Stone Hearth English Muffins
Lab tested
No
Wheat source
Conventional
Oil type
Canola Oil
Flour type
Unbleached All Purpose
Sugar type
Sugar Present
Folic acid
Excessive intake may mask vitamin B12 deficiency, potential concerns with high-dose supplementation
High Fructose Corn Syrup
Insulin resistance, excessive calorie intake, obesity risk
Soybean oil
High omega-6 fatty acid content, oxidative instability, potential hexane solvent residues from processing, dietary fat contributing to omega-6 excess
Potassium Sorbate / Calcium Propionate
Possible mild allergic reactions or sensitivity in some individuals, ultra-processed additive
Wheat Flour
Source of carbohydrates, some protein, and dietary fiber (whole grain), provides structure in baking
Malted Barley Flour
Provides enzymatic activity aiding fermentation, contributes flavor and browning in baked goods
Niacin
Supports metabolic energy production, cardiovascular health at appropriate doses
Reduced Iron
Essential for oxygen transport, supports energy metabolism and cognitive function
Thiamine Mononitrate
Essential nutrient for energy metabolism, nerve function, and prevention of beriberi
Riboflavin
Supports energy metabolism, coenzyme in redox reactions, essential nutrient
Water
Safe solvent, non-toxic, non-irritating, essential for formulation
Yeast
Contributes to fermentation, enhances flavor and texture in foods, source of B vitamins
Corn Meal
Provides dietary fiber and some micronutrients, source of energy
Wheat Gluten
Provides dough elasticity, improves texture and protein content
Salt
Essential electrolyte, supports nerve transmission, aids fluid balance
Vinegar
Flavoring agent, antimicrobial preservative properties
Calcium Sulfate
Used as firming agent and coagulant in food production
Monoglycerides
Emulsifier function, improves food texture and stability, enhances shelf life
Ammonium Sulfate
Improves dough strength and yeast activity in baking
Ascorbic Acid
Improves dough strength and baking quality
Corn starch
Provides thickening and texture in food products
Enzymes
Enhance food processing efficiency, improve digestibility, reduce processing time and energy
Corn Flour
Provides carbohydrate source, thickening agent in food preparation
11
0g
Plastic Bag
Serving size: 85 g
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