Malted 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
  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
  acidity regulators (calcium sulphate, citric acid)
• OK
  raising agents (ammonium carbonates, sodium carbonates)

  A mixture of ammonium carbonate and sodium carbonate used as leavening agents in baking to produce carbon dioxide and lift. These are inorganic salts commonly used in doughs and pastries.
• OK
  flour treatment agents (ascorbic acid)
• OK
  l-cysteine
• UPF
  calcium propionate

  A food preservative added to baked goods to inhibit mold and bacterial growth.
• OK
  wheat starch. allergy advice: for allergens including cereals containing gluten
• OK
  see underlined ingredients in bold. nutrition: (typical values as sold) per 100g energy kj 1151
• OK
  energy kcal 273
• OK
  fat 4g (of which saturates og)
• OK
  carbohydrate 46.7g (of which sugars 4.3g)
• OK
  fibre 4.9g
• OK
  protein 9.73g
• OK
  salt 1.16g per slice (approx. 57g) energy kj 658
• OK
  energy kcal 156
• OK
  fat 2.5g ()

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

• wholemeal sourdough bread Taste the difference Not UPF
• Wheat and Rye Soughdough Half Bloomer Sainsburys Not UPF
• Sourdough Bread Jason's Sourdough Not UPF
• brown sourdough bloomer Tesco Not UPF
• 6 White Pittas By Sainsbury's,Sainsbury’s Not UPF
• Hovis white Hovis Not UPF
• Slow-roast tomato sourdough Co-op Not UPF
• Classic Torinesi Breadsticks Crosta Mollica Not UPF
• Sourdough Waitrose Not UPF
• Sainsbury's San Francisco Style Sourdough Sainsbury's Not UPF