Malted Bloomer

• OK
  wheat flour

  A basic flour ground from wheat, often enriched with added minerals and vitamins.
• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  malted wheat flakes

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

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  yeast

  A living microorganism used as a leavening agent in baking.
• OK
  wheat gluten

  Gluten from wheat; a protein complex used as a food ingredient to provide elasticity and structure in doughs and meat substitutes (e.g., seitan).
• OK
  wheat flour

  Finely ground cereal flour from wheat; a fundamental baking ingredient.
• OK
  malted barley flour

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

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• 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
  rye flour

  Finely milled flour produced from rye grains; a common cereal grain used in breads and baked goods.
• OK
  rice flour

  A finely milled flour from milled rice, commonly used as a gluten-free thickener or flour substitute in baking and cooking.
• 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.
• UPF
  dextrose

  A simple sugar derived from glucose. Commonly used as a sweetener and source of quick energy in foods.
• OK
  wheat sourdough

  Fermented dough made from wheat flour; traditional leavened bread base.
• OK
  calcium sulfate (acidity regulator)

  A mineral-based acidity regulator additive used in food processing.
• OK
  citric acid; raising agents: ammonium carbonates

  Citric acid is a weak organic acid used as a souring agent; ammonium carbonate is a leavening agent used in baking. Together this entry lists two types of ingredients commonly used in baking formulations.
• OK
  sodium carbonates; flour treatment agents: ascorbic acid

  Sodium carbonate (and related salt forms) can be used as a food additive; ascorbic acid (vitamin C) is used as a flour treatment improver. This entry includes both a base ingredient and an additive used in flour processing.
• OK
  l-cysteine; preservative: calcium propionate; wheat starch

  L-cysteine is an amino acid dough conditioner; calcium propionate is a common preservative; wheat starch is a basic carbohydrate used as a thickener or filler in many products.

Other breakfast cereals & bars Nomi has checked — these ones aren't ultra-processed.

• Sourdough Jason's Not UPF
• Rye & Mixed Seed Sourdough Bread Tesco Not UPF
• Seeded Sourdough Bread Specially Selected Not UPF
• Everyday White Rolls Jason's Not UPF
• Dark Rye Sourdough Specially Selected Not UPF
• Organic Piadina 4 Wholeblend Flatbreads with Extra Virgin Olive Oil Crosta & Mollica Not UPF
• Hand finished seeded sourdough bread Coop Not UPF
• White Sourdough Sainsbury's Not UPF
• Hand Finished White Sourdough Coop Not UPF
• Wholemeal Pittas Sainsbury's Not UPF