Aldi Sourdough Round
Wheat source
Unknown
Flour type
Sugar type
Oil type
Wheat Gluten
Provides texture and elasticity in food formulations
Ammonium Chloride
None
Enriched Wheat Flour
Source of carbohydrates, provides energy, enrichment restores certain micronutrients lost in refining
Malted Barley Flour
Provides enzymatic activity aiding starch conversion, contributes to flavor and browning in baked goods
Yeast
Leavening agent in baking, fermentation starter, source of B vitamins and nutrients
Calcium Propionate
Prevents spoilage and extends shelf life of food products
Calcium Sulfate
Source of calcium for bone and cellular functions, used as food additive to improve texture and stability
DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides)
Improves food texture, extends shelf life, stabilizes emulsions
Ascorbic Acid
Antioxidant, improves dough strength and volume, extends shelf life
Enzymes
Enhance digestion, improve food processing efficiency
Plastic
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