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Pizza Crust Mix - Hy-Vee

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Barcode: 0075450018103 (EAN / EAN-13) 075450018103 (UPC / UPC-A)

Brands: Hy-Vee, Hy-Vee Inc.

Brand owner: Hy-Vee, Inc.

Countries where sold: United States

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Ingredients

17 ingredients

ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: DEXTROSE, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), ACTIVE DRY YEAST WITH SORBITAN MONOSTEARATE, SALT, CALCIUM CARBONATE.

Allergens: Gluten

Food processing

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

Additive: E491 - Sorbitan monostearate

Ingredient: Dextrose

Ingredient: Glucose
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.

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Additives

E491 - Sorbitan monostearate

Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
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 free
No ingredients containing palm oil detected

Unrecognized ingredients: Contains-2-and-less-of-each-of-the-following, Active-dry-yeast-with-sorbitan-monostearate
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Vegan status unknown
Unrecognized ingredients: Iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-each-of-the-following, Active-dry-yeast-with-sorbitan-monostearate
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Vegetarian status unknown
Unrecognized ingredients: Iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-each-of-the-following, Active-dry-yeast-with-sorbitan-monostearate
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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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: FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, CONTAINS 2% and LESS OF EACH OF THE FOLLOWING (DEXTROSE), LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), ACTIVE DRY YEAST WITH SORBITAN MONOSTEARATE, SALT, CALCIUM CARBONATE
FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 14.2857142857143 - percent_max: 100

WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.04081632653061 - 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

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

THIAMINE 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

SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 50

CONTAINS 2% and LESS OF EACH OF THE FOLLOWING -> en:contains-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 33.3333333333333

DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333

LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 25

BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

ACTIVE DRY YEAST WITH SORBITAN MONOSTEARATE -> en:active-dry-yeast-with-sorbitan-monostearate - percent_min: 0 - percent_max: 20

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3575

CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3575

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.25 CRUST (MIX/ABOUT 1/4 CUP DRY MIX) (46 g))
Energy	1,548 kj (370 kcal)	712 kj (170 kcal)
Fat	4.35 g	2 g
Saturated fat	0 g	0 g
Monounsaturated fat	2.17 g	0.998 g
Polyunsaturated fat	1.09 g	0.501 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Salt	1.358 g	0.624 g
Carbohydrates	69.57 g	32 g
Fiber	2.2 g	1.01 g
Sugars	2.17 g	0.998 g
Proteins	10.87 g	5 g
Vitamin A	0 µg	0 µg
Vitamin C (ascorbic acid)	0 mg	0 mg
Calcium	87 mg	40 mg
Iron	3.91 mg	1.8 mg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 0.25 CRUST (MIX/ABOUT 1/4 CUP DRY MIX) (46 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, 6:02:44 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 11:18:02 PM CEST by org-database-usda.
Product page also edited by inf.

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Pizza Crust Mix - Hy-Vee