Signature Tuscan White Loaf

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 in fermentation. This ingredient is minimally processed and adds nutritional value.

Niacin, also known as vitamin B3, is essential for energy metabolism and maintaining healthy skin and nerves. It is often added to enriched flours to replace nutrients lost during processing. This vitamin is crucial for converting food into energy.

Vitamin C — beneficial even when serving as a preservative.

Essential B vitamin — beneficial micronutrient.

Sea salt is a natural source of sodium and trace minerals, used to enhance flavor and control yeast activity in bread. It is minimally processed compared to refined table salt. This ingredient supports electrolyte balance and adds essential minerals.

Reduced iron is added to enriched flours to replace iron lost during processing. It is a common fortification to prevent iron deficiency anemia. While it helps meet dietary iron needs, its absorption can be less efficient than heme iron from animal sources.

Thiamine mononitrate is a form of vitamin B1 added to enriched flours to replace nutrients lost during processing. It is essential for carbohydrate metabolism and nerve function. This fortification helps maintain adequate thiamine levels in the diet.

Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent neural tube defects. It is crucial for DNA synthesis and cell division. This fortification is important for pregnant women to support fetal development.

Water is a fundamental ingredient in bread making, providing moisture and activating yeast. It is essential for dough formation and texture. This ingredient is natural and unprocessed.

Durum wheat semolina is a coarse flour used for its high protein content and gluten strength. It contributes to the structure and texture of bread. This ingredient is minimally processed and provides essential nutrients.

Yeast is a microorganism used in bread making to ferment sugars and produce carbon dioxide, causing the dough to rise. It is a natural ingredient essential for leavening. This ingredient is minimally processed and contributes to bread texture.

Cultured wheat flour is treated with natural cultures to enhance flavor and shelf life. It acts as a natural preservative in bread. This ingredient is minimally processed and helps maintain product freshness.

Enzymes are added to improve dough handling and bread quality by breaking down starches and proteins. They are naturally occurring and used in small amounts. This ingredient enhances the texture and shelf life of bread.