Warburtons Protein Thin Bagels

The pulse blend includes navy bean flour, chickpea flour, pea protein, and pea fiber, which are rich in protein and fiber. These ingredients enhance the nutritional profile by providing plant-based protein and dietary fiber. They are minimally processed and contribute to satiety and digestive health.

The seed mix includes sesame seed, sunflower seed, brown linseed, millet seed, and poppy seed, which are nutrient-dense whole foods. They provide healthy fats, fiber, and essential minerals. Whole seeds are minimally processed and contribute to heart health and satiety.

Water is a fundamental ingredient used to hydrate and bind ingredients in dough. It is essential for the baking process and does not contribute calories or nutrients. Its role is primarily functional in the dough formation.

Wheat gluten is used to improve the texture and elasticity of dough. It is a concentrated source of protein but may cause issues for those with gluten sensitivity or celiac disease. It is a functional ingredient that enhances the structural integrity of baked goods.

Yeast is a microorganism used in baking to leaven dough, creating a light and airy texture. It is a natural ingredient that contributes to the fermentation process. Yeast is generally considered safe and beneficial for bread making.

Malted wheat flour is used to enhance flavor and color in baked goods. It is made by sprouting wheat grains and drying them, which can increase enzyme activity. It is a functional ingredient that adds a subtle sweetness and improves browning.

Malted barley flour is used to improve flavor and texture in baked products. It is produced by malting barley grains, which enhances enzyme activity. This ingredient contributes to the browning and flavor profile of baked goods.

Salt is used to enhance flavor and control yeast activity in baking. It is a common culinary ingredient that is essential for taste. While necessary in small amounts, excessive consumption can lead to health issues.

E466, also known as carboxymethyl cellulose, is used to stabilize and thicken food products. It is a synthetic additive that helps maintain texture and consistency. Generally considered safe, but excessive consumption may affect gut health.

Maize, or corn, is used as a filler or to add texture in baked goods. It is a whole grain that provides carbohydrates and some fiber. While not particularly nutrient-dense, it is a common ingredient in many food products.

Soya flour is used to enhance protein content and improve texture in baked goods. It is derived from soybeans and provides plant-based protein. While beneficial for protein content, it may cause allergies in sensitive individuals.

Rice flour is used as a gluten-free alternative to wheat flour in baking. It provides a light texture and is suitable for those with gluten intolerance. While not particularly nutrient-rich, it is a versatile ingredient in gluten-free baking.

Citric acid is used to regulate acidity and enhance flavor in food products. It is a naturally occurring compound found in citrus fruits. Generally recognized as safe, it is widely used in the food industry.

Ascorbic acid (Vitamin C) and E920 (L-cysteine) are used to improve dough strength and elasticity. They are common additives in bread making to enhance texture. While generally safe, they are synthetic additives used in processed foods.

Refined grain flour stripped of bran and germ.

Emulsifiers like E472e and E481 are used to improve texture and extend shelf life in baked goods. They are synthetic additives that can be found in processed foods. While generally recognized as safe, they may contribute to digestive issues in sensitive individuals.

Calcium propionate is used to prevent mold growth and extend the shelf life of baked goods. It is a synthetic preservative commonly used in the food industry. While effective, it may cause allergic reactions or digestive issues in sensitive individuals.