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Greenveil proxy cache
Asset write on fetch
- Wheat flour type 036.9%—
- Mozzarella12%—
- Milk9.5%—›
- Salt0.9%—›
- Rennet0.9%—›
- Lactic ferments0.9%—
- Tomato puree11%—
- Tomato pulp10%—
- Water7.5%—›
- Edamer5%—
- Milk3.1%—›
- Salt0.9%—›
- Lactic ferments0.5%—
- Rennet0.5%—›
- Provolone5%—
- Milk3.3%—›
- Salt0.8%—›
- Rennet0.8%—›
- Durum wheat semolina2.5%—›
- Extra virgin olive oil2.5%—
- Yeast2.5%—›
- Salt0.9%—›
- Sunflower oil0.9%—›
- Wheat gluten0.9%—›
- Malted wheat flour0.9%—
- Sugar0.9%—›
- Oregano0.9%—›
Show original label text
Farina di grano tenero tipo "0", mozzarella 12% (latte, sale, caglio, fermenti lattici), passata di pomodoro 11%, polpa di pomodoro 10%, acqua, edamer 5% (latte, sale, fermenti lattici, caglio), provolone 5% (latte, sale, caglio), semola di grano duro, olio extra vergine di oliva, lievito, sale, olio di girasole, glutine di grano, farina di grano maltato, zucchero, origano.
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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.
Ingredient content
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