Sturdiwheat processes only the highest quality wheat in order to retain the maximum nutritional value, reflecting our desire to offer natural, nutritious products. You can view the nutrition information and ingredients for any of our products in our online store by clicking on the Nutrition Facts link on the product detail page.
Glossary of our Basic Ingredients
When you read a nutrition label and
the ingredients list, do you have a
lot of questions? Use our glossary as a guide to the ingredients in Sturdiwheat's products.
An herb grown for its triangular seeds
which are used as a cereal grain.
The Kernel of Wheat
About 83 percent of the kernel weight
and the source of white flour. The endosperm contains
the greatest share of protein, carbohydrates and
iron, as well as the major B-vitamins, such as
riboflavin, niacin, and thiamine. It is also a source of
Wheat flour is said to be enriched if
each pound is supplemented with various vitamins
and other items. B vitamins and iron are examples of
bread flour supplements.
A sugar occurring naturally in fruits and
honey. It is the sweetest of the foodstuffs, and can
be up to two times sweeter than sucrose. Fructose is
also absorbed by the body more slowly than sugar.
A natural antioxidant and emollient composed
of units of choline phosphoric acid, fatty
acids and glycerin. Sturdiwheat uses soy lecithin.
Lecithin enhances the lubricity in low fat bakery
A buffering and neutralizing
agent in Baking Powder.
Nonfat Milk Solids
The solid residue produced by
removing the water from defatted cows milk.
A compound formed by the interaction of an
acid and a base. Sodium chloride, common table
salt is sodium (the alkali or base) and chloride (the
Baking Soda, and also an
ingredient in our baking powder.
A derivative of the soy bean.
Our special grind including
inner bran, aleurone and adjacent portions of the
wheat kernel that was developed for its flavor and
Potassium bromate is a dough
conditioner added to some flours. We believe there
may be health risks associated with the additive and
do not use flours treated with potassium bromate.
Einkorn is the ancient ancestor of several
hundred varieties of wheat grown in the U.S. These
varieties can be grouped into six classes:
Hard Red Winter Wheat–Bread Flour (High
Gluten, or Protein)
Hard Red Spring Wheat–Bread Flour
Soft Red Winter Wheat–Non-yeast Bakery
Durum–Used in Semolina for Pasta
Hard White–Bread Flour
Soft White–Non-yeast Bakery
(About 14 1⁄2 percent
of the kernel weight) Bran is
included in whole wheat flour
and can also be bought separately.
The bran contains a
small amount of protein,
large quantities of the three
major B-vitamins, trace
minerals, and dietary fiber –
(About 2 1⁄2
percent of the kernel
weight) The germ is the
embryo or sprouting section
of the seed, often
separated from flour in
milling because the fat
content (10 percent)
limits the flour’s shelf life.
The germ contains
minimal quantities of
high quality protein and
a greater share of B-complex
vitamins and trace
minerals. Wheat germ can
be purchased separately
and is part of whole wheat
A primary leavening
agent, consumes sugar and
produces carbon dioxide. Protein,
or gluten, in the wheat captures and
retains some of the gas.