Ingredients
Wheat Flour [with Calcium, Iron, Niacin (B3) and Thiamin (B1)], Water, Yeast, Salt, Sugar, Wheat Gluten, Vegetable Oils (Rapeseed and Sustainable Palm), Maize, Emulsifiers: E472e, E471; Soya Flour, Rice Flour, Preservative: Calcium Propionate; Acidity Regulator: Tartaric Acid; Flavouring, Flour Treatment Agent: Ascorbic Acid (Vitamin C ).
Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold. Produced in a bakery which uses milk and sesame seeds.
I'm an avid enthusiast with a profound understanding of the culinary world, particularly the intricate science behind baking and the diverse array of ingredients that contribute to creating the perfect loaf. My knowledge extends beyond the basics, encompassing the nuances of each component and how they interact to yield a delightful end product. Allow me to break down the provided information on the ingredients in the article, drawing on my expertise to elucidate their roles in the baking process.
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Wheat Flour [with Calcium, Iron, Niacin (B3), and Thiamin (B1)]: The foundation of most bread, wheat flour provides structure and texture. The added calcium, iron, niacin, and thiamin are essential nutrients that contribute to the nutritional value of the bread.
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Water: An indispensable element in bread making, water hydrates the flour and activates the yeast, initiating the fermentation process crucial for bread leavening.
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Yeast: A microorganism that ferments sugars in the dough, producing carbon dioxide gas that causes the bread to rise. This is a fundamental leavening agent in most bread recipes.
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Salt: Aside from enhancing the flavor, salt regulates yeast activity and strengthens gluten structure, contributing to the texture and shelf life of the bread.
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Sugar: Acts as food for the yeast, promoting fermentation and enhancing the flavor. It also plays a role in the browning of the crust during baking.
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Wheat Gluten: Isolated wheat protein that strengthens the dough, providing elasticity and structure. This is particularly important in bread-making, as it contributes to the final texture.
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Vegetable Oils (Rapeseed and Sustainable Palm): These oils add moisture to the bread, enhancing its softness and extending its shelf life. Sustainable palm oil is an environmentally conscious choice.
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Maize: Most likely used as cornmeal or corn flour, adding a distinct flavor and texture to the bread. It could also contribute to the overall nutritional profile.
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Emulsifiers (E472e, E471): These help stabilize the dough by improving the interaction between water and fats, resulting in a smoother and more uniform texture in the final product.
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Soya Flour: A protein-rich ingredient that enhances the nutritional content of the bread and contributes to its structure.
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Rice Flour: Often used to prevent sticking during the baking process, rice flour may also add a subtle texture to the crust.
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Preservative: Calcium Propionate: Extends the shelf life of the bread by inhibiting the growth of mold and bacteria.
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Acidity Regulator: Tartaric Acid: Affects the acidity of the dough, influencing the activity of the yeast and contributing to the overall flavor profile.
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Flavouring: Provides additional taste complexity to the bread, making it more enjoyable.
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Flour Treatment Agent: Ascorbic Acid (Vitamin C): Strengthens the gluten network, improving the dough's elasticity and resulting in a better-textured bread. It also acts as a natural dough improver.
Allergy Advice: The inclusion of this section aligns with current labeling standards, ensuring consumers are informed about potential allergens. In this case, it warns about gluten-containing cereals and mentions the possibility of cross-contamination with milk and sesame seeds, addressing concerns for individuals with specific dietary restrictions or allergies.
In conclusion, the meticulous selection and combination of these ingredients not only contribute to the sensory experience of the bread but also reflect a comprehensive understanding of both the art and science of baking.
