We know you want to feed your family the BEST!!
And we do TOO!!
And sometimes it is hard just to know what all those ingredients mean! Ingredients should be easy to read and understand what they are! If not, watch out!
Here are a few facts about these ingredients so you can see why we do not use them in our bakery!!! While we could go on for volumes, we are keeping this short! We encourage you to do some more research though!!
Enriched flour is flour in which most of the natural vitamins and minerals have been extracted. This is done in order to give bread a finer texture and increase shelf life.
When the bran and the germ (the parts of the wheat that contain fiber and nutrients) are removed, your body absorbs wheat differently. Instead of being a slow process that gives you steady bursts of energy, your body breaks down enriched flour more quickly, which typically raises blood sugar more quickly as well. This excess blood sugar has to be metabolized by the liver, and if there’s an excess of sugar, your body will store some of it as fat.
Barley malt powder is sometimes called flour as it is made from grain that is fermented, then dried and ground. The process turns the grain's starch into sugar. (Any processed ingredients aren't good for us!) This is also a huge allergen!
Reduced Iron is finely divided iron prepared by a chemical process (as by heating ferric oxide at a dull red heat in hydrogen) and used as a tonic.
Niacin, Thiamin Mononitrate (Vitamin B1, Riboflavin (Vitamin B2) While these may seem harmless. We stay away from all synthetic vitamins. Vitamins should come from whole food or plants.
Folic Acid This tends to bother digestive issues and cannot be tolerated by most people with IBS, intolerances, etc.
Soybean Oil while being highly processed is definitely not a good source of oil. Our family uses only Coconut or High Oleic Sunflower Oil in baking.
Wheat Gluten It's that scary ingredient that is concentrated gluten. We believe it adds to the cause of many gluten intolerances.
Monoglycerides is glycerol molecule is combined with either one (mono) or two (di) fatty acids to create a synthetic fat. Derived from the either vegetable oils, such as (soybean, sunflower, palm, cottonseed or canola) or animal fats (beef or pork). Either way sounds pretty gross. :(
Calcium Propionate (Preservative) That tells it off right there... We don't need or want preservatives!
DATEM is an acronym that stands for Diacetyl Tartaric Acid Esters of Monoglycerides. Some sources site that it is derived mainly from plant sources but some state that it comes from soybean oil or ethanol. It is a white powder that is an “ester” which by strict definition means “a compound made by replacing the hydrogen of an acid by an alkyl or other organic group. Many naturally occurring fats and essential oils are esters of fatty acids.” DATEM can predominantly be found in processed bread products. DATEM is used as an emulsifier or dough conditioner, meaning that it helps to create the kind of texture consumers expect from their bread and helps the bread to have a more uniform shape. DATEM has the ability to bind with gluten to create a strong bond that gives elasticity to products and extends their shelf life....
Grain Vinegar - Distilled White Vinegar: This vinegar, also known as “spirit” or “grain” vinegar, is made from corn- or wheat-based alcohol. We choose Apple Cider Vinegar because of the many health benefits!
Citric Acid is a weak organic acid that has the chemical formula C
6H 8O It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. We get ours from fruit and leave only the necessary ingredients in baked goods! :)
Calcium Sulfate is conventional in the baking industry to add sources of calcium to bread products as “dough conditioners.” Typically, calcium sulfate or calcium carbonate is added to dough in order to regulate pH and increase the electrolytic strength of soft water to prevent soft or sticky dough.
Potassium iodate is a food ingredient that oxidizes and strengthens gluten protein bonds in bread dough almost immediately after mixing. It accelerates the reactions which allow the bread to rise during baking.
Monocalcium phosphate (MCP) is a leavening acid commonly found in baked goods. It has a neutralizing value of 80 and is very fast acting. This does not allow bread to rise for the proper amount of time! Maybe that's how bread can rise in 20 minutes instead of several hours! :(
Soy lecithin An unfamiliar ingredient to most home bakers, lecithin is widely used in commercial baking. It's an emulsifier, an ingredient that helps other ingredients to mix more easily and remain mixed. Bakeries add lecithin to bread and other baked goods to improve doughs and batters, or to keep them from staling.
We are so glad you chose our family to bake for you! What our family eats is all we bake!! We hope you enjoy and don't forget to take advantage of our bun sale!!