Farine de blé semi-complète type 110

by Celnat 1 kg in Wheat flour T110 Barcode 3273120029542
Very good nutritional quality
Green-Score
a+
Environmental impact estimate

Farine de blé semi-complète type 110 by Celnat provides 350 kcal per 100 g, with 0.5 g of sugars and 11 g of protein. That is 64% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Wheat flour T110 category and comes in a 1 kg pack.

Nutrient levels per 100 g

Fat
1.2 g · Low
Saturated fat
0.3 g · Low
Sugars
0.5 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 350 kcal 344
Total fat 1.2 g 1.6 −24%
Saturated fat 0.3 g 0.3 +18%
Carbohydrates 71 g 68.2
Total sugars 0.5 g 1.4 −64%
Dietary fiber 5.6 g 6.1 −8%
Protein 11 g 11.5
Salt 0 g 0.1 −81%

Category average across 72 Wheat flour T110 products on Foodmetria.

Compared with other wheat flour t110

Calories higher 17%
Sugars lower 4%
Salt lower 26%
Saturated fat lower 44%
Protein top 80%
Fiber top 67%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
1 kg
Labels & certifications
OrganicEU OrganicBiodynamic agricultureDemeterAb agriculture biologique
Sold in
France
Barcode
3273120029542

Prices reported by shoppers

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Frequently asked questions

How many calories are in Farine de blé semi-complète type 110?

Farine de blé semi-complète type 110 contains 350 kcal per 100 g.

How much sugar is in Farine de blé semi-complète type 110?

Farine de blé semi-complète type 110 has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Farine de blé semi-complète type 110 healthy?

It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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