Pepperidge Farm Farmhouse Sourdough Bread
Wheat source
Unknown
Flour type
Sugar type
Oil type
Soybean oil
Source of essential fatty acids, provides vitamin E
Wheat Gluten
Provides texture and elasticity in food formulations
Sorbic Acid
Effective preservative controlling microbial growth, extends shelf life of products
Soy Lecithin
Emulsification and texture improvement in foods
Enriched Wheat Flour
Provides dietary energy, fortified with essential vitamins and minerals to reduce deficiency risk
Yeast
Fermentation agent, contributes to flavor and texture, source of B vitamins
Rye Flour
Dietary fiber, promotes satiety, supports gut health, source of B vitamins, source of minerals (manganese, selenium, magnesium)
Potato Flour
Gluten-free alternative, source of resistant starch, thickening agent
Lactic Acid
Skin exfoliation, pH regulation, mild antimicrobial properties
Sodium Stearoyl Lactylate
Improves dough strength and volume, stabilizes emulsions, extends shelf life of baked goods
Calcium Propionate
Effective preservative extending shelf life of food products
Monoglycerides
Improves food texture, stabilizes emulsions, enhances shelf-life
Malted Barley Flour
Provides enzymatic activity aiding starch conversion, contributes to flavor and browning in baked goods
Citric acid
Preservative properties, flavor enhancer, pH regulator, chelating agent
Whey
High-quality protein source, supports muscle synthesis, contains essential amino acids
Plastic
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