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Asset write on fetch
- Fortified wheat flour51.9%—
- Flour26.2%—›
- Barley malt flour12.8%—›
- Reduced iron6.4%—›
- E3753.2%—
- Thiamin mononitrate1.6%—›
- Thiamin1.6%—›
- E1010.8%—
- Folic acid0.8%—›
- Water24%—›
- Sugar3.5%—›
- Sunflower seeds3.5%—›
- Yeast3.5%—›
- Wheat gluten3.5%—›
- Sesame seeds3.5%—
- Onion3.3%—›
- Salt0.5%—›
- Cornmeal0.5%—
- E2820.5%⚠ Low
- E2000.5%—
- To preserve freshness0.5%—
- E4710.5%—
- Black chia seeds0.4%—
- Black sesame0.2%—
- Garlic<0.1%—›
- E330<0.1%—
- E412<0.1%—
- Maltodextrin<0.1%—›
- Vegetable oil—›
- Soya bean—›
- E466⚠ Low
- Corn starch—›
- Algin—›
- Soya lecithin—›
- Made in a bakery that may also use milk—
- Egg—›
Show original label text
ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, SUGAR, SUNFLOWER SEEDS, YEAST, WHEAT GLUTEN, SESAME SEEDS, ONION, SALT, CORNMEAL, CALCIUM PROPIONATE AND SORBIC ACID (TO PRESERVE FRESHNESS), MONO - AND DIGLYCERIDES, BLACK CHIA SEEDS, BLACK SESAME SEEDS, GARLIC, CITRIC ACID, GUAR GUM, MALTODEXTRIN, VEGETABLE OIL (SOYBEAN), CELLULOSE GUM, CORNSTARCH, ALGIN, SOY LECITHIN. CONTAINS WHEAT, SOY, SESAME. MADE IN A BAKERY THAT MAY ALSO USE MILK, EGG.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
- Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
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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