Toufayan Bakeries - Bagels - Plain 18.00 oz

Enriched malted wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing.

Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is typically refined, removing the bran and germ. This process reduces its nutritional content compared to whole wheat flour.

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. This can improve the browning and flavor of baked products.

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

Iron is an essential mineral added to enriched flours to prevent deficiencies. It is crucial for oxygen transport in the blood. Iron fortification helps prevent anemia, especially in populations with low dietary iron intake.

Thiamine mononitrate is a form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. Fortification helps prevent deficiencies, especially in diets high in refined grains.

Riboflavin, or vitamin B2, is added to enriched flours to support energy production. It is important for the metabolism of fats, drugs, and steroids. Fortification helps ensure adequate intake in populations consuming refined grains.

Folic acid is a synthetic form of folate used to fortify foods. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in developing fetuses.

Water is a fundamental ingredient in baking, providing moisture and aiding in the mixing process. It helps activate yeast and develop gluten. Water is essential for the texture and structure of baked goods.

Bagel base is a blend of ingredients used to standardize the texture and flavor of bagels. It typically contains dough conditioners and other additives. These ingredients help improve the consistency and shelf life of the product.

Sugar is a refined carbohydrate that provides sweetness and enhances flavor. It can contribute to tooth decay and weight gain when consumed in excess. Refined sugar lacks nutritional benefits and can lead to health issues if overconsumed.

Salt is used to enhance flavor and act as a preservative in baked goods. It is essential for maintaining fluid balance and nerve function. While necessary in small amounts, excessive intake can lead to health issues.

Yeast is a microorganism used in baking to leaven dough. It ferments sugars, producing carbon dioxide and alcohol, which cause the dough to rise. Yeast contributes to the flavor and texture of baked goods.