Gluten Flour

Irritant/sensitizer (gluten allergy, celiac disease), potential digestive intolerance

Soy Flour

Processing involves hexane extraction, potential endocrine effects due to isoflavones, possible allergen, mild irritation risk

Flour

Provides carbohydrates and protein, fundamental baking ingredient to provide structure and texture

Butter

Source of fat-soluble vitamins (A, D, E, K), provides energy, contributes to flavor and texture in foods

Water

Safe solvent, non-toxic, non-irritating, environmentally friendly

Yeast

Contributes to fermentation, enhances flavor and texture in foods, source of B vitamins

Sugar

Provides sweet taste and energy

Pasteurized Liquid Whole Eggs

Milk Powder

Source of high-quality proteins, calcium, vitamins, and other nutrients

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance