At a glance
Summary
The Dark Rye Bakhouse bread contains a mix of whole grain and refined flours, which provides some nutritional benefits but also indicates moderate processing. The inclusion of vegetable oil and iodised salt are common in processed foods, but the absence of harmful additives like high-fructose corn syrup or artificial dyes is a positive aspect. The processing level limits its score, but the relatively clean ingredient list helps maintain a fair rating.
Key ingredients 12
ThiaminNeutral
An essential B vitamin commonly added to flour for nutritional fortification.
See more about Thiamin →Folic AcidNeutral
A synthetic form of folate used for vitamin fortification.
See more about Folic Acid →WaterNeutral
Essential hydrator and processing aid used to form the dough.
See more about Water →Rye FlourNeutral
Milled rye grain contributing traditional flavor, color, and fiber to the bake.
See more about Rye Flour →Rye MealNeutral
Coarsely ground rye grain providing texture and whole-grain elements.
YeastNeutral
Natural leavening agent used to ferment and rise the dough.
See more about Yeast →Barley Malt FlourNeutral
Sprouted barley flour used to aid yeast fermentation and enhance crust color and flavor.
White VinegarNeutral
Used in small amounts to adjust dough acidity and assist with preservation.
See more about White Vinegar →Wheat GlutenNeutral
Concentrated wheat protein added to improve dough elasticity and texture.
See more about Wheat Gluten →Vegetable OilNeutral
Fat source used to soften the crumb and improve shelf life.
See more about Vegetable Oil →Iodised SaltNeutral
Standard culinary salt supplemented with iodine for nutritional balance.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
See more about Wheat Flour →Processing
Processed Foods
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