White Bread with whole Grain
Wheat source
Unknown
Flour type
Sugar type
Oil type
White Whole Wheat Flour
Higher dietary fiber and micronutrient content compared to refined wheat flour, supports digestive health
Wheat Gluten
Provides texture and binding in food formulations, source of protein
Soybean oil
Source of polyunsaturated fatty acids, provides essential fatty acids
Enriched Wheat Flour
Source of carbohydrates, fortified with iron and B vitamins to address nutrient deficiencies
Water
Used as a safe solvent and carrier in formulations
Sugar
Provides energy as a carbohydrate source
Yeast
Supports fermentation, contributes to flavor and texture in baked goods, source of B vitamins and nutrients
Oat Fiber
Dietary fiber source, supports digestive health, low calorie
Salt
Essential electrolyte, supports nerve transmission, aids fluid balance
Wheat Flour
Source of carbohydrates and protein, provides structure in baking
Cultured Wheat Flour
May improve flavor profile and digestibility, contributes to texture in baked goods
Mono- and Diglycerides
Improves texture and stability of processed foods, facilitates mixing of oil and water phases
Calcium Sulfate
Moisture control, freshness preservation
Calcium phosphate
Provides dietary calcium and phosphorus, enhances texture and stability in food products
Ammonium Sulfate
pH adjuster, buffering agent to maintain product stability
Sodium Phosphate
Effective pH buffering, water softening to improve cleaning efficiency, low toxicity at typical use levels
Sunflower Lecithin
Emulsifying agent, improves texture and stability, source of phospholipids
No
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