Wheat Thin Sandwich Buns

by Ozery Bakery

These sandwich buns are a decent choice with mostly clean ingredients and organic flours. They avoid common bakery pitfalls like seed oils and artificial preservatives, though the refined flour content and added sugar prevent a higher grade.

• FILTERED WATER – safe · Pure water used as the primary liquid in bread making. Safe and necessary for dough formation.
• ORGANIC STONE GROUND WHOLE WHEAT FLOUR – beneficial · Minimally processed whole grain flour that retains fiber, vitamins, and minerals. Stone grinding preserves more nutrients than industrial milling.
• ORGANIC UNBLEACHED FLOUR – safe · Refined wheat flour without chemical bleaching agents. While less nutritious than whole wheat, it's cleaner than conventional bleached flour.
• WHEAT FLOUR – safe · Component of the enriched flour blend. Standard refined flour that provides structure but lacks the nutrients of whole grain.
• NIACIN – safe · Vitamin B3 added to enriched flour to replace nutrients lost in processing. Required fortification in many countries.
• IRON – safe · Ferrous sulphate added to enriched flour for iron fortification. Standard practice to prevent deficiency.
• THIAMIN MONONITRATE – safe · Vitamin B1 added to enriched flour. Stable form of thiamin used in food fortification.
• RIBOFLAVIN – safe · Vitamin B2 added to enriched flour. Essential nutrient replacing what's lost in grain processing.
• FOLIC ACID – safe · Synthetic form of folate added to enriched flour. Helps prevent neural tube defects but some prefer natural folate.
• YEAST – beneficial · Natural leavening agent that ferments sugars to create rise. Provides B vitamins and can improve digestibility.
• ORGANIC CANE SUGAR – safe · Minimally processed sugar that feeds yeast and adds slight sweetness. Organic version avoids pesticide residues.
• ORGANIC SUNFLOWER OIL – safe · Non-GMO oil high in vitamin E. While still an omega-6 oil, it's a better choice than typical seed oils when organic.
• SEA SALT – safe · Less processed than table salt with trace minerals. Controls yeast activity and enhances flavor.
• CULTURED WHEAT STARCH – safe · Natural preservative made by fermenting wheat starch. Inhibits mold without synthetic chemicals.
• CITRIC ACID – safe · Natural acid from citrus fruits that acts as a preservative and dough conditioner. Generally recognized as safe.
• AMYLASE – safe · Natural enzyme that breaks down starches to improve texture and shelf life. Commonly used in commercial baking.
• ASCORBIC ACID – safe · Vitamin C used as a natural dough conditioner and antioxidant. Improves dough strength and shelf life.

Uses organic flours

No artificial preservatives

Avoids common seed oils

Contains whole grain flour

Natural fermentation process

Contains refined white flour

Added sugar

Not 100% whole grain

Fortified vitamins indicate processing