Yeast

Allergic reactions in sensitive individuals, potential contaminant if improperly handled

Ammonium Sulfate

Irritant to skin, eyes, and respiratory tract upon inhalation, exposure to dust particles

Soybean oil

High omega-6, oxidative instability, mild endocrine concern due to isoflavone residues, typical dietary exposure may contribute to oxidative stress

Unbleached Enriched Wheat Flour

Provides carbohydrates and fortified micronutrients, functional baking properties

Water

Hydration, solvent for ingredients, supports biological processes

Sugar

Provides quick energy, enhances palatability of foods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Malted Barley Flour

Enhances flavor, supports yeast fermentation, improves browning in baked products

Dough Conditioners

Calcium Propionate

Prevents mold and bacterial growth in flour and baked goods, extends shelf life

Organic Expeller Pressed Soy Lecithin

Emulsifier improving food texture and stability, source of phospholipids important for cell membranes, generally safe

Wheat Gluten

Provides protein content, improves texture and elasticity in baked goods

Vinegar

Food preservation, flavor enhancement, potential antimicrobial properties