Transglutaminase Enzyme binds the protein in wheat and flour and improves the characteristics of the dough and overall sensory properties of baked goods.

Antimicrobials are shelf life extenders derived from natural sources that help prevent spoilage in the baked goods industry.

Bacillus Coagulans is a heat stable probiotic strain that is used as a functional ingredient in the bakery and food industry which can deliver health benefits including a healthy gut and can assist with digestion.

Natural Flavors are a product that gives taste or enhances flavors in an existing product. Flavors help compensate for any loss of flavor caused by high temperatures.