View full-size photo · Photo: Open Food Facts contributors, CC BY-SA
Steinofen Baguette
Steinofen Baguette by Sinnack Backspezialitäten provides 249 kcal per 100 g, with 1.9 g of sugars and 1.9 g of protein. That is 22% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Baguettes category and comes in a 250g pack. Contains: gluten.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 249 kcal | 263 −5% |
| Total fat | 0.9 g | 3.3 −73% |
| Saturated fat | 0.4 g | 1.2 −65% |
| Carbohydrates | 51 g | 48.5 +5% |
| Total sugars | 1.9 g | 2.4 −22% |
| Added sugars | 0.5 g | 0.4 +31% |
| Protein | 1.9 g | 8.4 −77% |
| Salt | 1 g | 1.6 −36% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1041 Baguettes products on Foodmetria.
Compared with other baguettes
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Weizenmehl. Weizenvorteig (Weizenmehl, Wasser), Wasser, Hefe, Meersalz, Gerstenmalzmehl, Gerstenmalzextrakt, Dextrose, Säureregulator Natriumacetate. ZUBEREITUNG: Steinofenbaguette aus der Verpackung nehmen und im vorgeheizten Backofen je nach gewünschter Bräunung 8-12 Minuten bei 200-220 °C auf mittlerer Schiene fertigbacken. Beachten Sie bitte, dass die Backzeit je nach Ofentyp variieren kann. Vor dem Verzehr kurz auskühlassen. MINENS HALTBAR BIS: Bei ungeöffneter Packung siehe Aufdruck auf der Packungsoberseite. U Schutzatmosphäre verpackt. Nach dem Öffnen, ist der Inhalt der Packung noch 2-3 Tage haltbar. GB Stonebaked Baguette | PART STONE-BAKED WHITE BAGUETTES INGREDIENTS: Wheat flour, pre-ferment (wheat flour, water), water, yeast, sea salt, barley malt flour, barley malt extract, dextrose, acidity regulator: sodium acetate. PREPARATION: Take the baguette out of the packaging and place on a baking tray in the centre of a pre-heated oven at 200°C to 220°C for approx. 8-12 minutes until crisp and golden brown. BEST BEFORE: see front of pack. Store in a cool, dry place. Once opened, consume within 2-3 days. Packaged in a protective atmosphere. DK Stenovnsbaguette | BRØD TIL FÆRDIGBAGNING INGREDIENSER: hvedemel, surdej (hvedemel, vand), vand, gær, havsalt, bygmaltmel, bygmaltekstrakt, dextrose, surhedsregulerende middel: natriumacetater. TILBEREDNING: Baguetten bages i forvarmet ovn i ca. 8-12 minutter. Bageovn: 200 °C-220 °C. Varmluftovn: 180 C-200 °C. De ovnvarme sprøde baguette afkøles lidt inden servering. OPBEVARING OG HOLDBARHED: Uabnet bedst for: Se pakkens forside. Holdbarhed efter åbning 2-3 dage. Luk posen omhyggeligt efter hvert udtag. Pakket beskyttende atmosfære. 4
- Allergens
- Gluten
- May contain traces
- Gluten
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 250g
- Sold in
- France, Germany
- Barcode
- 4009097010066
Prices reported by shoppers
Loading prices…
Frequently asked questions
How many calories are in Steinofen Baguette?
Steinofen Baguette contains 249 kcal per 100 g.
How much sugar is in Steinofen Baguette?
Steinofen Baguette has 1.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Steinofen Baguette healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Steinofen Baguette contain?
According to the label data it contains: Gluten. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 3, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
Reviews
Compare & rankings
Healthier alternatives
Best in category →Same category, meaningfully better on at least one measure and no worse on the others. Each card shows what improves.
a NOVA 1 
a NOVA 4 
a NOVA 4 
NOVA 3 More baguettes
View all →
NOVA 4 
c NOVA 4 
c NOVA 4 
c NOVA 4 
c NOVA 4 
c NOVA 3 More from Sinnack Backspezialitäten
View all →
d NOVA 4 
d NOVA 3 
d NOVA 3 
a NOVA 4