French baguette take & bake

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Water is a fundamental ingredient used to hydrate and activate yeast in bread making. It plays a crucial role in dough formation and texture. It is a natural and essential component with no processing concerns.

Yeast is a microorganism used in baking to ferment sugars, producing carbon dioxide and alcohol which cause dough to rise. It is a natural leavening agent that enhances flavor and texture. Yeast is generally considered safe and beneficial in baking.

Salt is used in baking to enhance flavor and control yeast activity. It is a natural mineral that also strengthens gluten structure in dough. While essential in small amounts, excessive consumption can lead to health issues.

Enriched wheat farina is a refined wheat product fortified with vitamins and minerals. It is similar to enriched wheat flour but in a coarser form. It provides texture and nutritional fortification in baked goods.

Cultured wheat flour is treated with natural cultures to enhance flavor and shelf life. It is a natural alternative to chemical preservatives. The fermentation process can improve digestibility and flavor.

Fermented wheat flour undergoes a fermentation process that can enhance flavor and digestibility. It is used to improve the texture and taste of baked goods. Fermentation can also increase the bioavailability of nutrients.

Malted barley extract is used as a natural sweetener and flavor enhancer in baking. It is derived from sprouted barley grains and contributes to the browning and flavor of bread. It is minimally processed and provides a natural source of sweetness.

Refined grain flour stripped of bran and germ.