ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, VITAL WHEAT GLUTEN, SUGAR

Seattle International Baking CompanySourdough Bread, ClassicNo image

Sourdough Bread, Classic

Name: Frifor food product database
Creator: Frifor

567 g

Ultra-processedGlutenMilkSoy

Description

Sourdough Bread, Classic is a product in the category Bread (Shelf Stable) produced by Seattle International Baking Company.

Ingredients

YEAST
E297FUMARIC ACID2%
SODIUM DIACETATE2%
E270LACTIC ACID2%
SILICON DIOXIDE2%
E282CALCIUM PROPIONATE2%
E516CALCIUM SULFATE2%
ENZYMES2%

Nutrition

Macros

Density

Thermic

Energy

250 kcal70 kcal1417.5 kcal

Per 100 gPer 28 gPer 567 g

Fat

3.57 g1 g20.24 g

Per 100 gPer 28 gPer 567 g

Saturated fat

0 g0 g0 g

Per 100 gPer 28 gPer 567 g

Carbohydrates

46.4 g12.99 g263.09 g

Per 100 gPer 28 gPer 567 g

Sugars

3.57 g1 g20.24 g

Per 100 gPer 28 gPer 567 g

Protein

10.7 g3 g60.67 g

Per 100 gPer 28 gPer 567 g

Fibre

0 g0 g0 g

Per 100 gPer 28 gPer 567 g

Salt

1.25 g0.35 g7.09 g

Per 100 gPer 28 gPer 567 g

	Per 100 g	Per 28 g	Per 567 g
Energy	250 kcal	70 kcal	1417.5 kcal
Fat	3.57 g	1 g	20.24 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	46.4 g	12.99 g	263.09 g
Sugars	3.57 g	1 g	20.24 g
Protein	10.7 g	3 g	60.67 g
Fibre	0 g	0 g	0 g
Salt	1.25 g	0.35 g	7.09 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: silicon dioxide, monocalcium phosphate, sodium stearoyl lactylate
2.
Contains non-culinary ingredient: vital wheat gluten

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

13% fat

1.25% salt

13% fat

5.71% sugar

CSOD

74% carb

1.25% salt

This product is hyperpalatable.

This product is 74% calories from carbohydrates and more than 1.25% of total weight from salt.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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