English Muffins Sourdough

How it scored 60 / 100

Nutrition snapshot

Ingredients 27 listed

• 1 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Whole Milk Powder
  Dehydrated cow's milk produced by spray-drying pasteurized whole milk.
  Low
• 4 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 9 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 10 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 11 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 12 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 13 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 14 Baking Powder
  A standardized chemical leavening mixture, typically sodium bicarbonate combined with one or more acid salts (e.g., monocalcium phosphate, s…
  Low
• 15 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 16 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 17 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 18 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 19 Corn Flour
  Finely ground flour from corn (maize) kernels; finer than cornmeal.
  Safe
• 20 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 21 White Corn Flour
  Flour milled from white-kernel corn.
  Safe
• 22 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 23 Propionic Acid
  Propionic acid (E280) is a short-chain saturated fatty acid used as an antimicrobial preservative against molds and certain bacteria.
  Low
• 24 Sulfite
  Class of sulfur-containing preservatives including sulfur dioxide and salts (sodium/potassium bisulfite, metabisulfite, sulfite).
  Moderate
• 25 Potato Flour
  Flour made from cooked, dried, and ground whole potatoes.
  Safe
• 26 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 27 Ammonium Chloride
  Ammonium chloride (NH4Cl), an inorganic salt.
  Moderate