HODGSON MILL, INC.
B
ProfileGood
INSTA-BAKE, BAKING MIX WITH BUTTER MILK
🌿Vegetarian (Jain Friendly)Bakery & Breads USVerified
Label Serving
40 g
Barcode
071518020200
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
Saturated fat
low
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.1/10
Health Score
Nutrition Facts (per serving: 40 g)
Energy130kcal
Carbohydrates29g
Sugar1g
Protein4g
Total Fat1g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber3g
Sodium270mg
Calcium20mg
Iron1.08mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (40 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal7%
Total Fat1gLow1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates29g11%
Total Sugars1gLow2%
Dietary Fiber3g11%
Protein4g8%
Sodium270mg12%
Minerals
Calcium20mg2%
Iron1.08mg6%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
7 ingredientsIngredients — as printed on the label
WHOLE WHEAT FLOUR; UNBLEACHED AND UNENRICHED WHEAT FLOUR; LEAVENING (GDL); WHEAT-STARCH; BUTTERMILK SOLIDS; SWEET WHEY; LEAVENING (BAKING SODA); SALT.
Contains allergens: Wheat Flour Unbleached And Enriched, Wheat Starch, Buttermilk Solids, Whey
1
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
2
Wheat Flour Unbleached And Enriched
LowAllergen
Structure builder, texture provider, and primary carbohydrate base in baking and food manufacturing.
3
Wheat Starch
LowAllergen
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
4
Buttermilk Solids
LowAllergen
Flavour enhancer, emulsifier, texture modifier, and protein fortification agent in dry mixes and baked goods.
5
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
6
Leavening
No Notables
Texturizing agent / Leavening
7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Whole Wheat Flour | ✓No Notable Concerns | base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati | Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities. |
2 Wheat Flour Unbleached And Enriched Allergen | ✓Low Concern | Structure builder, texture provider, and primary carbohydrate base in baking and food manufacturing. | Wheat flour unbleached and enriched is a standard dietary staple providing carbohydrate energy and essential added nutrients, though it contains gluten and represents a refined grain source. |
3 Wheat Starch Allergen | ✓Low Concern | Thickening agent, stabilizer, gelling agent, and texture modifier in food products. | Wheat starch is generally recognized as safe for the general population, though individuals with wheat allergies or celiac disease should monitor for potential residual protein content. |
4 Buttermilk Solids Allergen | ✓Low Concern | Flavour enhancer, emulsifier, texture modifier, and protein fortification agent in dry mixes and baked goods. | Generally recognized as safe for the general population, with specific allergen considerations for individuals sensitive to milk proteins or lactose. |
5 Whey Allergen | ✓No Notable Concerns | Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing. | Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance. |
6 Leavening | ✓No Notable Concerns | Texturizing agent / Leavening | Leavening agents are standard food ingredients used to create texture in baked products, with regulatory status permitting standard culinary and industrial applications. |
7 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
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The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
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