Modern Multigrain Bread — DUMP

Munch or Dump rates Modern Multigrain Bread by Modern DUMP — score 20/90.

Refined white flour (maida) leads the list, followed by added sugar, refined palm oil, an emulsifier and a stack of flour treatment agents. The 'grains and seeds mix' is only about 10.7 percent. This is highly processed white bread wearing a multigrain costume.

Why this verdict

• Refined wheat flour (maida) is the #1 ingredient, ahead of whole wheat
• Grains and seeds mix is only ~10.7% of the loaf
• Added sugar plus refined palmolein oil plus emulsifier 471
• Stack of flour treatment agents (1100, 1102, 1104, 510) and preservatives
• Ultra-processed (NOVA 4) with well over 18 ingredients

Ingredients (16)

• Refined Wheat Flour (Maida) (concerning) — Stripped white flour, no fiber, spikes blood sugar; the #1 ingredient
• Whole wheat flour (Atta) (safe) — Whole grain flour with fiber intact; the one genuinely good part, but it is only the #2 ingredient.
• Grains and Seeds Mix (flax, oats, pumpkin seeds, etc.) (safe) — Real seeds and whole grains add fiber and healthy fats, but at only ~10.7% they are more garnish than substance.
• Sugar (moderate) — Added refined sugar; spikes blood sugar and turns a milky base into a dessert.
• Edible Vegetable Oil (Refined Palmolein Oil) (moderate) — Highly refined oil high in saturated fat; contributes empty calories.
• Emulsifier (471) (moderate) — Mono- and diglycerides used to soften and extend shelf life; a marker of industrial processing.
• Flour Treatment Agents (1100, 1102, 1104, 510) (moderate) — Amylases and other dough conditioners engineered to fluff and standardize the loaf; hallmark of factory bread, not real baking.
• Preservatives (282, 200) (moderate) — Calcium propionate and sorbic acid extend shelf life; generally tolerated but signal a heavily processed product.
• Gluten (moderate) — Added vital wheat gluten for structure; fine unless you are gluten-sensitive.
• Malt Product (moderate) — Adds a touch more sugar and color to the dough.
• Soya flour (safe) — Adds protein and softness; a common bakery filler, generally fine.
• Acidity Regulator (260) (safe) — Acetic acid to control pH; benign in these amounts.
• Antioxidant (300) (safe) — Ascorbic acid (vitamin C) used as a dough improver; harmless.
• yeast (safe) — Used in the breadcrumb; benign.
• Iodized Salt (safe) — Common salt; iodine is a plus in small amounts.
• WHEAT BRAN (safe) — Pure fibre from the outer grain layer, good for digestion.