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.

Buckwheat An herb grown for its triangular seeds which are used as a cereal grain.
The Kernel of Wheat
Endosperm 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 soluble fiber.
Enriched Flour 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.
Lecithin 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
Monocalcium Phosphate A buffering and neutralizing agent in Baking Powder.
Nonfat Milk Solids The solid residue produced by removing the water from defatted cows milk.
Salt 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 acidic factor).
Sodium Bicarbonate Baking Soda, and also an ingredient in our baking powder.
Soy Grits A derivative of the soy bean.
Sturdiwheat Fraction Our special grind including inner bran, aleurone and adjacent portions of the wheat kernel that was developed for its flavor and nutritional properties.
Unbromated Flour 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.
Wheat 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 Products
  • Durum–Used in Semolina for Pasta
  • Hard White–Bread Flour
  • Soft White–Non-yeast Bakery Products
Wheat Bran (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 – primarily insoluble.
Wheat Germ (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 flour.
Yeast A primary leavening agent, consumes sugar and produces carbon dioxide. Protein, or gluten, in the wheat captures and retains some of the gas.