Taste The Difference Multiseed Half Bloomer

• OK
  fortified wheat flour

  Flour that has had minerals and vitamins added (calcium carbonate, iron, niacin, thiamin) to enhance nutrition; used as a baking base and staple ingredient.
• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  rye flour

  Finely milled flour produced from rye grains; a common cereal grain used in breads and baked goods.
• OK
  sunflower seeds (5.0%)
• OK
  millet seeds (4.5%)
• OK
  brown linseed (4.5%)
• OK
  pearl barley (3.5%)
• OK
  yeast

  A living microorganism used as a leavening agent in baking.
• UPF
  invert sugar syrup

  A refined sugar syrup produced by hydrolyzing sucrose into glucose and fructose; a processed sweetener often used in foods.
• OK
  oat flour (1.5%)
• OK
  malted wheat flakes

  A processed breakfast cereal made by malting wheat and flaking; typically used as a cereal or ingredient in foods.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  pumpkin seeds (1.0%)
• OK
  rapeseed oil

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  poppy seed (0.5%)
• OK
  soy flour

  A basic single-ingredient flour made from soybeans, used as a gluten-free flour option with high protein content.
• OK
  fermented wheat flour

  Wheat flour that has undergone fermentation, typically with yeast or lactic acid bacteria, used to help leaven or alter flavor in baked products.
• OK
  malted barley flour

  Flour milled from malted barley, a basic cereal ingredient used in baking and brewing.
• OK
  malted wheat

  Wheat that has been germinated and dried to stop enzyme activity, often used as a malt in baking or brewing; provides sweet, malty flavors.
• OK
  malted wheat flour

  A refined flour produced from wheat that has been malted to convert starches into fermentable sugars, often used in baking for flavor or texture.
• OK
  ascorbic acid (vitamin c) used as flour treatment agent

  Ascorbic acid added to flour as a processing agent to improve dough strength and flour performance; commonly used as a bakery additive.

Other breads & wraps Nomi has checked — these ones aren't ultra-processed.

• Olive & Rosemary Sourdough Asda Not UPF
• Bagel Thins Village Bakery Not UPF
• Tesco halkidiki & kalamata Olive batard Tesco Not UPF
• Bagel thins Rowan Hill Bakery Not UPF
• Vogel's Glorious Original Mixed Grain Not UPF
• 2 half ciabata Marks & Spencer Not UPF
• Biona rye bread Biona Not UPF
• Whole Grain Rye Bread Schneider Brot Not UPF
• Seeded Sourdough Half Bloomer Sainsbury's Not UPF
• Seeded Hovis Not UPF