| Ingredient | E-Number | Function in Bánh Mì |
| Calcium Carbonate | E170(i) | Yeast nutrient and acidity regulator; keeps the dough stable. |
| DATEM | E472e | The "strengthener." It allows air bubbles to stretch paper-thin without popping. |
| Alpha-Amylase | E1100 | Breaks down starch to sugar for a deep golden crust color. |
| Lipase | E1104 | Improves dough handling and prevents the "shredded" look on the crust. |
| Ascorbic Acid | E300 | Vitamin C. It strengthens gluten so the bread doesn't collapse. |
| Glucose Oxidase | E1102 | Provides extra dough strength, especially useful if using slightly weaker flour. |
- Tapiocazetmeel, tarwebloem 50-60%
- Calciumcarbonaat (E170(i)): 20-30%
- Emulgator: Glycerolesters van diacetylwijnsteenzuur en vetzuren (E472e) 12-25%
- Enzymen: Alfa-amylase (E1100) en lipase (E1104): 2,5-8%
- Antioxidant: Ascorbinezuur (L-)(E300): 0,5-1%
- Glucoseoxidase (E1102): 0,4-0,8%