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- Fortified wheat flour52.9%—
- Wheat flour26.8%—›
- E37513.1%—
- Reduced iron6.5%—›
- Ascorbic acid added as dough conditioner3.3%—
- Thiamin mononitrate1.6%—›
- E1010.8%—
- Enzyme0.4%—›
- Folic acid0.4%—›
- Water23.5%—›
- Buttermilk11.8%—›
- Skimmed milk5.9%—
- Buttermilk2.9%—›
- Bacterial culture2.9%—
- Soya bean5.9%—›
- Canola oil2.9%—›
- Modified wheat starch1.5%—
- Wheat flour0.7%—›
- Sugar0.4%—›
- Salt0.2%—›
- Acacia<0.1%—›
- Dextrose<0.1%—›
- Raising agent<0.1%—
- E450i<0.1%—
- E500ii<0.1%—
- Ghee<0.1%—›
- Clarified butter<0.1%—
- Inactive yeast—
- Yeast—›
- Vegetable mono- and diglycerides—
- Enzyme—›
- Diphosphates (E450)⚠ Low
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Enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid added as dough conditioner, thiamine mononitrate, riboflavin, enzyme, folic acid), water, buttermilk (skim milk, dry buttermilk, bacterial culture), soybean and/or canola oil, modified wheat starch, cultured wheat flour, sugar, salt, acacia, dextrose, leavening (sodium acid pyrophosphate, sodium bicarbonate), ghee (clarified butter), inactive yeast, yeast, vegetable mono - and diglycerides, enzymes.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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.
Ingredient content
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