.3 g | 23% |
| Dietary fiber | 4.1 g | 15% |
| Protein | 10.2 g | 20% |
| Sodium | 0.49 g | 21% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WHEAT FLOUR (WHEAT FLOUR, ASCOR-, BIC ACID), WATER, SOURDOUGH (WATER, WHEAT, FLOUR STARTER CULTURES), YEAST, SALT, INVERT, SUGAR SYRUP, DURUM WHEAT SEMOLINA, DOUGH, CONDITIONER (WHEAT FLOUR, WHEAT MALT FLOUR,, DATEM, ASCORBIC ACID, SALT, ENZYMES), GUAR, GUM.
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
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.
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.
