Edible Vegetable Oil (Palm Oil)

High saturated fat content, environmental concerns related to deforestation and habitat loss, potential processing contaminants depending on refinement

Water

Necessary for hydration, universal solvent in food preparation

Yeast

Fermentation agent, improves dough texture and flavor, source of B vitamins

Sugar

Provides energy as a carbohydrate source

Iodized Salt

Wheat Gluten

Enhances dough elasticity and texture, provides plant-based protein

Class II Preservative (282)

Extends shelf life by preventing mold and bacterial spoilage in bakery goods

Barley Malt Powder

Contains trace B vitamins and minerals, provides enzymatic activity for baking

Acidity Regulator (INS 260)

Effective pH regulator, antimicrobial preservative that extends shelf life

Cake Gel Emulsifiers 471

Improves dough stability, texture, and shelf life in baked products

Emulsionante INS 481i

Improves texture and stability of food products, extends shelf life, aids in dough conditioning and mixing

WHEAT FLOUR [ATTA (50%)]

Source of dietary fiber, vitamins, minerals, and energy from carbohydrates

REFINED WHEAT FLOUR [MAIDA (50%)]

Used for fine texture in baked goods and culinary versatility

Wheat Improvers [170 (i)]

Improves dough handling, enhances bread texture, calcium source