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Rowan hill malted bloomer - Lidl

Rowan hill malted bloomer - Lidl

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Barcode: 4056489159780 (EAN / EAN-13)

Brands: Lidl

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

Stores: Lidl

Countries where sold: United Kingdom

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Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 8/55

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      Calories

      3/10 points (1079kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (3.4g)

      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.

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      Salt

      5/20 points (1.13g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 5/17

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      Proteins

      3/7 points (9.4g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      2/5 points (4.6g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

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

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

      Nutritional score: 3 (8 - 5)

      Nutri-Score: C

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: White breads
    Energy 1,079 kj
    (258 kcal)
    -4%
    Fat 3.5 g -14%
    Saturated fat 0.4 g -62%
    Carbohydrates 44.9 g -4%
    Sugars 3.4 g +18%
    Fiber 4.6 g +28%
    Proteins 9.4 g +9%
    Salt 1.13 g +22%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.99 %

Ingredients

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    33 ingredients


    Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Malted Wheat Flakes, Rapeseed Oil, Yeast, Wheat Gluten, Wheat Flour, Malted Barley Flour, Salt, Malted Wheat Flour, Rye Flour, Rice Flour, Fermented Wheat Flour, Dextrose, Wheat Sourdough, Acidity Regulators: Calcium Sulphate, Citric Acid; Raising Agents: Ammonium Carbonates, Sodium Carbonates; Flour Treatment Agents: Ascorbic Acid, L-Cysteine; Preservative: Calcium Propionate; Wheat Starch. Allergy Advice For allergens, including Cereals containing Gluten, see ingredients in bold.
    Allergens: Gluten

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:

    • Ingredient: Dextrose
    • Ingredient: Glucose
    • Ingredient: Gluten

    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

  • 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.

  • 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.

  • E503 - Ammonium carbonates


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia
  • E516 - Calcium sulphate


    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia
  • E920 - L-cysteine


    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia

Ingredients analysis

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


    en: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Malted Wheat Flakes, Rapeseed Oil, Yeast, Wheat Gluten, Wheat Flour, Malted Barley Flour, Salt, Malted Wheat Flour, Rye Flour, Rice Flour, Wheat Flour, Dextrose, Wheat Sourdough, Acidity Regulators (Calcium Sulphate), Citric Acid, Raising Agents (Ammonium Carbonates), Sodium Carbonates, Flour Treatment Agents (Ascorbic Acid), L-Cysteine, Preservative (Calcium Propionate), Wheat Starch, including Cereals containing Gluten
    1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.16666666666667 - percent_max: 100
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.833333333333333 - percent_max: 100
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. Iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 20
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Malted Wheat Flakes -> en:malted-wheat-flakes - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
    4. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Wheat Gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.2857142857143
    8. Malted Barley Flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 12.5
    9. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.13
    10. Malted Wheat Flour -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.13
    11. Rye Flour -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 0 - percent_max: 1.13
    12. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 1.13
    13. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.13
    14. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.13
    15. Wheat Sourdough -> en:wheat-sourdough - percent_min: 0 - percent_max: 1.13
    16. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1.13
      1. Calcium Sulphate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13
    17. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13
    18. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 1.13
      1. Ammonium Carbonates -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13
    19. Sodium Carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13
    20. Flour Treatment Agents -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.13
      1. Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13
    21. L-Cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.13
    22. Preservative -> en:preservative - percent_min: 0 - percent_max: 1.13
      1. Calcium Propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13
    23. Wheat Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.13
    24. including Cereals containing Gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13

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Data sources

Product added on by kiliweb
Last edit of product page on by akaandrew.
Product page also edited by bel2000, feathers, halal-app-chakib, openfoodfacts-contributors, roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlkVkfP3HhDyVJwDkmh3Q2u2jKIa1TcN22ozQL6g, yuka.sY2b0xO6T85zoF3NwEKvll5VWPrA_B-aKTLgs26N2M2qFLr1PvRV_qf9Iag.

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