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Studio Bakery School Cake

Ultra‑processed

The product contains additives or is industrially processed in a way that we consider clear indicators of an ultra‑processed food.

Additives and processes (17) in Studio Bakery School Cake

Diphosphates

Dimethylpolysiloxane

Modified Starch

Wheat Gluten

Mono and Diglycerides of Fatty Acids

Xanthan Gum

Flavouring

Fructose/Glucose Syrup

Curcumin

Anthocyanin

Dextrose/Glucose

Guar Kernel Flour

Calcium Phosphates

Beeswax

Calcium Lactate

Tartaric Acid

Lactic Acid

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Allergens in Studio Bakery School Cake

Eggs

Gluten

Milk

Sulphites (may contain traces)

Soya (may contain traces)

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Ingredients

Sponge (80%) (Cake Mix (Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Modified Starch, Whey Powder (Milk), Raising Agents: Diphosphates; Sodium Carbonates; Calcium Phosphates, Wheat Gluten, Emulsifiers: Mono- and Diglycerides of Fatty Acids; Propane-1,2-Diol Esters of Fatty Acids, Salt, Thickener: Xanthan Gum, Flavouring), Free Range Egg, Rapeseed Oil (Rapeseed Oil, Anti-Foaming Agent: Dimethylpolysiloxane), Water), Topping (20%) (Icing Sugar (Sugar, Anti-Caking Agent: Tricalcium Phosphate), Water, Sprinkles (Sugar, Wheat Starch, Water, Glucose Syrup, Red Beet Concentrate, Vegetable Oil (Coconut), Colours: Curcumin; Anthocyanins, Glazing Agent: Beeswax), Meri-White (Wheat Starch, Dried Egg Albumen, Sugar, Modified Starch, Acidity Regulators: Cream of Tartar; Calcium Lactate; Tartaric Acid; Lactic Acid, Dextrose, Stabiliser: Guar Gum), Flavouring: Vanilla)

Nutritional information

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Always double‑check the information on the product packaging to ensure you do not consume anything you may react to.

The product information comes from both internal and external sources and may contain errors. Recognition of ingredients and additives may also be incomplete. The Food App is not responsible for any inaccuracies or omissions.

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