wonder Pain de mie
Wheat source
Unknown
Flour type
Sugar type
Oil type
HUILE VÉGÉTALE
Source of dietary fats and energy
Gluten de blé
Provides structure and elasticity in baked goods, source of protein
Acide sorbique
Prevents microbial spoilage, extends shelf life of food products, maintains food safety
Farine de blé enrichie
Source of energy (carbohydrates), fortified with essential vitamins and minerals, supports public health through nutrient enrichment
Eau
Hydration, solvent for ingredients
Sucre
Provides energy as a carbohydrate source
Sel
Essential electrolyte, supports nerve transmission, aids fluid balance
Levure
Aids fermentation, contributes to flavor and texture, source of B vitamins and nutrients
Calcium Propionate
Effective preservative preventing mold and bacterial spoilage, extends shelf life of food products
Monoglycérides végétaux
Emulsification agent improving texture, shelf life, and palatability of processed foods
Stéaroyl-2-lactylate de sodium
Improves dough quality, stabilizes emulsions, enhances texture in baked goods
Emulsifier [Diacetyl Tartaric Acid Esters of Mono- and Diglycerides]
Improves consistency, texture, and shelf-life of processed foods
Enzymes
Effective in stain removal, biodegradable, environmentally friendly
Antioxydant (acide ascorbique)
Améliore la qualité de la pâte, agent oxydant, contribue à la résistance et élasticité de la pâte
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