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- Whole wheat flour54.2%—
- Water22.9%—›
- Mixed grain11.5%—
- Seed blend5.7%—
- Whole grain triticale flour2.9%—
- Whole brown rice flour1.4%—
- Wholemeal oat0.7%—
- Wholemeal rye0.4%—
- Khorasan wheat flour0.2%—
- Wholemeal barley flour<0.1%—
- Whole grain millet flour<0.1%—
- Milled golden flaxseed<0.1%—
- Whole grain quinoa flour<0.1%—
- Palm oil shortening2.9%—
- Wheat gluten1.4%—›
- Cultured wheat starch0.7%—
- E4710.4%—
- Emulsifiers0.4%—
- Soya lecithin0.2%—›
- Emulsifier0.2%—
- Salt<0.1%—›
- Cane sugar<0.1%—›
- Baking powder<0.1%—
- E450i<0.1%—
- E500ii<0.1%—
- Corn starch—›
- E341i—
- Calcium phosphates (E341)⚠ Low
- Diphosphates (E450)⚠ Low
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Whole wheat flour, water, mixed grain and seed blend (whole triticale flour, whole brown rice flour, whole oats, whole rye, organic kamut flour, whole barley flour, whole millet flour, milled golden flaxseed, whole quinoa flour), palm oil shortening, wheat gluten, cultured wheat starch, mono - and diglycerides of fatty acids (emulsifiers), soy lecithin (emulsifier), salt, cane sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate).
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- DiphosphatesInorganic 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
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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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