Plain Naan Breads — ENGINEERED

Name: Plain Naan Breads
Brand: Taste of

Munch or Dump rates Plain Naan Breads by Taste of ENGINEERED — score 30/90.

Refined fortified flour built up with two industrial oils, a chemical leavening stack, and a preservative — a long way from tandoor-fresh bread.

Why this verdict

Refined wheat flour fortified to replace nutrients lost in milling — fast carbs, little fibre
Two industrial oils including palm oil for softness and shelf life
Stacked chemical raising agents replace traditional yeast/tandoor leavening
Calcium propionate preservative added so it lasts weeks on a shelf
High salt at 1.25g per naan — about a fifth of your daily limit in one bread

Fortified wheat flour (moderate) — Refined flour fortified with calcium, iron, niacin and thiamin
rapeseed oil (moderate) — Refined seed oil; fine in small amounts as used here.
Palm Oil (Vegetable Ghee) (concerning) — High-saturated refined fat used for softness and shelf life; flagged for both health and environmental reasons.
Spirit Vinegar (safe) — Simple fermented acid for tang and preservation.
yeast (safe) — Standard leavening, fine.
Raising Agents (Disodium Diphosphate, Sodium Bicarbonate, Monocalcium Phosphate) (moderate) — A stack of chemical leaveners that puff the dough fast in a factory — adds sodium and phosphates.
Kalonji (Nigella) Seeds (safe) — Traditional aromatic seed topping; a genuine whole-food touch.
Salt (moderate) — Ready meals tend to run salt-heavy; watch the sodium.
Calcium propionate (preservative) (moderate) — Mould inhibitor that gives the bread weeks of shelf life; a hallmark of industrial baking.