Silver Hills THE BIG 16 SPROUTED WHEAT BREAD

Sprouted grains are more digestible and have enhanced nutrient availability. The sprouting process increases the bioavailability of vitamins and minerals. Organic certification ensures no synthetic pesticides or fertilizers are used.

Whole grains and seeds provide essential nutrients and dietary fiber. They are minimally processed, retaining most of their natural nutrients. Organic certification ensures they are free from synthetic chemicals.

Sea salt is a natural source of sodium and trace minerals. It is less processed than regular table salt. It enhances the flavor of the bread.

Vitamin C — beneficial even when serving as a preservative.

Water is a basic ingredient used in bread making. It acts as a solvent and helps in the formation of dough. It does not contribute any significant nutritional value.

Vital wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated form of gluten, which can be problematic for those with gluten sensitivities. It enhances the protein content of the bread.

Sugars such as organic cane sugar and oat syrup are used for sweetness and fermentation. Organic certification indicates a lack of synthetic additives. They contribute to the caloric content without significant nutritional benefits.

Baker's/nutritional yeast in standard use — benign.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Enzymes are used to improve dough handling and bread quality. They are naturally occurring proteins that aid in the breakdown of starches. They are generally recognized as safe when used in food processing.