Baguettes

How it scored 85 / 100

Nutrition snapshot

Ingredients 15 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Filtered Water
  Water that has passed through a filtration process to remove impurities.
  Safe
• 3 Durum Wheat Sourdough
  Sourdough leavening made from durum wheat flour fermented with wild yeasts and lactic acid bacteria.
  Low
• 4 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 5 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 6 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 7 CONCENTRATED SPONGE EXTRACT —
• 8 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 9 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 10 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
• 11 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  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 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
• 15 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe