12 grain

Enriched unbleached flour is a refined flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grain flours. The enrichment process adds back some nutrients lost during processing.

Wheat flour is a staple ingredient in many baked goods. It is a source of carbohydrates and some protein. However, it lacks the fiber content of whole wheat flour.

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. This can improve the browning and flavor of bread.

Niacin is a B vitamin essential for energy metabolism and DNA repair. It is often added to enriched flours to prevent deficiencies. It supports overall health by aiding in the conversion of food into energy.

Reduced iron is added to foods to prevent iron deficiency anemia. It is a bioavailable form of iron that helps in the production of red blood cells. Iron is crucial for oxygen transport in the body.

Thiamine mononitrate is a form of vitamin B1 added to foods to prevent deficiencies. It plays a key role in energy metabolism and nerve function. It is essential for converting carbohydrates into energy.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to enriched flours to prevent deficiencies. It helps in the metabolism of fats, drugs, and steroids.

Folic acid is a synthetic form of folate, a B vitamin important for DNA synthesis and repair. It is crucial during periods of rapid growth, such as pregnancy. It helps prevent neural tube defects in developing fetuses.

Water is a basic ingredient used to hydrate and bind ingredients in dough. It is essential for the baking process and does not contribute calories. It helps in the formation of gluten, providing structure to baked goods.

Wheat bran is the outer layer of the wheat kernel, rich in fiber and nutrients. It aids in digestion and promotes a healthy gut. It is often added to increase the fiber content of baked goods.

Barley flakes are whole grain barley that has been steamed and rolled. They are a good source of dietary fiber and nutrients. They contribute to heart health and help maintain stable blood sugar levels.

Corn grits are coarsely ground corn used to add texture and flavor to baked goods. They are a source of carbohydrates and provide some essential nutrients. However, they lack the fiber and nutrients found in whole corn.

Rolled oats are whole oats that have been steamed and flattened. They are rich in fiber, particularly beta-glucan, which supports heart health. They provide a slow release of energy, helping to maintain stable blood sugar levels.

Sesame seeds are a nutrient-dense seed rich in healthy fats, protein, and minerals. They provide antioxidants and support heart health. They add flavor and texture to baked goods.