High Fructose Corn Syrup

Insulin resistance, weight gain, metabolic disturbances with excessive intake

Vegetable Oil

High omega-6 content, oxidative instability, potential for processing contaminants

Xanthan Gum

Possible minor gastrointestinal discomfort if consumed in large amounts, potential for allergenic sensitization in rare cases

Yeast Nutrient (Ammonium Sulfate)

High intake may cause gastrointestinal irritation, potential imbalance of dietary minerals if consumed excessively

White enriched and unbleached wheat flour

Provides dietary energy primarily from complex carbohydrates, source of B vitamins and iron due to enrichment

Water

Solvent, hydrates, facilitates chemical reactions

Yeast

Source of B vitamins, proteins, and enzymes; aids fermentation and nutrition

Sunflower Seeds

Source of vitamin E, healthy fats, protein, and minerals

Onion

Source of antioxidants, flavor enhancer, nutritional contributions including vitamins and minerals

Vital Wheat Gluten

Improves dough elasticity and texture, increases protein content in baked goods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Garlic powder

Culinary flavoring, contains bioactive compounds with antioxidant properties

Poppy Seeds

Source of dietary fiber, minerals, and micronutrients

Sesame Seeds

Source of healthy fats, protein, dietary fiber, vitamins, and minerals

Distilled Vinegar

Antimicrobial properties, food preservation, flavor enhancer

Dough Conditioners

Calcium Sulfate

Used as firming agent and coagulant in food production

Enzymes

Improve food processing efficiency, aid digestion, enhance product quality

Calcium Propionate

Effective mold and bacterial growth inhibitor, extends shelf life of baked goods