The Bagel Co. Bagels Plain
Wheat source
Conventional
Flour type
Enriched
Oil type
Vegetable Oil
Sugar type
Sugar Present
Wheat Flour
Provides carbohydrates and protein, structural component in baking
Source of dietary fat, energy
Wheat Gluten
Enhances texture and elasticity in baked goods
Mineral Salt (516)
Functional leavening acid, regulates acidity in processed foods
Water
Hydration, solvent for biochemical reactions, essential for physiological processes
Iodised Salt
Prevents iodine deficiency, supports thyroid function and cognitive development
Sugar
Provides energy, enhances palatability of foods
Yeast
Source of B vitamins, contributes to fermentation, flavor development
Emulsifier (472e) - Lactylated Fatty Acid Esters of Glycerol
Improves emulsion stability, enhances texture and shelf-life in foods
Antioxidants (307b, 300, 392)
Prevent oxidation and rancidity, extend shelf life, maintain nutritional quality
Enzyme (1100 from Soy)
Enhances food processing efficiency, improves texture and digestibility of products
No
10
2g
datem, mono_diglycerides
Plastic Bag
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