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CIABATTA JAMBON EMMENTAL BEURRE DOUX
Greenveil's read: consider avoiding.
- High
- Pain ciabatta60%—
- Wheat flour36%—›
- Water12%—›
- Sourdough6%—
- Olive oil3%—›
- Dextrose3%—›
- Superior cooked ham22%—
- Ham19%—
- Water1.8%—›
- Salt0.6%—›
- Dextrose0.3%—›
- Pork gelatin0.2%—
- Dehydrated broth<0.1%—
- Chard concentrate<0.1%—
- Acérola<0.1%—›
- Carrot<0.1%—›
- Ferments<0.1%—
- Emmental11%—
- Butter7%—›
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Pain ciabatta 60% (farine de _blé_, eau, levain, huile d'olive, dextrose) - jambon cuit supérieur 22% (jambon de porc 19% (origine France), eau, sel, dextrose, gélatine de porc, bouillon déshydraté (concentré de bettes, acérola et carottes), ferments) - _emmental_ 11%, _beurre_ 7,0%
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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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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