At a glance
Summary
This French Baguette is made with enriched flour and contains a moderate level of processing. While it includes beneficial ingredients like sea salt and fermented whole wheat flour, which enhance its nutritional profile, the use of enriched flour and the presence of multiple additives such as microbial enzymes and ascorbic acid indicate a higher level of processing. The absence of harmful ingredients like seed oils or artificial additives helps maintain a reasonable score.
Key ingredients 13
Sea SaltGood
Sea salt is a minimally processed salt that contains trace minerals. It is often considered a healthier alternative to refined table salt. The presence of minerals can provide additional health benefits.
Risks
Excessive consumption can lead to high sodium levels, similar to regular salt.
Benefits
Contains trace minerals that may support overall health.
Fermented Whole Wheat FlourGood
Fermented whole wheat flour is rich in fiber and nutrients. Fermentation can improve digestibility and nutrient absorption. It provides a more complex flavor profile.
Benefits
Rich in fiber and nutrients, supporting digestive health and providing sustained energy.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough strength and volume, enhancing bread quality.
Enriched FlourNeutral
Enriched flour is refined wheat flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grains. The enrichment process adds back some nutrients lost during processing.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind ingredients. It is essential for the dough formation process. It does not provide nutritional value but is necessary for texture.
See more about Water →SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking. Excessive consumption can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps in the fermentation process of bread.
Bacterial CultureNeutral
Bacterial culture is used in fermentation to develop flavor and texture. It is essential for sourdough and other fermented breads. It does not provide direct nutritional benefits.
Benefits
Contributes to the development of flavor and texture in fermented breads.
YeastNeutral
Yeast is a leavening agent that helps dough rise. It is a natural ingredient used in baking. It does not provide significant nutritional benefits.
Benefits
Essential for leavening and contributes to the texture of bread.
VinegarNeutral
Vinegar is used to enhance flavor and improve dough stability. It is a natural preservative. It does not provide significant nutritional benefits.
Benefits
Acts as a natural preservative and enhances flavor.
Microbial EnzymesNeutral
Microbial enzymes are used to improve dough handling and texture. They are derived from natural sources. They do not provide direct nutritional benefits.
Benefits
Enhances dough handling and texture in baked goods.
Wheat FlakesNeutral
Wheat flakes are whole grain components that add texture. They provide some fiber and nutrients. They are minimally processed compared to refined flour.
Benefits
Adds texture and provides some fiber and nutrients.
Rye FlourNeutral
Rye flour is a whole grain flour that adds flavor and texture. It contains more fiber than refined wheat flour. It is often used in combination with other flours.
Benefits
Provides fiber and nutrients, contributing to digestive health.
SemolinaNeutral
Semolina is a coarsely ground wheat used for texture. It is high in protein and gluten. It is commonly used in pasta and some bread recipes.
Benefits
High in protein and contributes to the texture of baked goods.
Processing
Processed Foods
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