Organic Cultured Wheat

Organic Cultured Wheat is a flour that has been treated with beneficial bacteria and enzymes, often from a starter culture. This process, called culturing or fermentation, changes the flour's properties, making it more digestible and improving its baking qualities. It is made from organic wheat.

Manufacturers use Organic Cultured Wheat as a natural preservative and dough conditioner in baked goods. It helps extend shelf life by inhibiting mold growth and also improves the texture and flavor of bread and other baked items. It is commonly found in breads, buns, and sandwich rolls.

Organic Cultured Wheat is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The culturing process can break down some compounds in wheat, potentially making it easier to digest for some individuals. Regulatory bodies like JECFA and EFSA have evaluated similar fermented ingredients. Evidence does not suggest adverse health effects at typical consumption levels.