Authentic Granary

Granary malted wheat flakes add a nutty flavor and texture to the bread. They are a source of whole grains, which can contribute to dietary fiber intake. The malting process may enhance the flavor and nutritional profile of the wheat.

Water is a fundamental ingredient in bread making, essential for hydrating the flour and activating yeast. It plays a crucial role in the dough's consistency and texture. Water itself does not provide nutritional value but is necessary for the baking process.

Malted barley flour is used to enhance flavor and color in baked goods. It contains enzymes that can aid in the fermentation process. While it adds flavor, it does not significantly alter the nutritional profile of the bread.

Yeast is a leavening agent that helps bread rise by producing carbon dioxide during fermentation. It is essential for creating the light and airy texture of bread. Yeast itself does not provide significant nutritional benefits.

Wheat protein, often in the form of gluten, provides elasticity and structure to bread dough. It is a plant-based protein source but may not offer a complete amino acid profile. It is crucial for the texture of bread but can be problematic for those with gluten sensitivities.

Salt is used in bread to enhance flavor and control yeast activity. It is a common ingredient in baking, but excessive consumption can lead to health issues. In moderation, it is essential for the flavor profile of bread.

Vinegar is used in bread making to enhance flavor and improve shelf life. It can also help strengthen the dough structure. While it adds flavor, it does not significantly impact the nutritional profile of the bread.

Soya flour is used to improve the texture and nutritional profile of bread. It is a source of plant-based protein and can enhance the bread's protein content. However, it may not be suitable for those with soy allergies.

Barley flour is used to add flavor and nutritional value to bread. It contains dietary fiber and can contribute to a more complex flavor profile. However, it is not as commonly used as wheat flour in baking.

E472e is an emulsifier used to improve the texture and shelf life of bread. It helps maintain the consistency of the dough and prevents staling. While it is a processed additive, it is generally considered safe for consumption.

Barley fibre is added to increase the dietary fiber content of bread. It can support digestive health and contribute to a feeling of fullness. While beneficial, it does not significantly alter the overall nutritional profile of the bread.

Ascorbic acid is used as a flour treatment agent to improve dough strength and volume. It acts as an antioxidant and can enhance the quality of the bread. While it is a form of vitamin C, its primary role in bread is functional rather than nutritional.

Refined grain flour stripped of bran and germ.

Caramelised sugar is used to add sweetness and color to bread. It is a form of refined sugar, which can contribute to increased calorie intake and potential blood sugar spikes. Excessive consumption of refined sugars is linked to various health issues.