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ozark hearth French bread

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ozark hearth French bread

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Barcode: 0075551411346 (EAN / EAN-13) 075551411346 (UPC / UPC-A)

Countries where sold: United States

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Health

Ingredients

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    29 ingredients

    enriched unbleached wheat flour (wheat flour, malted barley flour, ferrous sulfate, iacin, thiamine acon tra ribofl/min, an folic water contains 2% o less of following: yeat, soybean fructose corn syrup, vi leat gluten, monoglycerides, salt, fumaric acid, malted barley flour (contains wheat, malt powder (dried corn syrup, barley malt extract), acetic acid, lactic acid, enzymes (contains wheat), mineral oil, soy lecithin, preservative (calcium propionate). allergy warning: contains wheat, soy and soy lecithin. manufactured in a facility that uses milk, egg and seed products. contains bloengineered food ingredients. of the high
    Allergens: Eggs, Gluten, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E905 - Synthetic wax

    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

Additives

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E905 - Synthetic wax

    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Source: Wikipedia

  • E905a - Mineral oil

    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Iacin, Thiamine-acon-tra-ribofl, Min, An-folic-water-contains-2-o-less-of-following, Yeat, Soybean-fructose-corn-syrup, Vi-leat-gluten, Monoglycerides, Manufactured-in-a-facility-that-uses-milk, Egg-and-seed-products, Contains-bloengineered-food-ingredients, Of-the-high

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegan status unknown

    Unrecognized ingredients: Ferrous sulfate, Iacin, Thiamine-acon-tra-ribofl, Min, An-folic-water-contains-2-o-less-of-following, Yeat, Soybean-fructose-corn-syrup, Vi-leat-gluten, Monoglycerides, Manufactured-in-a-facility-that-uses-milk, Egg-and-seed-products, Contains-bloengineered-food-ingredients, Of-the-high

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Ferrous sulfate, Iacin, Thiamine-acon-tra-ribofl, Min, An-folic-water-contains-2-o-less-of-following, Yeat, Soybean-fructose-corn-syrup, Vi-leat-gluten, Monoglycerides, Manufactured-in-a-facility-that-uses-milk, Egg-and-seed-products, Contains-bloengineered-food-ingredients, Of-the-high

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: wheat flour, wheat flour, malted barley flour, ferrous sulfate, iacin, thiamine acon tra ribofl, min, an folic water contains 2% o less of following (yeat), soybean fructose corn syrup, vi leat gluten, monoglycerides, salt, fumaric acid, malted barley flour, malt (corn syrup, barley malt extract), acetic acid, lactic acid, enzymes, mineral oil, soy lecithin, preservative (calcium propionate), manufactured in a facility that uses milk, egg and seed products, contains bloengineered food ingredients, of the high
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4 - percent_max: 100
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 33.3333333333333
    4. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 25
    5. iacin -> en:iacin - percent_min: 0 - percent_max: 20
    6. thiamine acon tra ribofl -> en:thiamine-acon-tra-ribofl - percent_min: 0 - percent_max: 16.6666666666667
    7. min -> en:min - percent_min: 0 - percent_max: 14.2857142857143
    8. an folic water contains 2% o less of following -> en:an-folic-water-contains-2-o-less-of-following - percent_min: 0 - percent_max: 12.5
      1. yeat -> en:yeat - percent_min: 0 - percent_max: 12.5
    9. soybean fructose corn syrup -> en:soybean-fructose-corn-syrup - percent_min: 0 - percent_max: 11.1111111111111
    10. vi leat gluten -> en:vi-leat-gluten - percent_min: 0 - percent_max: 10
    11. monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 9.09090909090909
    12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
    13. fumaric acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 7.14285714285714
    15. malt -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      1. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 6.66666666666667
      2. barley malt extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    16. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. mineral oil -> en:e905a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5
    21. preservative -> en:preservative - percent_min: 0 - percent_max: 4.76190476190476
      1. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. manufactured in a facility that uses milk -> en:manufactured-in-a-facility-that-uses-milk - percent_min: 0 - percent_max: 4.54545454545455
    23. egg and seed products -> en:egg-and-seed-products - percent_min: 0 - percent_max: 4.34782608695652
    24. contains bloengineered food ingredients -> en:contains-bloengineered-food-ingredients - percent_min: 0 - percent_max: 4.16666666666667
    25. of the high -> en:of-the-high - percent_min: 0 - percent_max: 4

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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