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Baker Street Brown Sliced Bread

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Barcode: 5027952011200 (EAN / EAN-13)

Brands: Baker Street

Labels, certifications, awards: Vegetarian

Countries where sold: France

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Health

Ingredients

22 ingredients

: BREAÙ INGREb1ENTS: Wheat Flour, Wholemea\ Water, Wheat Bran (5.596), Rapeseed Oit, Yeast, Flavouring, Emulsifiers (Mono- and Di•Glycerides of Fatty Acids, Sodium Stearoyl.2.Lactylate), Salt, Rye Flou Wheatgerm, Soya Flour, Preservative (Calcium oplonate), Malted Rye Flour. Allergy Advice: For allergens, including cereals conçaining gluten, see ingredients in bold. Suitable for vegetarians.

Allergens: Soybeans

Food processing

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:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

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

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Additives

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

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:breau-ingreb1ents, fr:wheat-flour, fr:wholemea-water, fr:wheat-bran, fr:5-596, fr:rapeseed-oit, fr:yeast, fr:flavouring, fr:emulsifiers, fr:monoand-di, fr:glycerides-of-fatty-acids, fr:sodium-stearoyl-2-lactylate, fr:salt, fr:rye-flou-wheatgerm, fr:soya-flour, fr:preservative, fr:calcium-oplonate, fr:malted-rye-flour, fr:allergy-advice, fr:for-allergens, fr:including-cereals-concaining-gluten, fr:see-ingredients-in-bold
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Vegan status unknown
Unrecognized ingredients: fr:breau-ingreb1ents, fr:wheat-flour, fr:wholemea-water, fr:wheat-bran, fr:5-596, fr:rapeseed-oit, fr:yeast, fr:flavouring, fr:emulsifiers, fr:monoand-di, fr:glycerides-of-fatty-acids, fr:sodium-stearoyl-2-lactylate, fr:salt, fr:rye-flou-wheatgerm, fr:soya-flour, fr:preservative, fr:calcium-oplonate, fr:malted-rye-flour, fr:allergy-advice, fr:for-allergens, fr:including-cereals-concaining-gluten, fr:see-ingredients-in-bold
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Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: fr:breau-ingreb1ents, fr:wheat-flour, fr:wholemea-water, fr:wheat-bran, fr:5-596, fr:rapeseed-oit, fr:yeast, fr:flavouring, fr:emulsifiers, fr:monoand-di, fr:glycerides-of-fatty-acids, fr:sodium-stearoyl-2-lactylate, fr:salt, fr:rye-flou-wheatgerm, fr:soya-flour, fr:preservative, fr:calcium-oplonate, fr:malted-rye-flour, fr:allergy-advice, fr:for-allergens, fr:including-cereals-concaining-gluten, fr:see-ingredients-in-bold
Some ingredients could not be recognized.
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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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.

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: BREAÙ INGREb1ENTS (Wheat Flour), Wholemea\ Water, Wheat Bran (5.596), Rapeseed Oit, Yeast, Flavouring, Emulsifiers (Monoand Di, Glycerides of Fatty Acids, Sodium Stearoyl.2.Lactylate), Salt, Rye Flou Wheatgerm, Soya Flour, Preservative (Calcium oplonate), Malted Rye Flour, Allergy Advice (For allergens), including cereals conçaining gluten, see ingredients in bold
BREAÙ INGREb1ENTS -> fr:breau-ingreb1ents - percent_min: 6.66666666666667 - percent_max: 100

Wheat Flour -> fr:wheat-flour - percent_min: 6.66666666666667 - percent_max: 100

Wholemea\ Water -> fr:wholemea-water - percent_min: 0 - percent_max: 50

Wheat Bran -> fr:wheat-bran - percent_min: 0 - percent_max: 33.3333333333333

5.596 -> fr:5-596 - percent_min: 0 - percent_max: 33.3333333333333

Rapeseed Oit -> fr:rapeseed-oit - percent_min: 0 - percent_max: 25

Yeast -> fr:yeast - percent_min: 0 - percent_max: 20

Flavouring -> fr:flavouring - percent_min: 0 - percent_max: 16.6666666666667

Emulsifiers -> fr:emulsifiers - percent_min: 0 - percent_max: 14.2857142857143

Monoand Di -> fr:monoand-di - percent_min: 0 - percent_max: 14.2857142857143

Glycerides of Fatty Acids -> fr:glycerides-of-fatty-acids - percent_min: 0 - percent_max: 7.14285714285714

Sodium Stearoyl.2.Lactylate -> fr:sodium-stearoyl-2-lactylate - percent_min: 0 - percent_max: 4.76190476190476

Salt -> fr:salt - percent_min: 0 - percent_max: 12.5

Rye Flou Wheatgerm -> fr:rye-flou-wheatgerm - percent_min: 0 - percent_max: 11.1111111111111

Soya Flour -> fr:soya-flour - percent_min: 0 - percent_max: 10

Preservative -> fr:preservative - percent_min: 0 - percent_max: 9.09090909090909

Calcium oplonate -> fr:calcium-oplonate - percent_min: 0 - percent_max: 9.09090909090909

Malted Rye Flour -> fr:malted-rye-flour - percent_min: 0 - percent_max: 8.33333333333333

Allergy Advice -> fr:allergy-advice - percent_min: 0 - percent_max: 7.69230769230769

For allergens -> fr:for-allergens - percent_min: 0 - percent_max: 7.69230769230769

including cereals conçaining gluten -> fr:including-cereals-concaining-gluten - percent_min: 0 - percent_max: 7.14285714285714

see ingredients in bold -> fr:see-ingredients-in-bold - percent_min: 0 - percent_max: 6.66666666666667

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	954 kj (228 kcal)
Fat	4.2 g
Saturated fat	0.5 g
Carbohydrates	35 g
Sugars	2.9 g
Fiber	7.3 g
Proteins	8.8 g
Salt	1.2 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Data sources

Product added on November 4, 2017, 8:31:14 PM CET by kiliweb
Last edit of product page on February 15, 2024, 9:16:37 PM CET by foodless.
Product page also edited by openfoodfacts-contributors, yuka.Rm90Ukcvd0lvTmtieC8wZnhRLzJxK0ozLzU2RllsbXFFTlFESWc9PQ.

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Baker Street Brown Sliced Bread