Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Water

Solvent, hydrates, facilitates chemical reactions

Wheat Flour

Source of carbohydrates and some protein, essential for baking structure formation

Vegetable Oil (Palm)

Stable cooking oil with moderate oxidative stability, source of energy

Sodium carbonate

Helps maintain pH stability, improves product texture and consistency

Sodium polyphosphate

Improves texture, moisture retention, and emulsification in processed food products

Potassium carbonate

Leavening agent improving texture and volume in food products

Vitamin B

Fiber (carboxymethyl cellulose)

Dietary fiber source, improves stool bulk, promotes digestive regularity