1 kg WHEAT FLOUR
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 1 364 kcal | 68% |
| Fat | 1,1 g | 2% |
| of which saturates | 0,30 g | 2% |
| Carbohydrate | 67,0 g | 26% |
| of which sugars | 0,10 g | 0% |
| Fibre | 2,3 g | — |
| Protein | 8,8 g | 18% |
| Salt | 2,1 g | 36% |
Open Food Facts, ODbL, record updated 23 September 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
cake wheat flour (wheat, gluten), raising agents (és500ii, e450i), allergens: wheat gluten, allergen control programme in place, may contain soy derivatives, *typical nutritional information nutrient unit per 100g % nrv's** serving per 100 g (uncooked) serving rergy totein carbohydrate of which total sugar total fat of which: saturated fat 1364 8,8 67 kj 16 0,1 1,1 03 0,0 0,1 0,6 trans fat monounsaturated fat g polyunsaturated fat cholesterol * dierary fibre total soci um mg 23 859 mg nutrional information refers to product as packed, nutrient reference values for individuals 4 years and older, method of analysis:
- E100CurcuminColour
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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