Пълнозърнест хлѣб

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Water  ·  No known concerns

The most common ingredient in processed foods.

RyeFlour  ·  No known concerns

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

ProbioticCultures  ·  No known concerns

Live beneficial bacterial cultures added to foods.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

E300  ·  No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.

EnzymeUnspecified  ·  No known concerns

Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).

E920  ·  No known concerns

Amino acid used as a dough conditioner to improve elasticity in commercial bread. Often derived from feathers, hair, or synthesized microbially.

CalciumCarb  ·  No known concerns

Common calcium supplement and anti-caking agent. Found naturally in chalk and limestone.

Malt  ·  No known concerns

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.