Oroweat Dill Rye
Wheat source
Unknown
Flour type
Sugar type
Oil type
Wheat Gluten
Provides texture and elasticity in food formulations
Vegetable Oil
Energy source, essential fatty acids supply
Soy Lecithin
Effective emulsifier, improves texture and shelf-life in food products
DATEM
Improves dough stability, enhances texture and volume in baked goods, extends shelf life
Enriched Wheat Flour
Provides dietary carbohydrates for energy, enriched with micronutrients to prevent nutritional deficiencies
Rye Flour
Dietary fiber, promotes satiety, supports gut health, source of B vitamins, source of minerals (manganese, selenium, magnesium)
Dill Seed
Antioxidant properties, antimicrobial activity, mild digestive aid
Yeast
Source of B vitamins, improves dough rising in baking, contributes to flavor development
Onion
Source of dietary fiber, antioxidants, potential cardiovascular benefits, supports flavor and culinary uses
Corn Grits
Source of carbohydrates, provides some fiber, contains B vitamins and minerals
Calcium Propionate
Effective preservative extending shelf life of food products
Monoglycerides
Improve texture and stability in food formulations
Citric acid
Preservative properties, pH adjuster, flavor enhancement
Plastic
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