Soybean oil

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

Sorbic Acid

Irritation at high concentrations, rare sensitization, minimal systemic toxicity

Soy Lecithin

Potential for allergenicity, processing by hexane extraction, mild endocrine activity concerns

Unbleached Enriched Flour

Provides dietary energy, contains added nutrients to prevent deficiencies

Water

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

Sugar

Provides energy, enhances flavor

Yeast

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

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Wheat Gluten

Provides protein, improves texture and elasticity in baked goods

Dough Conditioners

Calcium Carbonate

Provides dietary calcium, supports bone health, used as a calcium supplement

Monocalcium phosphate

Provides calcium and phosphorus, used as leavening agent to aid dough rising

Sesame Seed Flour

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

Calcium Sulfate

Provides calcium, used as firming agent and coagulant in food products

Calcium Propionate

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