Please don't condition my dough

(Enriched wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, ribflavin, folic acid), water, partially hydrogenated soybean oil with artificial flavoring, artificial coloring, citric acid, baking powder [sodium bicarbonate, sodium aluminum sulfate, cornstarch, monocalcium phosphate, calcium sulfate], salt, dextrose, dough conditioners [wheat flour, salt, partially hydrogenated vegetable oil (soybean, cottonseed and/or canola oil), L-cysteine, ascorbic acid, fungal enzyme], wheat gluten, xanthan gum, calcium proprionate, potassium sorbate), Cheddar Cheese (Pasteurized part skim milk, cheese cultures, salt, enzymes, cellulose gum [anticaking]), Cheddar Flavored Mozarella Cheese Substitute (water, partially hydrogenated soybean oil with citric acid, milk protein concentrate, casein, modified food starch, contains 2% or less of the following: sodium aluminum phosphate, salt, cheese blend [cheddar, blue, and semisoft cheese {Pasteurized milk, cheese cultures, salt, enzymes}, water, whey, salt, citric acid}, lactic acid, disodium phosphate, sorbic acid, nutrient blend {magnesium oxide, zinc oxide, calcium pantothenate, riboflavin and vitamin B12}, paprika annatto blend, [natural extractives of annatto seeds and paprika with soybean oil, mono-, di-, and triglycerides, other flavors, tocopherol, and potassium hydroxide], romano cheese flavor [cheese {milk, culture, rennet, salt}, milk solids, disodium phosphate], mozzarella cheese type flavor {cheese {milk, culture, rennet, salt}, milk solids, disodium phosphate}, provolone cheese flavor {milk, culture, rennet, salt}, milk solids, disodium phosphate, sodium glutaminate, salt, cheese flavor {maltodestrin, acacia gum, 1,2-propolyene glycol, trisodium diphosphate, sodium polyphosphate], beta carotene [partially hydrogenated cottonseed and soybean oils, corn oil, beta carotene, tocopherol], vitamin A palmitate), water, tomato paste (31% NTSS), Shredded Mozarella Cheese Substitute: (Water, partially hydrogenated soybean oil with citric acid, milk protein concentrate, casein, modified food starch, contains 2% or less of the following: sodium aluminum phosphate, salt, lactic acid, disodium phosphate, sorbic acid, romano cheese flavor [cheese {milk, culture, rennet, salt}, milk solids, disodium phosphate], mozarella cheese type flavor [cheese {milk culture, rennet, salt}, milk solids, disodium phosphate], provolone cheese flavor [cheese {milk, culture, rennet, salt], milk solids, disodium phosphate, sodium glutaminate, salt, cheese flavor {maltodextrin, acacia gum, 1,2-propylene glycol, trisodium diphosphate, sodium polyphosphate}], nutrient blend [magnesium oxide, zinc oxide, calcium pantothenate, riboflavin and Vitamin B12], beta carotene [partially hydrogenated cottonseed and soybean oils, corn oil, beta carotene, tocopherol], Vitamin A palmitate), salsa seasoning (salt, sugar, dehydrated onion and garlic, dehydrated jalapeno pepper, citric acid, xanthan gum, spice, dehydrated cilantro, potassium, sorbate), vinegar, releasing agent (water, mono and diglycerides, polysorbate 60 and lecithin, acetic acid, citric acid, potassium sorbate, propyl gailate, sodium benzoate and polydimethylsiloxane), cellulose gum.   CONTAINS MILK, WHEAT, SOY.

Think about all the labor that goes into making  the ingredients that food manufacturers use.  You can’t make Cheddar Flavored Mozarella Cheese Substitute in your kitchen.  Even the many ingredients that make up the highly processed “dough conditioner” are highly processed.

What is this?  Anyone want to take a guess? (Hint: it’s something that is regularly served in the school lunch program.  No I’m not kidding)

15 thoughts on “Please don't condition my dough

  1. another great reason why I don’t let my kids buy their lunch. My guess is those awful cheese zombie things (or is that just an eastern washington treat)

  2. Ugh! My daughter won’t be buying school lunch when she heads to first grade in the fall either – I’d already made that decision, but this sure reinforces it. Even my worst nightmare of thrown-together lunch from home doesn’t approach the horror of this ingredient list. I’m guessing pizza as well.

  3. Wouldn’t it be easier to just use real cheese? Mac and cheese is my guess, but the salsa seasoning is throwing me off a little.

  4. I’m thinking maybe Mexican lasagne? I can’t wrap my head around provolone and salsa together…Whatever it is it sounds gross anyway.

  5. The funny thing is after reading hundreds of these labels in my internship is all the foods have the same chemicals in them, it’s just arranged in different shapes.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>