Natures Own Honey Wheat Bread
Wheat source
Unknown
Flour type
Sugar type
Oil type
Wheat Gluten
Enhances texture and elasticity in baked goods
Soybean oil
Source of essential fatty acids, provides energy, used as an emulsifier and carrier oil in formulations
Soy Lecithin
Emulsification, stabilizes mixtures, improves texture and shelf life
Unbleached Enriched Flour
Provides energy as carbohydrate, enrichment restores some micronutrient content lost during processing
Water
Hydration, solvent for biochemical reactions, essential for physiological processes
Whole Wheat Flour
Provides dietary fiber, vitamins, minerals, and contributes to whole grain intake
Yeast
Source of B vitamins, contributes to fermentation, flavor development
Honey
Natural sweetener, some antimicrobial properties, source of trace nutrients and antioxidants
Sugar
Provides energy, enhances palatability of foods
Wheat Bran
High dietary fiber content aids digestion and promotes bowel regularity
Salt
Essential electrolyte, supports nerve transmission, aids fluid balance
Cultured Wheat Flour
Potential improved digestibility and flavor due to fermentation
Monoglycerides
Improve texture and stability in food formulations
Calcium Sulfate
Used as a coagulant or firming agent in food products, aids texture and processing
Monocalcium phosphate
Leavening agent, source of dietary phosphate for bone health and energy metabolism
Enzymes
Effective in stain removal, biodegradable, environmentally friendly
Ascorbic Acid
Improves dough strength and baking quality, antioxidant properties
Plastic
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