Sourdough Round
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 255 kcal | 13% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 53.2 g | 19% |
| Total sugars | 2.1 g | — |
| Dietary fiber | 2.1 g | 8% |
| Protein | 10.6 g | 21% |
| Sodium | 0.64 g | 28% |
Open Food Facts, ODbL, record updated April 22, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WHEAT FLOUR (ENRICHED WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR), WATER, YEAST, VITAL WHEAT GLUTEN, MEDIUM WHOLE WHEAT FLOUR, SALT, SAN FRANCISCO SOUR FLOUR (WHEAT FLOUR, FUMARIC ACID, HYDROGENATED VEGETABLE OIL, SODIUM DIACETATE, LACTIC ACID, SILICON DIOXIDE), DOUGH CONDITIONER (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID, ENZYMES), DOUGH CONDITIONER (ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, ENZYMES [CONTAINS WHEAT]), SUGAR, CALCIUM PROPIONATE
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E270Lactic acid
- E282calcium propionatePreservative
- E297Fumaric acid
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
28% 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.
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.
