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Pizza Pâte Fine Au Feu De Bois 4 Saisons
Greenveil's read: acceptable.
- Moderate
- Dough49%—
- Wheat flour35.4%—›
- Water6.8%—›
- Salt0.7%—›
- Yeast6.1%—›
- Tomato sauce16.5%—
- Tomato puree8.8%—
- Water3.9%—›
- Onion1.9%—›
- Corn starch1%—›
- Tomato concentrate0.5%—
- Sugar0.2%—›
- Salt0.1%—›
- Garlic<0.1%—›
- Parsley<0.1%—›
- Basil<0.1%—›
- Pepper—›
- Oregano—›
- Herbes de Provence—
- Grated emmental cheese16.5%—
- Cow S milk12.5%—
- Salt0.7%—›
- Lactic ferments0.7%—
- Coagulating enzyme0.7%—
- Anti caking agent2%—
- Potato starch2%—›
- Vegetable16%—
- Bell pepper8%—
- Courgette4%—
- Cultivated mushroom2%—›
- Onion1%—›
- Olive oil0.5%—›
- Salt0.3%—›
- Pepper0.3%—›
- Artichoke heart2%—
- Artichoke1.5%—›
- Water0.3%—›
- Wine vinegar0.1%—
- Salt0.1%—›
- Olives non dénoyautées—
- Tomates semi-séchées marinées—
- Tomates semi-séchées—
- Sunflower oil—›
- Extra virgin olive oil—
- Wine vinegar—
- Salt—›
- Garlic—›
- Parsley—›
- Basil—›
- Chili pepper—›
- Basil—›
- Sunflower oil—›
- Basil—›
- Chili pepper—›
Show original label text
Pâte* 49% (farine de _blé_*, eau, sel, levure*), sauce tomate* (purée de tomate*, eau, oignons*, amidon de maïs*, concentré de tomate*, sucre*, sel, ail*, persil*, basilic*, poivre*, origan*, herbes de Provence*), _emmental_ râpé* (_lait_* pasteurisé de vache, sel, ferments _lactiques_, enzyme coagulante d’origine microbienne, anti mottant : fécule* de pomme de terre), légumes (poivrons* 8%, courgettes* 4%, champignons de Paris* 2%, oignons*, huile d'olive*, sel, poivre*), cœurs d'artichauts* 4% (artichauts*, eau, vinaigre de vin*, sel), olives non dénoyautées*, tomates semi-séchées marinées* (tomates semi-séchées*, huile de tournesol*, huile d'olive extra vierge*, vinaigre de vin*, sel, ail*, persil*, basilic*). Huile* infusée au piment* et au basilic* : huile de tournesol*, basilic* et piment*. * Ingrédients issus de l'agriculture biologique.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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