Harrys pain de mie extra moelleux complet sans sucres ajoutés 500g

Whole wheat flour is a source of dietary fiber and essential nutrients. It is less processed than refined flour, retaining more vitamins and minerals. This ingredient supports digestive health and provides sustained energy.

Acerola extract is rich in vitamin C and antioxidants. It is used as a natural preservative and nutrient enhancer. This ingredient can boost the nutritional profile of the bread.

Water is a fundamental ingredient used to hydrate and bind other components. It is essential for the dough formation process. Water itself does not provide nutritional value but is crucial for texture.

Yeast is a microorganism used in baking to leaven bread, providing texture and flavor. It is a natural ingredient that contributes to the fermentation process. Yeast itself does not provide significant nutritional benefits.

Flavoring is used to enhance the taste of the product. The presence of alcohol is typically minimal and evaporates during baking. This ingredient does not significantly impact nutritional value.

Salt is used to enhance flavor and control yeast activity in baking. It is a common ingredient in bread-making. Excessive consumption of salt can lead to health issues such as hypertension.

Vinegar is used as a natural preservative and flavor enhancer in bread. It can help improve the shelf life of baked goods. Vinegar itself does not provide significant nutritional benefits.

Wheat gluten is added to improve the texture and elasticity of bread. It is a protein derived from wheat and is essential for the structure of baked goods. Gluten can cause adverse reactions in individuals with celiac disease or gluten sensitivity.

Refined grain flour stripped of bran and germ.

Rapeseed oil, also known as canola oil, is a seed oil high in omega-6 fatty acids. It is heavily processed and may contribute to inflammation when consumed in excess. The refining process can strip beneficial nutrients and introduce harmful compounds.