Fibre Fix

Wholemeal wheat flour is a whole grain ingredient that retains the bran and germ, providing more nutrients than refined flour. It is a good source of dietary fiber, vitamins, and minerals. The presence of whole grains supports digestive health and may reduce the risk of chronic diseases.

Water is a neutral ingredient used as a solvent and to provide moisture in food products. It does not contribute any calories or nutrients. Its primary role is to aid in the mixing and consistency of the dough.

The seed and grain blend includes a variety of seeds such as linseed, sunflower, chia, pumpkin, sesame, and hemp, which are rich in healthy fats, fiber, and essential nutrients. These seeds provide a diverse range of vitamins, minerals, and antioxidants. The blend enhances the nutritional profile of the product by adding omega-3 fatty acids and protein.

Wheat gluten is a protein derived from wheat that provides elasticity and structure to baked goods. It is commonly used to improve the texture and rise of bread. While it enhances the baking properties, it does not offer significant nutritional benefits.

Wheat bran is the outer layer of the wheat kernel, rich in dietary fiber and essential nutrients. It supports digestive health and helps in maintaining regular bowel movements. The inclusion of wheat bran enhances the fiber content of the product.

Yeast is a microorganism used in baking to ferment and leaven dough, contributing to the bread's texture and flavor. It is a natural ingredient that does not pose significant health risks. Yeast fermentation can also enhance the bioavailability of certain nutrients.

Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking, providing no significant nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Vegetable oils such as rapeseed and palm oil are high in omega-6 fatty acids, which can promote inflammation when consumed in excess. These oils are often highly processed, which may reduce their nutritional quality. Sustainable palm oil is less environmentally damaging, but health concerns remain.

Soya flour is a protein-rich ingredient derived from soybeans, used to enhance the nutritional profile of baked goods. It provides essential amino acids and is a source of plant-based protein. However, it may not be as beneficial as animal-based proteins due to differences in amino acid profiles.

Fermented wheat flour undergoes a natural fermentation process that can enhance nutrient absorption and improve gut health. The fermentation process may also reduce gluten content, making it easier to digest. It contributes to the flavor and texture of the bread.

Calcium carbonate is used as a dietary supplement to increase calcium content in food products. It is a common food additive that does not pose significant health risks when consumed in moderation. Its primary role is to fortify the product with calcium.

Ascorbic acid, also known as vitamin C, is used as a flour treatment agent to improve dough strength and bread volume. It is an antioxidant that supports immune function and skin health. Its inclusion in bread enhances the quality and nutritional value of the product.