bongrana pâine hipoglucidica

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.

WheatBran  ·  No known concerns

Outer layer of the wheat kernel, high in fiber, added to bread and cereals for texture and nutrition.

WholeWheatFlour  ·  No known concerns

Yeast  ·  No known concerns

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

Chicory  ·  No known concerns

Roasted chicory root, used whole or as a soluble extract as a coffee substitute.

Inulin  ·  No known concerns

Prebiotic fiber extracted from chicory root or other plants, used to add fiber and a mild sweetness to processed foods.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

SourdoughStarter  ·  No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

WineVin  ·  No known concerns

Natural vinegar produced from fermented red wine. Contains trace grape polyphenols.

Ethanol  ·  No known concerns

Used as a carrier solvent for flavourings or a minor flavour component.