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Three Cheese Beer Bread Mix - Rabbit Creek

Three Cheese Beer Bread Mix - Rabbit Creek

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Barcode: 0010749008274 (EAN / EAN-13) 010749008274 (UPC / UPC-A)

Brands: Rabbit Creek

Brand owner: Rabbit Creek Products, Inc.

Categories: Cooking helpers

Countries where sold: United States

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Health

Ingredients

52 ingredients

Self-rising enriched flour bleached ((wheat flour, leavening (sodium aluminum phosphate, baking soda, calcium sulfate, monocalcium phosphate), salt, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)), sugar, cheddar cheese powder ((whey, dehydrated cheddar, romano and parmesan cheeses (whey, maltodextrin, cheddar and romano cheeses (pasteurized cultured milk, enzymes, cultures, salt), natural parmesan and romano flavors, partially hydrogenated soybean oil, reduced lactose whey, salt, sodium phosphate, milk, disodium phosphate, cream, cultures, enzymes, citric acid, lactic acid, yellow #5 and #6) buttermilk, salt, nonfat dry milk, dehydrated onion, lactic acid)), and parmesan/romano cheese (cultured pasteurized part skim and whole milk, salt, and enzymes. micro crystalline cellulose used for anti-caking).

Allergens: Gluten, Milk

Food processing

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

Ingredient: Maltodextrin

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E339ii - Disodium phosphate

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341i - Monocalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

E541 - Sodium aluminium phosphate

Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Self-rising-enriched-flour-bleached, Natural-parmesan-and-romano-flavors, Reduced-lactose-whey, Yellow-5-and-6, And-parmesan, Cultured-pasteurized-part-skim-and-whole-milk, And-enzymes, Micro-crystalline-cellulose-used-for-anti-caking
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Non-vegan
Non-vegan ingredients: Cheddar powder, Whey, Cheddar, Romano cheese, Parmigiano reggiano, Whey, Cheddar, Romano cheese, Soured milk, Milk, Cream, Buttermilk, Skimmed milk powder, Romano cheese
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Vegetarian status unknown
Unrecognized ingredients: Self-rising-enriched-flour-bleached, Iron, Thiamin mononitrate, Folic acid, Natural-parmesan-and-romano-flavors, Reduced-lactose-whey, E339ii, Yellow-5-and-6, And-parmesan, Cultured-pasteurized-part-skim-and-whole-milk, And-enzymes, Micro-crystalline-cellulose-used-for-anti-caking
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Self-rising enriched flour bleached (wheat flour, leavening (sodium aluminum phosphate, baking soda, calcium sulfate, monocalcium phosphate), salt, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, cheddar cheese powder, whey, cheddar, romano, parmesan cheeses (whey, maltodextrin, cheddar, romano cheeses (cultured milk, enzymes, cultures, salt), natural parmesan and romano flavors, partially hydrogenated soybean oil, reduced lactose whey, salt, sodium phosphate, milk, disodium phosphate, cream, cultures, enzymes, citric acid, lactic acid, yellow #5 and #6), buttermilk, salt, nonfat dry milk, dehydrated onion, lactic acid, and parmesan, romano cheese (cultured pasteurized part skim and whole milk, salt, and enzymes, micro crystalline cellulose used for anti-caking)
Self-rising enriched flour bleached -> en:self-rising-enriched-flour-bleached - percent_min: 7.14285714285714 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.793650793650794 - percent_max: 100

leavening -> en:raising-agent - percent_min: 0 - percent_max: 50

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.7439024390245

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 2.7439024390245

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.7439024390245

iron -> en:iron - percent_min: 0 - percent_max: 2.7439024390245

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 2.7439024390245

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.7439024390245

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 2.7439024390245

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.63

cheddar cheese powder -> en:cheddar-powder - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 14.63

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.63

cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 14.63

romano -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 14.63

parmesan cheeses -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 14.2857142857143

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 4.76190476190476

romano cheeses -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 3.57142857142857

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.78571428571429

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19047619047619

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.892857142857143

natural parmesan and romano flavors -> en:natural-parmesan-and-romano-flavors - percent_min: 0 - percent_max: 2.85714285714286

partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 2.38095238095238

reduced lactose whey -> en:reduced-lactose-whey - percent_min: 0 - percent_max: 2.04081632653061

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.78571428571429

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.42857142857143

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 1.2987012987013

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.19047619047619

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0989010989011

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.02040816326531

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.952380952380952

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.892857142857143

yellow #5 and #6 -> en:yellow-5-and-6 - percent_min: 0 - percent_max: 0.840336134453782

buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.7439024390245

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2.7439024390245

dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 2.7439024390245

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7439024390245

and parmesan -> en:and-parmesan - percent_min: 0 - percent_max: 2.7439024390245

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 2.7439024390245

cultured pasteurized part skim and whole milk -> en:cultured-pasteurized-part-skim-and-whole-milk - percent_min: 0 - percent_max: 2.7439024390245

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.37195121951225

and enzymes -> en:and-enzymes - percent_min: 0 - percent_max: 0.9146341463415

micro crystalline cellulose used for anti-caking -> en:micro-crystalline-cellulose-used-for-anti-caking - percent_min: 0 - percent_max: 0.685975609756125

Nutrition

Poor 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: 2

Proteins: 4 / 5 (value: 7.3170731707317, rounded value: 7.32)

Fiber: 2 / 5 (value: 2.4390243902439, rounded value: 2.44)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.30792410714286, rounded value: 0.3)

Negative points: 16

Energy: 3 / 10 (value: 1225, rounded value: 1225)

Sugars: 3 / 10 (value: 14.63, rounded value: 14.63)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 10 / 10 (value: 1097.5609756098, rounded value: 1097.6)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (16 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.22%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (14.6%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2.74%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.083 OF PKG, DRY (41 g))	Compared to: Cooking helpers
Energy	1,225 kj (292 kcal)	502 kj (120 kcal)	-16%
Fat	1.22 g	0.5 g	-78%
Saturated fat	0 g	0 g	-100%
Cholesterol	0 mg	0 mg	-100%
Salt	2.744 g	1.13 g	+93%
Carbohydrates	60.976 g	25 g	-8%
Fiber	2.439 g	1 g	-22%
Sugars	14.63 g	6 g	-44%
Proteins	7.317 g	3 g	+26%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	268 mg	110 mg	+286%
Iron	3.07 mg	1.26 mg	+32%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.308 %	0.308 %

Serving size: 0.083 OF PKG, DRY (41 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Data sources

Product added on March 10, 2017, 9:10:49 AM CET by usda-ndb-import
Last edit of product page on February 11, 2023, 3:36:04 AM CET by kiliweb.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvlmhcXOba-zvBJhPiln2bwcrXLL3zRPRd7oP_P6s.

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Three Cheese Beer Bread Mix - Rabbit Creek