Contains Malted Barley Flour As A Natural Enzyme Additive

Malted barley flour is made from barley grains that have been allowed to sprout, or germinate, and then dried. This process activates enzymes within the grain, which are useful in baking and food production. It is a whole grain product.

Malted barley flour is often used as a natural source of enzymes in baked goods, particularly bread, to improve dough handling and crust color. It can also add a slightly sweet, malty flavor to products like snack mixes, cereals, and beverages.

Malted barley flour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of carbohydrates and some B vitamins. Regulatory bodies like JECFA have evaluated malted barley products, but no specific ADI is typically set for whole grain ingredients used in this manner. Evidence does not suggest adverse health effects at typical consumption levels.