Pea protein

Possible allergenicity in sensitive individuals, processing may involve anti-nutritional factors if not treated

Sunflower Oil

High omega-6 fatty acid content, oxidative instability leading to lipid peroxidation when heated, excessive intake associated with weight gain

Soya Flour

Processing contamination risk, potential allergen, endocrine concern due to isoflavones

Sorbic Acid

Irritation at high concentrations, potential sensitizer in some individuals

Wholemeal Wheat Flour

High in dietary fiber, vitamins, minerals; contributes to digestive health and slower glucose absorption

Wheat Flour (with Calcium, Iron, Niacin (B3), and Thiamin (B1))

Source of carbohydrates, fortification helps prevent niacin deficiency and associated conditions

Water

Diluent, carrier, non-toxic, environmentally safe

Brown Linseed

Source of omega-3 fatty acids, dietary fiber, lignans with antioxidant properties

Sunflower Seed

Source of unsaturated fatty acids, protein, vitamin E, and minerals

millet seed

Pea Fibre

Supports digestive health, increases dietary fiber intake, aids bowel regularity

Poppy Seed

Source of dietary fiber, micronutrients, and healthy fats

Navy Bean Flour

High dietary fiber, plant-based protein, source of B vitamins, low glycemic index

Chickpea Flour

High protein content, good source of dietary fiber, gluten-free alternative to wheat flour, provides micronutrients

Vital Wheat Gluten

Enhances dough elasticity, improves texture, increases protein content

Vegetable Oils (Certified Sustainable Palm Oil, Rapeseed) in Varying Proportions

Palm oil provides stable saturated fat for cooking and processing, rapeseed oil has a favorable fatty acid profile with moderate omega-3 content supporting cardiovascular health

Yeast

Leavening agent in baking, fermentation starter, source of B vitamins and nutrients

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Emulsifier (E471)

Improves food texture and stability, facilitates blending of oil and water phases in processed foods

Malted Barley Flour

Provides enzymatic activity for starch breakdown, enhances flavor and texture in baked goods

Potassium Bicarbonates; Preservatives: Calcium Propionate

Potassium bicarbonate regulates acidity; calcium propionate inhibits microbial spoilage

stabiliser: xanthan gum

Gelling Agent E466 (Carboxymethylcellulose)

Improves texture and stability in food products, non-digestible fiber source

Acidity Regulator (330) (Citric Acid)

Flavor enhancement, preservation of food stability, safety and quality maintenance

E481; Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid (Vitamin C)

Improves dough strength and baking quality, antioxidant properties

E920 (L-Cysteine) Vegetarian

Improves dough elasticity and processing stability