Malted Milk Powder

Malted barley is a natural ingredient that provides a source of carbohydrates and some vitamins. It is minimally processed, retaining much of its nutritional value. It also contributes to the flavor and texture of the product.

Wheat is a staple grain that provides carbohydrates and some protein. It is a common ingredient in many foods but can be a concern for those with gluten intolerance. The processing of wheat into flour can reduce some of its nutritional content.

Milk is a rich source of calcium, protein, and essential vitamins. It is a minimally processed ingredient that supports bone health and provides high-quality protein. The presence of lactose may be a concern for lactose-intolerant individuals.

Hydrolyzed wheat gluten is a processed form of wheat protein that can enhance texture and protein content. It is highly processed and may contain residual gluten, posing a risk for those with gluten sensitivities. The hydrolysis process can also lead to the formation of free glutamic acid, which some individuals may be sensitive to.

Baking soda is a common leavening agent used to improve texture and volume in baked goods. It is a simple chemical compound with no significant nutritional value. It is generally safe when used in small amounts in food preparation.

Salt is a common seasoning and preservative that enhances flavor. It is essential for various bodily functions but can contribute to high blood pressure if consumed in excess. The processing of salt does not significantly alter its composition.

Sugar is a refined carbohydrate that provides quick energy but lacks essential nutrients. Excessive consumption is linked to various health issues, including obesity and dental cavities. It is highly processed and contributes to the product's sweetness.

Soy lecithin is an emulsifier that helps blend ingredients and improve texture. It is derived from soybeans and is generally considered safe in small amounts. It may contain trace amounts of soy proteins, which can be allergenic to some individuals.

Sodium bicarbonate is a leavening agent that helps dough rise and improves texture. It is a simple chemical compound with no significant nutritional value. It is generally safe when used in small amounts in food preparation.