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Pangrattato

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Pangrattato healthy?

Pangrattato scores 68/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This bread is made from basic ingredients such as wheat flour, water, natural yeast, and salt, which are typical for traditional bread recipes.

How processed is Pangrattato?

Pangrattato is NOVA Group 3: Processed Foods.

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Pangrattato

Tre Mulini
68 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Ebro Foods
Category Bread
Summary

This bread is made from basic ingredients such as wheat flour, water, natural yeast, and salt, which are typical for traditional bread recipes. However, it is considered processed due to the use of refined flour and yeast, which limits its score. The absence of harmful additives like artificial colors, flavors, or seed oils is a positive aspect, contributing to a relatively clean label.

Key ingredients 5

Wheat flour type 0
Neutral

Wheat flour type 0 is a refined flour commonly used in baking. It lacks the bran and germ found in whole wheat flour, reducing its fiber and nutrient content. It is a staple ingredient in many processed foods.

Risks

Refined flour can contribute to blood sugar spikes and lacks the nutritional benefits of whole grains.

Benefits

Provides structure and texture to baked goods, making it a versatile ingredient in cooking.

Water
Neutral

Water is a basic ingredient used to hydrate and bind ingredients in dough. It is essential for the chemical reactions in baking. It does not contribute any calories or nutrients.

Benefits

Essential for hydration and necessary for the baking process.

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Natural yeast
Neutral

Natural yeast is used as a leavening agent in bread making. It helps the dough rise by producing carbon dioxide. It can enhance the flavor and texture of baked goods.

Benefits

Contributes to the fermentation process, improving flavor and digestibility of bread.

Salt
Neutral

Salt is used to enhance flavor and control yeast activity in baking. It is a common seasoning in many foods. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and helps control yeast fermentation in dough.

See more about Salt →
Baker's yeast
Neutral

Baker's yeast is a common leavening agent used to make dough rise. It is a single-celled fungus that ferments sugars, producing carbon dioxide. It is widely used in bread making for its efficiency.

Benefits

Efficiently leavens dough, contributing to the texture and volume of baked goods.

Processing

Group 3 · Processed

Processed Foods

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