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Swedish Style Light Rye Bread - Dimpflmeier - 680 g

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Swedish Style Light Rye Bread - Dimpflmeier - 680 g

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Barcode: 0060569007209 (EAN / EAN-13) 060569007209 (UPC / UPC-A)

Common name: Rye Bread

Quantity: 680 g

Packaging: Plastic

Brands: Dimpflmeier

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Rye breads

Manufacturing or processing places: Etobicoke

Stores: Food Basic

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

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    19 ingredients

    Unbleached Wheat Flour, Spring Water, Sour Dough (Rye Flour, Spring Water), Rye Flour, Yeast, Sea Salt, Calcium Propionate, Skim Milk Powder, Buttermilk Powder, Mold Inhibitor (Whey, Acetic Acid, Propionic Acid, Lactic Acid, Vinegar), E481, Microbial Enzymes
    Allergens: Gluten, Milk
    Traces: Gluten, Milk

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E280 - Propionic acid

    Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
    Source: Wikipedia

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, Buttermilk, Whey

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Sour-dough, Mold-inhibitor

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Wheat Flour, Spring Water, Sour Dough (Rye Flour, Spring Water), Rye Flour, Yeast, Sea Salt, Calcium Propionate, Skim Milk Powder, Buttermilk, Mold Inhibitor (Whey, Acetic Acid, Propionic Acid, Lactic Acid, Vinegar), e481, Microbial Enzymes
    1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8.33333333333333 - percent_max: 100
    2. Spring Water -> en:spring-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Sour Dough -> en:sour-dough - percent_min: 0 - percent_max: 33.3333333333333
      1. Rye Flour -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 0 - percent_max: 33.3333333333333
      2. Spring Water -> en:spring-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
    4. Rye Flour -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 0 - percent_max: 25
    5. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Sea Salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.000458
    7. Calcium Propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.000458
    8. Skim Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.000458
    9. Buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0.000458
    10. Mold Inhibitor -> en:mold-inhibitor - percent_min: 0 - percent_max: 0.000458
      1. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.000458
      2. Acetic Acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.000458
      3. Propionic Acid -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.000458
      4. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.000458
      5. Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.000458
    11. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.000458
    12. Microbial Enzymes -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.000458

Nutrition

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    Very good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 3

    • Proteins: 2 / 5 (value: 3.33, rounded value: 3.33)
    • Fiber: 1 / 5 (value: 1.67, rounded value: 1.67)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 1

    • Energy: 1 / 10 (value: 418, rounded value: 418)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 0 / 10 (value: 0.183, rounded value: 0.2)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (1 - 3)

    Nutri-Score:

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    Nutrient levels

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      Sugars in low quantity (0%)

      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
    • icon

      Salt in low quantity (0.000458%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (60 g)     		Compared to: Rye breads
    Energy 418 kj
    (100 kcal)     		251 kj
    (60 kcal)     		-60%
    Fat 0 g 0 g -100%
    Saturated fat 0 g 0 g -100%
    Carbohydrates 21.7 g 13 g -55%
    Fiber 1.67 g 1 g
    Sugars 0 g 0 g -100%
    Proteins 3.33 g 2 g -55%
    Salt 0 g 0 g -100%
    Calcium 33.3 mg 20 mg (2 % DV)
    Iron 1.2 mg 0.72 mg (4 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 60 g

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Data sources

Product added on by keverets
Last edit of product page on by packbot.
Product page also edited by abidraihan, kiliweb, openfoodfacts-contributors, yuka.I7VlEIazM-wlRPPC_51qzTe_OOjEBOJnCnUUoQ.

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