Name: Alpenfest Bake at Home Soft Pretzels
Availability: InStock
Rating: 61 (1 reviews)

Alpenfest Bake at Home Soft Pretzels

/100

Lab tested

No

Harmful ingredients

3

Nutrients

0

Microplastics

Likely

Ingredients & minerals

Vegetable Oil

Source of dietary fat and energy, provides essential fatty acids such as linoleic acid

Edible Vegetable Oil (Palm Oil)

Stable cooking oil with high heat tolerance, source of tocotrienols (vitamin E forms)

Emulsifier (Mono- and Diglycerides of Fatty Acids)

None

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sugar

Provides energy, enhances flavor and palatability of foods

Salt (Sodium Chloride)

Essential electrolyte, supports nerve transmission, aids fluid balance

Sucrose (Organic Brown Sugar)

Provides quick energy, minor trace minerals in brown sugar (e.g., calcium, potassium, iron) but nutritionally negligible

Wheat Flour

Source of carbohydrates and some protein, provides dietary fiber when whole grain

Yeast

Leavening agent, fermentation support, source of B vitamins and proteins in foods

Malt Extract

Provides flavor enhancement, source of fermentable sugars

Emulsifier (E472e Palm)

Improves emulsion stability and texture of processed foods, extends shelf life

Yeast Extract

Enhances flavor (umami), source of vitamins and peptides, used as a natural flavor enhancer

Wheat Starch

Provides texture and viscosity in food formulations, serves as a gluten-containing source of carbohydrates

Wheat Protein

Source of plant protein, contributes to texture and protein content in foods

Natural Yeast (Saccharomyces cerevisiae)

Aids fermentation, produces nutrients like B vitamins, enhances flavor and texture in foods

Barley Malt Extract

Provides fermentable sugars for brewing, adds flavor and color to foods

Water

Hydration, solvent for biochemical reactions, temperature regulation

Ascorbic Acid

Improves dough strength and texture, antioxidant properties in food processing

Flour Treatment Agent E300 (Ascorbic Acid)

Improves dough strength, antioxidant properties, enhances bread quality, source of vitamin C

Wheat Gluten

Improves dough structure and elasticity, enhances baking quality and texture

Iron

Supports hemoglobin formation, prevents iron deficiency anemia, essential for metabolic processes

Niacin

Supports cellular energy production, cardiovascular health at appropriate doses

Thiamine

Supports energy metabolism, nerve function, prevents thiamine deficiency disorders

Ascorbic Acid (Vitamin C)

Antioxidant, aids in color retention in foods, essential nutrient for humans

Flour Treatment Agent (Ascorbic Acid)

Improves dough strength, enhances bread volume and texture, acts as an antioxidant

Calcium Carbonate

Source of dietary calcium important for bone health, acts as an antacid to neutralize stomach acid, used as a calcium fortification additive

Sources

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