BRIOCHE BURGER BUNS

How it scored 65 / 100

Nutrition snapshot

Ingredients 16 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 Egg
  Whole avian (typically chicken) egg consisting of yolk, white, and shell membrane.
  Safe
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 5 Invert Sugar
  A mixture of glucose and fructose produced by hydrolyzing sucrose with acid or invertase enzyme.
  Moderate
• 6 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 7 Baker'S Yeast
  Saccharomyces cerevisiae cultivated for use as a leavening agent.
  Safe
• 8 Butterfat
  Anhydrous milkfat; the fat fraction of cow's milk separated from whey and casein.
  Low
• 9 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 10 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 11 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 12 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 13 Milk Proteins
  Proteins isolated or concentrated from milk, including casein, whey protein, milk protein concentrate, and milk protein isolate.
  Low
• 14 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 15 Malted Rye Flour
  Flour from malted (germinated and kilned) rye grains (Secale cereale).
  Low
• 16 Beta-Carotene Dye
  Beta-carotene used as a yellow-orange food coloring (E160a); produced naturally or synthetically.
  Low