Mission Carb Balance Flour
Wheat source
Unknown
Flour type
Sugar type
Oil type
Wheat Gluten Isolate
High protein content, improves food texture and structure
Sorbic Acid
Effective preservative controlling microbial growth, extends shelf life of products
Modified Wheat Starch
Improved texture, stability, and shelf life in processed foods
Wheat Flour
Source of carbohydrates providing energy, contains some protein and dietary fiber
Vital Wheat Gluten
Improves dough elasticity and texture, enhances protein content in foods
Calcium Propionate
Prevents spoilage and extends shelf life of food products
Distilled Monoglycerides
Improves texture and stability in emulsified foods, aids mixing of oil and water phases
Sodium Acid Pyrophosphate
Effective leavening agent, improves texture and volume in baked goods
Baking soda
Leavening agent for baking, pH buffering, neutralizes acids
Fumaric Acid
Improves dough handling and stability
Cellulose gum
Improves texture and stability in foods and cosmetics, dietary fiber source
Steviol glycosides
Non-caloric sweetening, useful for reducing sugar intake, safe for diabetic consumption
Plastic
See product ratings, lab test results, and expert analysis of water quality and filtration systems.
GET IT ON
Google Play
Download on the
App Store
