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Pain au levain by E.Leclerc · Greenveil

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Analysis
Pain au levain

E.Leclerc E

E.Leclerc

VerdictConsider avoiding

Pain au levain

Ingredients0Coverage0/0 resolvedDriversNo priority drivers flagged

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Decision lens

Decision lens

Balanced for everyday use. A balanced day-to-day read across overall concern and fit.

Everyday Sensitive Barrier Fragrance-free Pregnancy Kids Food

Overview Ingredients Regulation Alternatives

Food health

Nutrition profile and additives of concern

Food healthHigh

Why this band?

How the nutrition, processing, and additive signals combine into the overall food-health band.

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Overall food-health bandFood healthHigh

NutritionModerate
nutri-score c

Processing

nova 4

nutrition base band "moderate" from nutri-score
ultra-processed (NOVA 4) worsens band by one, capped at high
final band "high" (health-blend-v1)

blend health-blend-v1

Per-ingredient concern · chemical identity, not food safety

SOAP
DURUM WHEAT MIDDLINGS
GLUTEN
TRANSGLUTAMINASE IS THE ENZYME THAT CATALYSES THE FORMATION OF AN AMIDE BOND BETWEEN GLUTAMINE AND LYSINE RESIDUES
CELLULASE (TRICHODERMA LONGIBRACHIATUM)
HEMICELLULASE
AQUA
rye flour
SALT
YEAST

Ingredients (16)

Farine47%—›
Semoule blé dur26.5%—›
Levain déshydraté dévitalisé13.25%—
Farine de BLE malté torréfié6.625%—
GLUTEN de blé3.3125%—›
Farine de BLE malté1.65625%—
Acide ascorbique0.828125%—
Transglutaminase0.4140625%—›
Cellulase0.20703125%—›
Alpha-amylases0.103515625%—
Hémicellulase0.0517578125%—›
Eau0.0517578125%—›
LEVAIN—
Farine de SEIGLE—›
Farine de seigle env—
Farine de FROMENT—›
GLUTEN de FROMENT—›
Farine de mal de SEIGLE—
Sel—›
Levain de SEIGLE déshydraté désactivé—
Agent—
S—
De traitement du la farine—

Sel—›
Levure—›

Show original

Farine 47%, Semoule blé dur (GLUTEN), Levain déshydraté dévitalisé, Farine de BLE malté torréfié, GLUTEN de blé, Farine de BLE malté, acide ascorbique, transglutaminase, cellulase, alpha-amylases, hémicellulase, Eau 28%, LEVAIN 24% (farine de SEIGLE 59% (farine de seigle env. 51.5%, farine de FROMENT (GLUTEN), GLUTEN de FROMENT, farine de mal de SEIGLE, sel, levain de SEIGLE déshydraté désactivé, agent(s) de traitement du la farine (xylanase et alpha-amylase, carboxyl protéinase, E300), Eau 41%), sel 1%, Levure 1%

Decision read

Probably skip for everyday use

Probably skip

This read is based on the product's overall high safety band; no per-ingredient chemical concern data is published for it yet.

Driven by the product's overall food/cosmetic safety band, not per-ingredient chemical concern. A balanced day-to-day read across overall concern and fit.

No ingredient drivers are available for this product.

Xylanase—›

Alpha-amylase—

Carboxyl protéinase—›

E300—

Eau—›