French Baguette

Kroger Private Selection
85 Excellent
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Summary

The French Baguette is made with a simple and clean ingredient list consisting of flour, water, yeast, and salt, which are all recognizable and free from harmful additives. Despite being a processed food, it avoids the use of industrial seed oils, artificial colors, and preservatives, which contributes positively to its rating. However, due to its processing level, the score is capped, reflecting the balance between its clean ingredients and the degree of processing involved.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Kroger
Category Bread

Key ingredients 4

Flour
Neutral

Flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes some nutrients and fiber. The quality can vary depending on the type of wheat and milling process used.

Risks

Refined flour can contribute to blood sugar spikes and lacks fiber compared to whole grain alternatives.

Benefits

Provides carbohydrates for energy and is essential for the texture of baked goods.

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Water
Neutral

Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for the dough formation and texture. The quality of water can affect the final product, but it generally poses no health risks.

Benefits

Essential for dough formation and contributes to the hydration of the body.

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Yeast
Neutral

Yeast is a microorganism used to ferment sugars, producing carbon dioxide that leavens bread. It is a natural ingredient that enhances flavor and texture. The fermentation process can also improve the digestibility of the bread.

Benefits

Contributes to the leavening and flavor development in bread.

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Salt
Neutral

Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and helps control yeast fermentation in bread.

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Processing

Group 3 · Processed

Processed Foods

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