Protein Sourdough Toasting Loaf

• OK
  wheat flour

  A basic refined flour made from wheat, enriched with vitamins and minerals (calcium carbonate, folic acid, iron, niacin, thiamin). Common baking ingredient.
• OK
  water

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

  Protein extracted from wheat, used as a binding or texturing agent in doughs and baked goods. Often used as a supplement to gluten.
• OK
  malted wheat (kibbled)

  Coarsely milled malted wheat used to add flavor and fermentable sugars in baking or brewing contexts.
• OK
  inactive rye sourdough

  Dried rye sourdough starter used as a leavening or flavoring component in baking; not active yeast, usually inert until rehydrated.
• OK
  pea protein

  Protein derived from peas, often used as a plant-based protein additive in foods; can be found as isolate or concentrate.
• 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
  rye

  A cereal grain from the game of rye (Secale cereale); used for breads, crackers, and cereals.
• OK
  rye flour

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

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  sunflower seeds

  Small, edible seeds with a mild nutty flavor, used in snacks, baking, and cooking.
• OK
  brown flaxseed

  Whole brown flaxseed (linseed), a source of fiber and omega-3 fatty acids.
• OK
  malted barley flour

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

  Outer layer of the wheat kernel, high in fiber and nutrients, commonly used as a baking or cereal ingredient.
• OK
  yellow linseed

  A pale variety of flaxseed used in baking and cooking; high in omega-3 fatty acids and fiber.
• OK
  yeast

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

  Spelt is an ancient wheat relative, used as grain or flour with a nutty flavor.
• OK
  wheat

  A staple cereal grain used in foods; a basic ingredient in flour, bread, and many products.
• OK
  ascorbic acid (flour treatment agent)

  Ascorbic acid (vitamin C) used as a flour improver to strengthen dough; generally used in small amounts in baking.

Other breakfast cereals & bars products Nomi has analysed ingredient by ingredient.

• Maestro Cereale avec du Levain, Millet et Quinoa Schär UPF
• Everyday White Rolls Jason's Not UPF
• No. 6 Sourdough Majestic Malted Jason's UPF
• Dark Rye Sourdough Specially Selected Not UPF
• MULTISEED WHOLEMEAL FARMHOUSE LOAF Sainsbury's taste the difference UPF
• Organic Piadina 4 Wholeblend Flatbreads with Extra Virgin Olive Oil Crosta & Mollica Not UPF
• Wholemeal Sliced Wholemeal Bread Warburtons UPF
• Hand finished seeded sourdough bread Coop Not UPF
• Seeded Batch Warburtons UPF
• 50/50 Medium Bread Kingsmill UPF