By Ed Bruske
aka The Slow Cook
No sooner were the pixels dry on this morning's post about a whole wheat bagel breakfast than I managed to scrounge a shipping carton listing the ingredients.
Like the hamburger bun served at my daughter elementary school last month, the bagel is made by a company called Bake Crafters in Collegedale, Tenn. And, like the hamburger buns, the English muffins arrive frozen and only need to be thawed to be served. The listed ingredients are these:
Whole wheat flour, bleached bromated enriched wheat flour (niacin, thiamine mono-nitrate, ferrous sulfate, potassium bromate, riboflavin), water, brown sugar, granulated sugar, contains 2% or less of the following ingredients: salt, yeats, vital wheat gluten, mono- & diglycerides, dried honey (honey, invert sugar, corn syrup, wheat flour, wheat starch, soy flour and silicone dioxide), dried molasses (molasses, soy flour, corn starch, and silicone dioxide), guar gum, corn meal, malted barley flour, corny syrup solids, caramel color, calcium propionate, soybean oil, ascorbic acid, L-cystene, soy four, enzymes.
Obviously, that's why it tasted so good.
According to the Bake Crafters website, one whole wheat bagel is the equivalent of two bread servings in the school meal program. Unfortunately, the website does not give calore information for the bagel.
10 months ago