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Sourdough Hoagie Rolls - Seattle International Baking Company

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Barcode: 0071025057218 (EAN / EAN-13) 071025057218 (UPC / UPC-A)

Brands: Seattle International Baking Company

Brand owner: SEATTLE INTERNATIONAL BAKING COMPANY

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

Countries where sold: United States

Matching with your preferences

Health

Ingredients

32 ingredients

Enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin and folic acid), water, yeast, sugar, contains 2% or less of each of the following: vegetable oil (canola and/or soy), vital wheat gluten, salt, yeast nutrient (ammonium sulphate), dough conditioners (mono-diglycerides, sodium steroyl lactylate, ascorbic acid, monocalcium phosphate), fumeric acid, sodium diacetate, lactic acid, silicon dioxide, calcium sulfate, enzymes, calcium propionate (mold inhibitor).

Allergens: Gluten

Food processing

Processed foods
Elements that indicate the product is in the 3 - Processed foods group:

Ingredient: Salt

Ingredient: Sugar

Ingredient: Vegetable oil

Ingredient: Enzyme
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

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E262ii - Sodium diacetate

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
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

E282 - Calcium propionate

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
Source: Wikipedia

E300 - Ascorbic acid

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

E517 - Ammonium sulphate

Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Contains-2-and-less-of-each-of-the-following, Vital-wheat-gluten, Yeast-nutrient, Monodiglycerides, Sodium-steroyl-lactylate, Fumeric-acid, Mold-inhibitor
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-each-of-the-following, Vital-wheat-gluten, Yeast-nutrient, Monodiglycerides, Sodium-steroyl-lactylate, Fumeric-acid, Mold-inhibitor
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-each-of-the-following, Vital-wheat-gluten, Yeast-nutrient, Monodiglycerides, Sodium-steroyl-lactylate, Fumeric-acid, Mold-inhibitor
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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 (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, sugar, contains 2% and less of each of the following (vegetable oil (canola, soy)), vital wheat gluten, salt, yeast nutrient (ammonium sulphate), dough conditioners (monodiglycerides, sodium steroyl lactylate, ascorbic acid, monocalcium phosphate), fumeric acid, sodium diacetate, lactic acid, silicon dioxide, calcium sulfate, enzymes, calcium propionate (mold inhibitor)
wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.25 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.892857142857143 - percent_max: 100

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.22

contains 2% and less of each of the following -> en:contains-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 2.22

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.22

canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22

soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11

vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 2.22

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.195

yeast nutrient -> en:yeast-nutrient - percent_min: 0 - percent_max: 1.195

ammonium sulphate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.195

dough conditioners -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.195

monodiglycerides -> en:monodiglycerides - percent_min: 0 - percent_max: 1.195

sodium steroyl lactylate -> en:sodium-steroyl-lactylate - percent_min: 0 - percent_max: 0.5975

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.398333333333333

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29875

fumeric acid -> en:fumeric-acid - percent_min: 0 - percent_max: 1.195

sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.195

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.195

silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.195

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.195

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.195

calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.195

mold inhibitor -> en:mold-inhibitor - percent_min: 0 - percent_max: 1.195

Nutrition

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: 7

Proteins: 5 / 5 (value: 8.89, rounded value: 8.89)

Fiber: 2 / 5 (value: 2.2, rounded value: 2.2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.555, rounded value: 0.6)

Negative points: 8

Energy: 3 / 10 (value: 1071, rounded value: 1071)

Sugars: 0 / 10 (value: 2.22, rounded value: 2.22)

Saturated fat: 0 / 10 (value: 0.56, rounded value: 0.6)

Sodium: 5 / 10 (value: 478, rounded value: 478)

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

Nutritional score: (8 - 7)

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

Nutrient levels
- Fat in moderate quantity (3.89%)
  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 (0.56%)
  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 low quantity (2.22%)
  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 moderate quantity (1.2%)
  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 (1 ROLL (90 g))	Compared to: Breads
Energy	1,071 kj (256 kcal)	964 kj (230 kcal)	-5%
Fat	3.89 g	3.5 g	-4%
Saturated fat	0.56 g	0.504 g	+55%
Monounsaturated fat	0.56 g	0.504 g	+190%
Polyunsaturated fat	1.67 g	1.5 g	+67%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Salt	1.195 g	1.08 g	+2%
Carbohydrates	46.67 g	42 g	-6%
Fiber	2.2 g	1.98 g	-33%
Sugars	2.22 g	2 g	-53%
Proteins	8.89 g	8 g	-2%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Vitamin B1 (Thiamin)	1 mg	0.9 mg	+212%
Vitamin B2 (Riboflavin)	0.378 mg	0.34 mg	+29%
Vitamin B3/PP (Niacin)	5.556 mg	5 mg	+47%
Calcium	89 mg	80.1 mg	+19%
Iron	3 mg	2.7 mg	+16%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.555 %	0.555 %

Serving size: 1 ROLL (90 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 9, 2017, 10:28:55 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 12:20:44 AM CEST by org-database-usda.

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Sourdough Hoagie Rolls - Seattle International Baking Company