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  3. Honey wheat special recipe bread
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Chicago Baking Co.·0024126012860

Honey wheat special recipe bread

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Fortified wheat flour53.3%—
  • Flour27.1%—›
  • Malted barley13.1%—›
  • E3756.5%—
  • E3756.5%—
  • Iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • Thiamin1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Folic acid0.8%—›
  • Water23.3%—›
  • Yeast11.7%—›
  • Whole wheat flour5.8%—
  • Sugar2.9%—›
  • Honey1.5%—›
  • Wheat gluten0.7%—›
  • Wheat bran0.4%—›
  • Contains 2% and less of the following0.2%—
  • Soya oil0.2%—›
  • Salt<0.1%—›
  • Flour treatment agent<0.1%—
  • Contains one and more of the following<0.1%—
  • E471<0.1%—
  • Ethoxylated mono- and diglycerides<0.1%—
  • Sodium stearoyl lactytlate—
  • E930—
  • E472e—
  • E300—
  • Enzyme—›
  • E282<0.1%⚠ Low
  • To retain freshness<0.1%—
  • Yeast nutrients<0.1%—
  • E516—
  • E341i—
  • E517—
  • Wheat starch—›
  • Soya lecithin—›
  • Calcium phosphates (E341)⚠ Low
Show original label text

Unbleached enriched wheat flour [flour, barley malt, niacin (vitamin b3), iron, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid (vitamin b9)], water, yeast, whole wheat flour, sugar, honey, wheat gluten, wheat bran, contains 2% or less of the following: soybean oil, salt, dough conditioners (contains one or more of the following: mono & diglycerides, ethoxylated mono and diglycerides, sodium stearoyl lactytlate, calcium peroxide, datem, ascorbic acid, enzymes), calcium propionate (to retain freshness), yeast nutrients (calcium sulfate, monocalcium phosphate, ammonium sulfate), wheat starch, soy lecithin.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02YEASTCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04HONEYCompoundNot assessed
  5. 05GLUTENCompoundNot assessed
  6. 06BRANCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08STARCH 1551CompoundNot assessed
  9. 09SOYBEAN LECITHINCompoundNot assessed
  10. 10Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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