Firesmith Chicken

Red fife flour is a heritage wheat variety known for its rich flavor and nutritional profile. It is less processed than modern wheat, retaining more nutrients and fiber. This flour is often used in artisanal baking for its unique taste and texture.

Filtered water is used as a solvent and to hydrate ingredients in food products. It is free from impurities and contaminants that may be present in unfiltered water. This ensures a clean and safe ingredient for consumption.

Levain is a natural sourdough starter that enhances the flavor and texture of bread. It involves fermentation, which can improve digestibility and nutrient absorption. The fermentation process also contributes beneficial probiotics.

Unbleached hard wheat flour is a staple ingredient in baking, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it still contains gluten, which can be problematic for some individuals.

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 fermentation. This ingredient is often used in bread making for its beneficial properties.

Niacin, also known as vitamin B3, is added to fortify flour and improve nutritional content. It plays a role in energy metabolism and maintaining healthy skin and nerves. As a fortification, it helps prevent deficiencies in populations consuming refined grains.

Reduced iron is used to fortify flour, increasing its nutritional value by providing essential iron. Iron is crucial for oxygen transport in the blood and preventing anemia. Fortification helps address iron deficiency in diets reliant on refined grains.

Thiamine mononitrate is a form of vitamin B1 used to fortify flour, enhancing its nutritional profile. It is essential for carbohydrate metabolism and nerve function. Fortification helps prevent thiamine deficiency, especially in diets high in refined grains.

Riboflavin, or vitamin B2, is added to fortify flour, contributing to its nutritional value. It plays a key role in energy production and maintaining healthy skin and eyes. Fortification ensures adequate intake in diets lacking in diverse food sources.

Folic acid is a synthetic form of vitamin B9 used to fortify flour, preventing neural tube defects during pregnancy. It is crucial for DNA synthesis and cell division. Fortification helps ensure adequate intake in populations consuming refined grains.

Raw wheat germ is a nutrient-rich component of wheat, providing vitamins, minerals, and healthy fats. It is minimally processed, retaining its natural nutrients and fiber. Often added to foods for its nutritional benefits and nutty flavor.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Cornmeal is a coarsely ground flour made from dried corn, used for texture and flavor in baking. It is a source of carbohydrates and provides some fiber and nutrients. Often used in bread and baked goods for its distinct taste and texture.