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- Pizza dough50%—
- FarineT6525%—
- Wheat flour12.5%—›
- Amylases fongiques malt6.3%—
- Antioxidant6.3%—
- Vitamin C6.3%—›
- Water12.5%—›
- Farine seigle noir6.3%—
- Rye flour type 1303.1%—
- T1701.6%—
- Cereales1.6%—
- Farine T550.8%—
- Se10.8%—
- Levain sec dévitalisé—
- Malted barley—›
- Cereales—
- Chicory—›
- Rapeseed lecithin—
- E1100—
- Hémicellusases fongiques antioxydant acide ascorbique—
- Huile olive boul3.1%—
- Finegrained salt1.6%—
- Salt0.8%—›
- Anti caking agent0.4%—
- E5360.4%—
- E5350.4%—
- Levure hir0.8%—
- Creme fraiche epaisse0.8%—
- Pasteurized creme fraiche0.4%—
- Lactic ferments0.4%—
- Mix Mozza—
- Emmental—
- Mozzarella—
- LAIT pasteurisé de vache sel—
- Lactic ferments—
- Rennet—›
- Emmental—
- Cow S milk—
- Se 1—
- Lactic ferments—
- Rennet—›
- Anti caking agent—
- Potato starch—›
- Saumon fume Vendsy—
- Salmo salar élevé en Norvege—
- Se1—
- Rocket—
- Chives—
- Ciboulette yophilisée—
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pate à pizza fraiche (farineT65 (farine de blé (GLUTEN), amylases fongiques malt, antioxydant: acide ascorbique), eau, farine seigle noir (farine de seigle T130 et T170(CEREALES), farine T55(GLUTEN).se1 (2%), levain sec dévitalisé. Malt d'orge torréfié(CEREALES), farine de chicorée. lecithine de colza, amylases et hémicellusases fongiques antioxydant acide ascorbique), huile olive boul, sel fin (sel. anti agglomérant: E536 ou E535.), levure hir.), creme fraiche epaisse 30% (creme fraiche pasteurisée (LAIT), ferments lactiques), Mix Mozza/emmental (mozzarella 59%, LAIT pasteurisé de vache sel. ferments lactiques, présure, emmental 39%, LAIT Pasteurise de vache, se 1, ferments lactiques, présure. anti-agglomérant: fécule de pomme de terre 2%.)), saumon fume Vendsy. ((Salmo salar élevé en Norvege (POISSON)), se1.), roquette, ciboulette lyophilisee (Ciboulette yophilisée.
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Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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