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sourdough

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Barcode: 01167214

Countries where sold: United States

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Health

Ingredients

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    26 ingredients

    INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED inerBARLEY FLOUR, NIACIN, REDUCED IRON THIAMIN MONONITRAIE, RIBOFLAVIN AND FOLIC ACID), WATER, YEAST lIce TAL WHE A VITAL WHEAT GLUTEN, SUGAR, SOYBEAN OIL, CONTAINS 2% OR LESS 0F EACH OF THE FOLLOWING: SALT, FUMARIC ACID, LACTIC ACID, SODIUM DIACETATE, SILICON DIOXIDE, YEAST NUTRIENT (AMMONIUM SULFATE), DOUGH CONDITIONERS SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, MONOCALCIUM PHosetoTE). CALCIUM PROPIONATE (MOLD 0.5g EN ONFAT DRY MILA CONTA
    Allergens: Gluten

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: E481 - Sodium stearoyl-2-lactylate

    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

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262ii - Sodium diacetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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

  • 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

  • E517 - Ammonium sulphate

    Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Ingredients, Malted-inerbarley-flour, Reduced-iron-thiamin-mononitraie, Folic acid, Yeast-lice-tal-whe-a-vital-wheat-gluten, Contains-2-and-less-0f-each-of-the-following, Yeast-nutrient, Monocalcium-phosetote, Mold-0-5g-en-onfat-dry-mila-conta

    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: Ingredients, Malted-inerbarley-flour, Reduced-iron-thiamin-mononitraie, Folic acid, Yeast-lice-tal-whe-a-vital-wheat-gluten, Contains-2-and-less-0f-each-of-the-following, Yeast-nutrient, Monocalcium-phosetote, Mold-0-5g-en-onfat-dry-mila-conta

    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!

    : INGREDIENTS (WHEAT FLOUR, WHEAT FLOUR), MALTED inerBARLEY FLOUR, NIACIN, REDUCED IRON THIAMIN MONONITRAIE, RIBOFLAVIN, FOLIC ACID, WATER, YEAST lIce TAL WHE A VITAL WHEAT GLUTEN, SUGAR, SOYBEAN OIL, CONTAINS 2% and LESS 0F EACH OF THE FOLLOWING (SALT), FUMARIC ACID, LACTIC ACID, SODIUM DIACETATE, SILICON DIOXIDE, YEAST NUTRIENT (AMMONIUM SULFATE), DOUGH CONDITIONERS (SODIUM STEAROYL LACTYLATE), ASCORBIC ACID, MONOCALCIUM PHosetoTE, CALCIUM PROPIONATE, MOLD 0.5g EN ONFAT DRY MILA CONTA
    1. INGREDIENTS -> en:ingredients - percent_min: 4.76190476190476 - percent_max: 100
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.38095238095238 - percent_max: 100
      2. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    2. MALTED inerBARLEY FLOUR -> en:malted-inerbarley-flour - percent_min: 0 - percent_max: 50
    3. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. REDUCED IRON THIAMIN MONONITRAIE -> en:reduced-iron-thiamin-mononitraie - percent_min: 0 - percent_max: 25
    5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    7. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 14.2857142857143
    8. YEAST lIce TAL WHE A VITAL WHEAT GLUTEN -> en:yeast-lice-tal-whe-a-vital-wheat-gluten - percent_min: 0 - percent_max: 12.5
    9. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 10
    11. CONTAINS 2% and LESS 0F EACH OF THE FOLLOWING -> en:contains-2-and-less-0f-each-of-the-following - percent_min: 0 - percent_max: 9.09090909090909
      1. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 9.09090909090909
    12. FUMARIC ACID -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. SODIUM DIACETATE -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. SILICON DIOXIDE -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. YEAST NUTRIENT -> en:yeast-nutrient - percent_min: 0 - percent_max: 6.25
      1. AMMONIUM SULFATE -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. DOUGH CONDITIONERS -> en:flour-treatment-agent - percent_min: 0 - percent_max: 5.88235294117647
      1. SODIUM STEAROYL LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.88235294117647
    18. ASCORBIC ACID -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. MONOCALCIUM PHosetoTE -> en:monocalcium-phosetote - percent_min: 0 - percent_max: 5.26315789473684
    20. CALCIUM PROPIONATE -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. MOLD 0.5g EN ONFAT DRY MILA CONTA -> en:mold-0-5g-en-onfat-dry-mila-conta - percent_min: 0 - percent_max: 4.76190476190476

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 %

Environment

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Data sources

Product added on by veganeamos
Last edit of product page on by .
Product page also edited by openfoodfacts-contributors.

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