Mini Baguettes To Bake In The Oven 10 Min 2x150g 300g
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This product is a processed bread with a relatively simple ingredient list, which includes wheat flour, yeast, and salt. The presence of an antioxidant, ascorbic acid, is a minor additive but not harmful. The bread's processing level limits its score, but the absence of seed oils, artificial additives, and excessive sugars makes it a better choice compared to more heavily processed breads.
Key ingredients 7
YeastNeutral
Yeast is used as a leavening agent in bread, helping the dough to rise. It is a natural ingredient that contributes to the texture and flavor of baked goods. Yeast fermentation can also enhance the nutritional profile of bread by increasing B-vitamin content.
Benefits
Contributes to the leavening and flavor of bread, and can enhance nutritional content through fermentation.
Fermented wheat flourNeutral
Fermented wheat flour is used to improve the flavor and digestibility of bread. The fermentation process can increase the availability of nutrients and reduce antinutrients. It is a traditional method that can enhance the overall quality of the bread.
Benefits
Improves flavor and digestibility, and can enhance nutrient availability in the bread.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking, though excessive consumption can contribute to high blood pressure. The type of salt used is not specified, which could affect its nutritional profile.
Risks
Excessive salt intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and helps control yeast activity in bread making.
Malted wheat flourNeutral
Malted wheat flour is used to enhance the flavor and color of bread. It is made by sprouting wheat grains, which can increase enzyme activity and improve dough properties. This ingredient can add a subtle sweetness and improve the crust color.
Benefits
Enhances flavor and color, and can improve dough properties through increased enzyme activity.
Fava bean flourNeutral
Fava bean flour is used to improve the protein content and texture of bread. It is a plant-based ingredient that can enhance the nutritional profile of baked goods. However, it may cause allergic reactions in some individuals sensitive to legumes.
Risks
May cause allergic reactions in individuals sensitive to legumes.
Benefits
Enhances protein content and texture, contributing to a more nutritious bread product.
Ascorbic acid (E300)Neutral
Ascorbic acid, also known as vitamin C, is used as an antioxidant and dough conditioner in bread. It helps improve dough strength and volume. While it is a beneficial nutrient, its primary role here is functional rather than nutritional.
Benefits
Improves dough strength and volume, contributing to better bread texture and shelf life.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.
Benefits
Provides essential carbohydrates for energy, though lacks the fiber and nutrients of whole grain alternatives.
Processing
Processed Foods
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