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Sourdough Wraps - Wattle Valley Foodstore

Sourdough Wraps - Wattle Valley Foodstore

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Barcode: 9310288604618 (EAN / EAN-13)

Packaging: Plastic, Bag

Brands: Wattle Valley Foodstore

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Flatbreads, White breads, Wheat breads, Wheat flatbreads

Countries where sold: Australia

Matching with your preferences



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    33 ingredients

    Wheat Flour (contains Vitamins (Thiamin, Folic Acid), Water, Humectant (422), Vegetable Shortening (contains Antioxidant (307)), Wheat Fibre, Canola Oil, Sourdough Cultures 1%, Baking Powder (Emulsifiers (339, 341, 450), Raising Agent (500)), lodised Salt, Acidity Regulators (297, 270), Emulsifiers (481, 471), Thickeners (412, 466), Preservatives (282, 200).
    Allergens: Gluten

Food processing

  • icon

    Ultra processed foods

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification


  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia
  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia
  • E307 - Alpha-tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia
  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia
  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

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    Wheat Flour, contains vitamins, Thiamin, Folic Acid, Water, Humectant (422), Vegetable Shortening (contains Antioxidant (307)), Wheat Fibre, Canola Oil, Sourdough Cultures 1%, Baking Powder (Emulsifiers (339, 341, 450), Raising Agent (500)), lodised Salt, Acidity Regulators (297, 270), Emulsifiers (481, 471), Thickeners (412, 466), Preservatives (282, 200)
    1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 91
    2. contains vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 46
    3. Thiamin -> en:thiamin - percent_min: 1 - percent_max: 31
    4. Folic Acid -> en:folic-acid - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 23.5
    5. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 19
    6. Humectant -> en:humectant - percent_min: 1 - percent_max: 16
      1. 422 -> en:422 - percent_min: 1 - percent_max: 16
    7. Vegetable Shortening -> en:vegetable-shortening - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1 - percent_max: 13.8571428571429
      1. contains Antioxidant -> en:antioxidant - percent_min: 1 - percent_max: 13.8571428571429
        1. 307 -> en:307 - percent_min: 1 - percent_max: 13.8571428571429
    8. Wheat Fibre -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 12.25
    9. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1 - percent_max: 11
    10. Sourdough Cultures -> en:sourdough-starter - vegan: maybe - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    11. Baking Powder -> en:baking-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      1. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1
        1. 339 -> en:339 - percent_min: 0 - percent_max: 1
        2. 341 -> en:341 - percent_min: 0 - percent_max: 0.5
        3. 450 -> en:450 - percent_min: 0 - percent_max: 0.333333333333333
      2. Raising Agent -> en:raising-agent - percent_min: 0 - percent_max: 0.5
        1. 500 -> en:500 - percent_min: 0 - percent_max: 0.5
    12. lodised Salt -> en:lodised Salt - percent_min: 0 - percent_max: 1
    13. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1
      1. 297 -> en:297 - percent_min: 0 - percent_max: 1
      2. 270 -> en:270 - percent_min: 0 - percent_max: 0.5
    14. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. 481 -> en:481 - percent_min: 0 - percent_max: 1
      2. 471 -> en:471 - percent_min: 0 - percent_max: 0.5
    15. Thickeners -> en:thickener - percent_min: 0 - percent_max: 1
      1. 412 -> en:412 - percent_min: 0 - percent_max: 1
      2. 466 -> en:466 - percent_min: 0 - percent_max: 0.5
    16. Preservatives -> en:preservative - percent_min: 0 - percent_max: 1
      1. 282 -> en:282 - percent_min: 0 - percent_max: 1
      2. 200 -> en:200 - percent_min: 0 - percent_max: 0.5


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    Average nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 3

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1, rounded value: 1)

    Negative points: 10

    • Energy: 3 / 10 (value: 1200, rounded value: 1200)
    • Sugars: 1 / 10 (value: 5.7, rounded value: 5.7)
    • Saturated fat: 1 / 10 (value: 1.1, rounded value: 1.1)
    • Sodium: 5 / 10 (value: 480, rounded value: 480)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 7 (10 - 3)

    Nutri-Score: C

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    Sugars in moderate quantity (5.7%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in moderate quantity (1.2%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (43g)
    Compared to: White breads
    Energy 1,200 kj
    (286 kcal)
    516 kj
    (123 kcal)
    Fat 2.5 g 1.07 g -44%
    Saturated fat 1.1 g 0.473 g -23%
    Carbohydrates 20.6 g 8.86 g -52%
    Sugars 5.7 g 2.45 g +151%
    Fiber ? ?
    Proteins 6 g 2.58 g -32%
    Salt 1.2 g 0.516 g +19%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1 % 1 %
Serving size: 43g


Carbon footprint



Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by clockwerx, ecoscore-impact-estimator, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvllFVTMOCqxHBMy3VuUqJ_uuKALXBZd18u4PeGqo.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.