Arcada Graham franzelă

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.

SunflowerSeed  ·  No known concerns

Seeds of the sunflower plant, eaten roasted as a snack or pressed for sunflower oil.

Flaxseed  ·  No known concerns

Small oilseed rich in fiber and omega-3 fatty acids (ALA), eaten whole, ground, or as flaxseed oil.

Yeast  ·  No known concerns

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

sunflower oil  ·  No known concerns

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

WheatBran  ·  No known concerns

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

RyeFlour  ·  No known concerns

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

E300  ·  No known concerns

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

SourdoughStarter  ·  No known concerns

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

WheatMalt  ·  No known concerns

Flour milled from malted (germinated) wheat; contributes enzymes, colour and flavour to baked goods.

EnzymeUnspecified  ·  No known concerns

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

Vinegar  ·  No known concerns

Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.

E262  ·  No known concerns

Sodium salt of acetic acid. Used as seasoning (salt and vinegar flavor) and preservative.