High Fructose Corn Syrup

Insulin resistance, metabolic syndrome, obesity risk with excessive intake

Sesame Seeds

Allergic sensitization, potential severe allergic reactions including anaphylaxis

Vegetable Oil

High omega-6, oxidative instability, mild contamination risk from hexane extraction

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 carbohydrates for energy, fortified with micronutrients, widely available

Water

Hydration, solvent for biological reactions, temperature regulation

Yeast

Fermentation agent, source of B vitamins and proteins, aids in leavening bread

Sunflower Seeds

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

Onion

Contains antioxidants, may support cardiovascular health, provides flavor without added salt or fat

Vital Wheat Gluten

Enhances dough strength and elasticity, improves texture in baked goods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Garlic powder

Flavor enhancer, contains compounds with antimicrobial properties, potential cardiovascular support

Poppy Seeds

Source of dietary fiber, minerals such as calcium and magnesium, culinary flavor enhancement

Xanthan Gum

Thickening agent, stabilizer, improves texture and consistency in foods and cosmetics

Distilled Vinegar

Food preservative, flavoring agent, antimicrobial properties

Dough Conditioners

Calcium Sulfate

Source of calcium, improves food texture, nutrient fortification

Enzymes

Improves food digestion, enhances processing efficiency

Calcium Propionate

Prevents mold growth, extends shelf life of bakery products