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Hy-vee, baking stone bread
Greenveil's read: consider avoiding.
- High
- Bread55%—
- Wheat flour28.2%—›
- Barley malt flour13.4%—›
- E3756.7%—
- Iron3.3%—›
- Thiamin mononitrate1.7%—›
- E1010.8%—
- Folic acid0.8%—›
- Water22.5%—›
- Contains less than 2% of11.3%—
- Garlic11.3%—›
- Salt0.7%—›
- Garlic oil0.7%—›
- Olive oil0.4%—›
- Garlic0.4%—›
- Wheat flour0.7%—›
- E3000.7%—
- Enzyme0.7%—›
- Malt0.7%—›
- Malted barley0.4%—›
- Wheat flour0.2%—›
- Dextrose0.2%—›
- Yeast6.8%—›
Show original label text
Unbleached bread flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, contains less than 2% of: garlic, salt, garlic oil (olive oil, roasted garlic extract), wheat flour, ascorbic acid, enzymes, malt (malted barley, wheat flour, dextrose), yeast.
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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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