Name: Culver's ButterBurger
Brand: Culver's
SKU: 385029
Availability: InStock
Rating: 8 (1 reviews)

Culver's ButterBurger

Culver Franchising System

/100

Processing

Unknown

Sourcing quality

Unknown

Deep frying

Unknown

Transparency

Unknown

What's inside

High Fructose Corn Syrup

Provides sweetening, energy source

Soybean oil

Source of essential fatty acids, widely used cooking oil

Diglycerides

None

Calcium Peroxide

Releases oxygen slowly, useful for soil remediation and as a bleaching agent in some formulations

DATEM

Improves dough stability, enhances texture and volume in baked goods, extends shelf life

Ethoxylated Mono- and Diglycerides

None

Soy Lecithin

Emulsifying agent improving texture and stability of food products

Enriched Wheat Flour

Provides energy, fortified with essential nutrients to prevent deficiencies

Malted Barley Flour

Improves dough fermentation and texture, enhances flavor development in baked goods

Reduced Iron

Provides dietary iron essential for hemoglobin formation and oxygen transport

Niacin

Supports energy metabolism, aids in DNA repair, essential nutrient

Thiamin Mononitrate

Essential vitamin for energy metabolism, nervous system function, and carbohydrate processing

Riboflavin

Supports energy metabolism, antioxidant activity, normal vision, and skin health

Folic acid

Prevents neural tube defects during pregnancy, supports red blood cell formation and DNA synthesis

Water

Safe solvent, diluent, environmentally benign

Sugar

Provides quick energy, enhances palatability of foods

Yeast

Leavening agent in baking, fermentation causing flavor and texture development, source of B vitamins and proteins

Wheat Gluten

Provides structure and texture in baking, source of plant protein

Potato Flour

Gluten-free carbohydrate source, thickening agent

Vinegar

Used as a food preservative and flavoring agent, antimicrobial properties, culinary uses

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Butter

Source of fat-soluble vitamins (A, D, E, K), provides energy and flavor

Cream

Source of fat and fat-soluble vitamins, contributes to caloric intake and flavor

Dough Conditioners (Enzymes)

Improves dough elasticity and rise, enhances bread texture and freshness, reduces baking times and energy use

Sodium Stearoyl Lactylate

Improves dough handling and bread volume, acts as an effective emulsifier, extends shelf life of baked products

Calcium Stearoyl Lactylate

Improves dough strength and gas retention, enhances texture and shelf life of baked goods

Monoglycerides

Improves texture and stability of emulsified food products, enhances shelf life

Calcium Iodate

Provides supplemental iodine essential for thyroid hormone production and preventing iodine deficiency

Enzymes

Enhance food processing efficiency, improve nutrient availability, reduce processing time

Monocalcium phosphate

Provides calcium and phosphorus, acts as a leavening agent

Calcium Sulfate

Provides dietary calcium, functions as firming and anti-caking agent

Potassium Iodate

Provides dietary iodine, essential for thyroid hormone synthesis and preventing iodine deficiency disorders

Ascorbic Acid

Antioxidant properties, improves dough strength and gas retention, enhances bread volume and texture

Citric acid

Enhances flavor, acts as a preservative by lowering pH and inhibiting microbial growth, aids in mineral absorption

Calcium Propionate

Prevents mold and bacterial growth in foods, extends shelf life

Ground Beef

High-quality protein source, provides essential amino acids, iron, and vitamin B12

Pepper

Flavor enhancer, contains antioxidants, may support digestion

Other info

Packaging

paper

Menu Category

burger

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