Traditional Oat Bran Bread
Prefix 409 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 | 250 kcal | 13% |
| Total fat | 3.6 g | 5% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 46.4 g | 17% |
| Total sugars | 7.1 g | — |
| Protein | 10.7 g | 21% |
| Sodium | 0.45 g | 19% |
Open Food Facts, ODbL, record updated January 9, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
unbleached enriched wiheat flour flour, barley malt, nzacin (vitamin b3), iron, thiamin mononitrate (vitamin b1), riboflavin (nitamin b2), folic acid (vitamin b9)), water, sugar, yeast, wheat gluten, heat bran, oat bran, whole wheat flour, contains 26 or less of the followinig: soybean oil, salt, soy fiber, calcium propionate and sorsic acd (to retain freshness), dough conditioners (ethoxylated mono - and diglycerides, mono-and diglycerides, sodium stearoyl lactylate, ascorbic acid), yeast nutrients (monocalcium phosphate, ammonium sulfate, calcium sulfate, citric acidi, hydrogenated cottonseed oil, soy lectithin contains: soy, wheat, may contain eggs, tree nut
- E300Ascorbic acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E516Calcium sulfateSequestrant · Stabilizer
- E517Ammonium sulfate
Source: Open Food Facts, ODbL · additive names and functions: 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
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