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Italian Round (Panella) Bread

Common questions

Is Italian Round (Panella) Bread healthy?

Italian Round (Panella) Bread scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This bread is moderately processed and contains calcium propionate, a synthetic preservative used to extend shelf life, which can cause adverse reactions in some individuals.

How processed is Italian Round (Panella) Bread?

Italian Round (Panella) Bread is NOVA Group 3: Processed Foods.

Which ingredients drive Italian Round (Panella) Bread's score?

In Scout's ingredient-by-ingredient analysis, Enriched wheat flour, Calcium propionate are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Italian Round (Panella) Bread

Paramount Bakeries
65 Fair

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 2
Category Bread
Summary

This bread is moderately processed and contains calcium propionate, a synthetic preservative used to extend shelf life, which can cause adverse reactions in some individuals. The use of enriched wheat flour and the presence of a preservative indicate a level of processing that limits its healthfulness compared to more natural bread options. However, it does not contain seed oils or high-fructose corn syrup, which are more concerning ingredients.

Key ingredients 6

Water
Neutral

Water is a basic ingredient used to hydrate and bind the dough. It is essential for the baking process and does not contribute any calories or nutrients. It acts as a solvent for other ingredients.

See more about Water →
Salt
Neutral

Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but does not provide significant nutritional value. Excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and helps in dough fermentation control.

See more about Salt →
Yeast
Neutral

Yeast is a microorganism used to leaven bread, creating a light and airy texture. It is a natural ingredient that contributes to the fermentation process. Yeast also adds some B vitamins to the bread.

Benefits

Contributes to the leavening process and adds B vitamins.

See more about Yeast →
Enzyme
Neutral

Enzymes are used in bread making to improve dough handling and texture. They are naturally occurring proteins that catalyze biochemical reactions. Enzymes are generally recognized as safe in food processing.

Benefits

Improves dough texture and handling, enhancing the final product quality.

Enriched wheat flour
Bad

Refined grain flour stripped of bran and germ.

Risks

May contribute to blood sugar spikes due to its high glycemic index.

Benefits

Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.

See more about Enriched wheat flour →
Calcium propionate
Bad

Calcium propionate is a preservative used to prevent mold growth in bread. It is a synthetic additive that can cause adverse reactions in sensitive individuals. Its use is common in commercial baking to extend shelf life.

Risks

May cause headaches or digestive issues in sensitive individuals.

Benefits

Helps prevent mold growth, extending the shelf life of the product.

See more about Calcium propionate →

Processing

Group 3 · Processed

Processed Foods

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