Sourdough Miche Sliced (CAN)
Summary
This sourdough bread is made with high-quality ingredients such as unbleached wheat flour, whole grain rye flour, and durum wheat semolina, which contribute to its nutritional value and flavor. The bread is processed, but it avoids harmful additives and seed oils, maintaining a clean ingredient list. Its processing level limits the score, but the use of minimally processed flours and the absence of artificial additives make it a healthier choice within its category.
At a glance
Key ingredients 7
Unbleached Wheat FlourGood
Unbleached wheat flour is a staple ingredient in bread-making, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. It serves as a primary source of carbohydrates and energy.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides essential carbohydrates for energy and contains some protein and fiber.
WaterNeutral
Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for the dough formation process. Water itself does not provide nutritional benefits or risks.
See more about Water →Light Rye FlourGood
Light rye flour adds a distinct flavor and texture to bread, often used in combination with wheat flour. It is less refined than white flour, retaining more nutrients. Rye flour can contribute to a lower glycemic index in bread.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides dietary fiber and essential nutrients like magnesium and phosphorus.
Whole Grain Rye FlourVery Good
Whole grain rye flour is a nutritious ingredient, offering a rich source of fiber and essential nutrients. It is minimally processed, retaining the bran and germ. This flour contributes to improved digestion and heart health.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in dietary fiber, vitamins, and minerals, supporting digestive health and reducing the risk of chronic diseases.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant processing. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor enhancement and dough conditioning in bread-making.
Durum Wheat SemolinaGood
Durum wheat semolina is a high-protein flour used to improve the texture and nutritional profile of bread. It is less processed than refined flours, retaining more nutrients. Semolina contributes to a firmer texture and richer flavor.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides protein and essential nutrients, supporting muscle health and energy levels.
Malted Barley FlourGood
Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It is minimally processed and adds natural sweetness. This ingredient can improve the texture and shelf life of bread.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Enhances flavor and aids in fermentation, contributing to better texture and shelf life.
Processing
Processed Foods
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