Amarals Bakery Inc. Amarals Portuguese Bolos Levedos

Bleached wheat flour is a refined flour that has been chemically treated to improve texture and appearance. The bleaching process can reduce some nutritional content compared to whole wheat flour. It is commonly used in baking for its fine texture and white color.

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. This ingredient can improve the nutritional profile by adding some vitamins and minerals.

Niacin, also known as vitamin B3, is added to enriched flours to replace nutrients lost during processing. It plays a crucial role in energy metabolism and maintaining healthy skin. As a water-soluble vitamin, it is essential for overall health.

Iron is an essential mineral added to enriched flours to prevent deficiencies. It is crucial for oxygen transport in the blood and energy production. Fortification helps maintain adequate iron levels in the diet.

Thiamin mononitrate is a form of vitamin B1 used to fortify foods. It is vital for carbohydrate metabolism and nerve function. Fortification helps prevent deficiencies, especially in refined grain products.

Riboflavin, or vitamin B2, is added to enriched flours to support energy production and cellular function. It is water-soluble and plays a role in the metabolism of fats, drugs, and steroids. Fortification ensures adequate intake in the diet.

Folic acid is a synthetic form of folate used to fortify foods to prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification is particularly important for women of childbearing age.

Sugar is a refined carbohydrate that provides sweetness and energy. Excessive consumption can lead to health issues such as obesity and dental cavities. It is often used in baked goods to enhance flavor and texture.

Water is a fundamental ingredient used to hydrate and mix other ingredients. It is essential for the baking process and contributes to the texture of the final product. Water itself does not provide nutritional value but is crucial for life.

Eggs are a high-quality protein source and provide essential nutrients like choline and vitamin D. They contribute to the structure and richness of baked goods. Eggs from pasture-raised hens offer additional omega-3 fatty acids.

Milk is a source of calcium, vitamin D, and high-quality protein. It enhances the flavor and texture of baked goods. Milk from grass-fed cows may offer additional omega-3 fatty acids and CLA.

Margarine is a butter substitute made from vegetable oils, often used to provide a similar texture and flavor. It may contain trans fats if partially hydrogenated oils are used, though many modern margarines are trans fat-free. Margarine is often fortified with vitamins A and D.