Nilgiris Sandwich Bread — DUMP

Munch or Dump rates Nilgiris Sandwich Bread by Nilgiris DUMP — score 20/90.

Soft white sandwich bread built on refined flour with added sugar, refined palmolein oil, dough conditioners, a preservative and stacked emulsifiers. It's industrial bread, not a wholesome one.

Why this verdict

• Refined flour (maida) base: fast carbs, fiber and nutrients stripped out
• Added sugar plus refined palmolein oil
• Dough conditioner (bread improver INS-1100) and calcium propionate preservative
• Two stacked emulsifiers (INS-471, 481) for artificial softness
• NOVA 4 ultra-processed loaf, not whole-grain bread

Ingredients (12)

• Refined Flour (Maida) (moderate) — Stripped wheat flour with the bran and germ removed; digests fast and spikes blood sugar with little fiber.
• Water (safe) — First ingredient by weight; this pudding is mostly water, not milk.
• Sugar (moderate) — Added sugar sitting ahead of cocoa; the main flavor driver here.
• Refined Palmolein Oil (moderate) — Refined vegetable oil, high in saturated fat and heavily processed.
• yeast (safe) — Standard leavening, fine.
• Iodised Salt (safe) — Adds sodium and iodine; fine in moderation.
• wheat gluten (safe) — Added protein/structure; fine unless you're gluten sensitive.
• Bread Improver (INS-1100) (moderate) — Alpha-amylase dough conditioner; a marker of industrial, engineered bread.
• Preservative (INS-282) (moderate) — Calcium propionate to stop mold; generally safe but signals long-shelf factory bread.
• Soya flour (moderate) — Used as a dough conditioner; also a soy allergen.
• Emulsifier (INS-471, 481) (moderate) — Mono/diglycerides and stearoyl lactylate that keep the crumb soft and uniform; classic ultra-processing additives.
• Acidity Regulator (INS 260) (safe) — Acetic acid for pH and mold control; benign.