Name: Schnucks "Made From Ingredients Not Genetically Engineered" Bread
Brand: Schnucks
Availability: InStock
Rating: 1 (1 reviews)

Schnucks "Made From Ingredients Not Genetically Engineered" Bread

Schnuck Markets, Inc.

/100

Oil type

Soybean Oil

Wheat source

Non-GMO Conventional

Flour type

Whole Wheat

Sugar type

Sugar Present

What's inside

Wheat Gluten

Provides protein, improves texture and elasticity in food products

Soybean oil

Source of essential fatty acids, provides vitamin E, widely used and versatile edible oil

Sunflower Seed

Source of unsaturated fatty acids, protein, vitamins, and minerals

Soy Lecithin

Emulsification and texture stabilization in food products

Flaxseed

Source of omega-3 fatty acids (ALA), dietary fiber, may support cardiovascular health and digestive function

Whole Wheat Flour

Provides dietary fiber, vitamins, minerals, and contributes to digestive health

Water

Non-toxic, non-irritating, universal solvent, safe at all concentrations

Sugar

Provides energy as a caloric source

Yeast

Source of B vitamins, contributes to fermentation, flavor development

Brown Sugar

Provides sweetness, minor mineral content from molasses

Flax Seed

Source of omega-3 fatty acids, dietary fiber, and plant lignans which may support cardiovascular health

Whole Rye Flour

Source of dietary fiber, whole grain nutrients, potential support for digestive health

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Rolled Oats

Source of dietary fiber, supports digestive health, provides complex carbohydrates

Whole Grain Barley Flakes

High dietary fiber, beta-glucans for cholesterol reduction, improved glycemic control, micronutrients including B vitamins and minerals, digestive health support

Whole Triticale Flour

Good source of dietary fiber, protein, vitamins, minerals, whole grain benefits for digestion and cardiovascular health

Cultured Wheat Flour

May improve flavor profile and digestibility, contributes to texture in baked goods

Vinegar

Food preservative, flavor enhancer, antimicrobial properties in food preservation

Monoglycerides

Emulsification, improves texture and shelf life of food products

Enzymes

Improve digestion, enhance food processing efficiency, reduce need for harsh chemicals

Ascorbic Acid

Improves dough elasticity, strengthens gluten network, enhances bread volume and texture

Wheat Starch

Provides texture and viscosity control in food, low allergen potential if gluten removed

Whole Grain Amaranth

High in protein, rich in fiber, gluten-free, contains essential amino acids, source of antioxidants

Hulled Millet

Source of carbohydrates, some dietary fiber, minerals, and B vitamins

Organic Whole Grain Kamut Khorasan Wheat Flour

Rich in nutrients, contains fiber, high in protein, source of antioxidants

Whole Grain Brown Rice Flour

Source of dietary fiber, vitamins, minerals, gluten-free carbohydrate source

Whole Grain Buckwheat Flour

Source of dietary fiber, protein, minerals, and antioxidants

Whole Milled Corn

Dietary fiber, B vitamins, minerals, energy source

Whole Spelt Flour

Rich in dietary fiber, good source of essential nutrients, may be easier to digest than wheat

Monocalcium phosphate

Leavening agent improving texture of baked products, source of bioavailable calcium and phosphorus

Calcium Sulfate

Source of dietary calcium, food additive for texture and preservation

Whole Amaranth Seed

High protein content, source of dietary fiber, provides minerals such as calcium, iron, and magnesium

Wheat Bran

High dietary fiber content aiding digestion, source of micronutrients, supports bowel regularity

Other info

Potassium Bromate

No

Azodicarbonamide (ADA)

No

Ingredient Count

15

Sugar/Slice

3g

Sprouted

No

Sourdough

No

Dough Conditioners

mono_diglycerides, sodium_stearoyl_lactylate

Packaging

Plastic Bag Twist Tie

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