Soybean oil

High omega-6 polyunsaturated fat content, potential oxidative instability, concerns with processing methods including hexane extraction

Xanthan Gum

Possible mild gastrointestinal discomfort in sensitive individuals, rare allergenic potential

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 dietary energy primarily from complex carbohydrates, source of B vitamins and iron due to enrichment

Water

Safe diluent, solvent, non-toxic, non-irritating, environmentally benign

Yeast

Leavening agent in baked goods, enhances flavor and texture, source of B vitamins

Sugar

Source of quick energy

Vital Wheat Gluten

Improves dough elasticity and texture, increases protein content in foods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Dough Conditioners

Enzymes

Improve food processing efficiency, enhance flavor and texture, aid digestion

Calcium Propionate

Effective mold and bacterial growth inhibitor, extends shelf life of bakery products

Yellow Corn Flour

Provides carbohydrate energy, source of dietary fiber and some B vitamins, gluten-free alternative to wheat flour

Turmeric

Natural colorant, antioxidant properties shown in biochemical studies

Annatto

Provides natural coloration, used as a food colorant to replace synthetic dyes

Cornmeal

Provides dietary fiber, source of carbohydrates and some micronutrients such as iron and B vitamins

Sesame Seed Flour

Source of plant protein, dietary fiber, unsaturated fatty acids, calcium, magnesium, vitamin E, antioxidant lignans