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whole wheat tortillas - Don Pancho authentic Mexican foods - 8 and 12.7 oz

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whole wheat tortillas - Don Pancho authentic Mexican foods - 8 and 12.7 oz

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Barcode: 0079341020848 (EAN / EAN-13) 079341020848 (UPC / UPC-A)

Quantity: 8 and 12.7 oz

Brands: Don Pancho authentic Mexican foods

Categories: Torillas, Tortillas

Countries where sold: United States

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Health

Ingredients

  • icon

    67 ingredients

    WHOLE WHEAT FLOUR, WATER, SHORTENING (SOYBEAN OIL, HYDROGENATED SOYBEAN OIL), DOUGH CONDITIONER (CORN STARCH, SODIUM BICARBONATE, POTASSIUM SORBATE AND CALCIUM PROPIONATE [PRESERVATIVES], FUMARIC ACID), DOUGH CONDITIONER (SODIUM METABISULFITE [PRESERVATIVE], MICROCRYSTALLINE CELLULOSE, CORN STARCH, DICALCIUM PHOSPHATE), SALT, SUGAR, SODIUM ALUMINUM PHOSPHATE (SODIUM ALUMINUM PHOSPHATE, CALCIUM CARBONATE, PRECIPITATED AMORPHOUS SILICA), DOUGH CONDITIONER (MONO - AND DIGLYCERIDES, CORN STARCH, ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], GUAR GUM AND 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SILICON DIOXIDE [FLOW AID], ENZYMES (WHEAT], SALT), SODIUM STEAROYL LACTYLATE, TORTILLA FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DOUGH CONDITIONER (ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], 2% OR LESS OF THE FOLLOWING: SALT, ENZYMES), DOUGH CONDITIONER (DISTILLED MONOGLYCERIDES, ENZYME BLEND [WHEAT STARCH, SODIUM CHLORIDE, ENZYME PREPARATION], CALCIUM CARBONATE). CONTAINS WHEAT
    Allergens: Gluten

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    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

  • E341ii - Dicalcium 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

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460i - Microcrystalline cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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

  • 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

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    Vegan status unknown

    Unrecognized ingredients: Precipitated-amorphous-silica, Reduced iron, Thiamin mononitrate, Folic acid, Guar-gum-and-2-and-less-of-each-of-the-following, Flow-aid, Tortilla, Reduced iron, Thiamin mononitrate, Folic acid, Reduced iron, Thiamin mononitrate, Folic acid, And-less-of-the-following, Distilled-monoglycerides, Enzyme-blend, Sodium chloride, Enzyme-preparation

    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: Precipitated-amorphous-silica, Reduced iron, Thiamin mononitrate, Folic acid, Guar-gum-and-2-and-less-of-each-of-the-following, Flow-aid, Tortilla, Reduced iron, Thiamin mononitrate, Folic acid, Reduced iron, Thiamin mononitrate, Folic acid, And-less-of-the-following, Distilled-monoglycerides, Enzyme-blend, Sodium chloride, Enzyme-preparation

    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!

    en: WHOLE WHEAT FLOUR, WATER, SHORTENING (SOYBEAN OIL, HYDROGENATED SOYBEAN OIL), DOUGH CONDITIONER (CORN STARCH, SODIUM BICARBONATE, POTASSIUM SORBATE, CALCIUM PROPIONATE (PRESERVATIVES), FUMARIC ACID), DOUGH CONDITIONER (SODIUM METABISULFITE (PRESERVATIVE), MICROCRYSTALLINE CELLULOSE, CORN STARCH, DICALCIUM PHOSPHATE), SALT, SUGAR, SODIUM ALUMINUM PHOSPHATE (SODIUM ALUMINUM PHOSPHATE, CALCIUM CARBONATE, PRECIPITATED AMORPHOUS SILICA), DOUGH CONDITIONER, mono- and DIGLYCERIDES, CORN STARCH, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), GUAR GUM AND 2% and LESS OF EACH OF THE FOLLOWING (SOYBEAN OIL), SILICON DIOXIDE (FLOW AID), ENZYMES (WHEAT, SALT), SODIUM STEAROYL LACTYLATE, TORTILLA (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DOUGH CONDITIONER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, and LESS OF THE FOLLOWING 2% (SALT), ENZYMES), DOUGH CONDITIONER (DISTILLED MONOGLYCERIDES, ENZYME BLEND (WHEAT STARCH, SODIUM CHLORIDE, ENZYME PREPARATION), CALCIUM CARBONATE)
    1. WHOLE WHEAT FLOUR -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    2. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    3. SHORTENING -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      1. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
      2. HYDROGENATED SOYBEAN OIL -> en:hydrogenated-soy-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
    4. DOUGH CONDITIONER -> en:flour-treatment-agent
      1. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
      2. SODIUM BICARBONATE -> en:e500ii - vegan: yes - vegetarian: yes
      3. POTASSIUM SORBATE -> en:e202 - vegan: yes - vegetarian: yes
      4. CALCIUM PROPIONATE -> en:e282 - vegan: yes - vegetarian: yes
        1. PRESERVATIVES -> en:preservative
      5. FUMARIC ACID -> en:e297 - vegan: yes - vegetarian: yes
    5. DOUGH CONDITIONER -> en:flour-treatment-agent
      1. SODIUM METABISULFITE -> en:e223 - vegan: yes - vegetarian: yes
        1. PRESERVATIVE -> en:preservative
      2. MICROCRYSTALLINE CELLULOSE -> en:e460i - vegan: yes - vegetarian: yes
      3. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
      4. DICALCIUM PHOSPHATE -> en:e341ii - vegan: yes - vegetarian: yes
    6. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    7. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes
      1. SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes
      2. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe
      3. PRECIPITATED AMORPHOUS SILICA -> en:precipitated-amorphous-silica
    9. DOUGH CONDITIONER -> en:flour-treatment-agent
    10. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    11. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    12. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe
      3. REDUCED IRON -> en:reduced-iron
      4. THIAMINE MONONITRATE -> en:thiamin-mononitrate
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes
      6. FOLIC ACID -> en:folic-acid
    13. GUAR GUM AND 2% and LESS OF EACH OF THE FOLLOWING -> en:guar-gum-and-2-and-less-of-each-of-the-following
      1. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
    14. SILICON DIOXIDE -> en:e551 - vegan: yes - vegetarian: yes
      1. FLOW AID -> en:flow-aid
    15. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe
      1. WHEAT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    16. SODIUM STEAROYL LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    17. TORTILLA -> en:tortilla
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe
      3. REDUCED IRON -> en:reduced-iron
      4. THIAMINE MONONITRATE -> en:thiamin-mononitrate
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes
      6. FOLIC ACID -> en:folic-acid
    18. DOUGH CONDITIONER -> en:flour-treatment-agent
    19. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe
      3. REDUCED IRON -> en:reduced-iron
      4. THIAMINE MONONITRATE -> en:thiamin-mononitrate
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes
      6. FOLIC ACID -> en:folic-acid
      7. and LESS OF THE FOLLOWING -> en:and-less-of-the-following - percent: 2
        1. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      8. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe
    20. DOUGH CONDITIONER -> en:flour-treatment-agent
      1. DISTILLED MONOGLYCERIDES -> en:distilled-monoglycerides
      2. ENZYME BLEND -> en:enzyme-blend
        1. WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
        2. SODIUM CHLORIDE -> en:sodium-chloride
        3. ENZYME PREPARATION -> en:enzyme-preparation
      3. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Tortillas
    Fat ?
    Carbohydrates ?
    Proteins ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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