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Baguette rustique fabriquee par nos boulangers
Baguette rustique fabriquee par nos boulangers by E.Leclerc (Plant Based Foods And Beverages). Greenveil's read: consider avoiding (food-health band "high").
VerdictConsider avoiding
Food health
High
- Farine de BLE40%—›
- Farine de BLE21.4%—›
- GLUTEN DE BLE9.3%—›
- Farine de BLE malté4.6%—
- Enzymes2.3%—›
- Alpha-amylases2.3%—
- Hémi-cellulase1.2%—
- Xylanases0.6%—›
- Agent de traitement de la farine0.6%—
- Acide ascorbique0.6%—
- Eau30%—›
- Levain20%—
- Eau13.3%—›
- Produits de mouture de seigle3.3%—
- Cultures starter3.3%—
- Vinaigre5%—›
- Sel1.5%—›
- Amidon de BLE1.5%—›
- Sel1%—›
- Levure0.5%—›
- Améliorant0.3%—
- Farine de BLE0.3%—›
- Émulsifiant0.1%—
- E4710.1%—
- GLUTEN de BLE<0.1%—›
- Levure seche desactivé<0.1%—
- Enzymes<0.1%—›
- Glucose oxydase<0.1%—
- Hémicellulase—›
- Alpha amylase—
- Ligases—
- Xylanase—›
- Cellulases—›
- Agent de traitement de La farine—
- Acide ascorbique—
- Malt de BLE—
Show original label text
Farine de BLE (farine de BLE, GLUTEN DE BLE, farine de BLE malté, enzymes: alpha-amylases, hémi-cellulase et xylanases, agent de traitement de la farine : acide ascorbique), eau, Levain 20%(eau, produits de mouture de seigle. cultures starter), vinaigre, sel, amidon de BLE), sel, Levure, améliorant : farine de BLE (GLUTEN), émulsifiant : E471, GLUTEN de BLE, Levure seche desactivé, enzymes : glucose oxydase, hémicellulase, alpha amylase, Ligases, xylanase et cellulases, agent de traitement de La farine : acide ascorbique. malt de BLE.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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