Hrono hleb Sunce

wheat  ·  No known concerns

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

RyeFlour  ·  No known concerns

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

Cornflour  ·  No known concerns

Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.

OatFlour  ·  No known concerns

Whole-grain flour made from finely ground oats. Nutritious and fiber-rich.

BarleyFlour  ·  No known concerns

Gluten-containing grain used in bread, soups, and beer production.

Buckwheat  ·  No known concerns

Gluten-free seed cooked like a grain or milled into flour for pancakes and noodles like soba.

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.

PumpkinSeed  ·  No known concerns

Flat, oval seeds from pumpkins, eaten roasted as a snack or pressed for pumpkin seed oil.

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.

E330  ·  No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

EnzymeUnspecified  ·  No known concerns

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

Water  ·  No known concerns

The most common ingredient in processed foods.

SourdoughStarter  ·  No known concerns

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

Yeast  ·  No known concerns

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