High omega-6 fatty acids, oxidation instability (soybean oil), saturated fat content (palm oil), potential contribution to cardiovascular risk with excessive intake

Sal

Essential electrolyte, supports nerve transmission, aids fluid balance

Azúcar

Provides energy as a carbohydrate source

Harina de trigo

Source of carbohydrates and some protein, staple food ingredient in many diets

Leudantes (Bicarbonato de Amonio y Bicarbonato de Sodio)

Effective leavening agent enabling texture and volume in baked goods

Levadura

Source of B-complex vitamins, protein, and flavor enhancement

Vitaminas

Support normal metabolism, immune function, cellular processes, and development

Extracto de malta diastásica

Enhances dough fermentation, improves texture and flavor development in baked goods

Acondicionador de masa (enzimas)

Improves dough machinability, crumb texture, and shelf life of baked goods

Product details

Packaging

Plastic

Sources

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