Grains are divided into two subgroups: whole grains and refined grains. “Whole grain” means all the parts of the grain kernel - the bran, germ and endosperm – are used, allowing for a more nutritious product compared to foods made with refined grains.
See individual products for ingredient lists. The following are some of the whole grains you’ll find in our breads: Amaranth, Barley, Buckwheat, Corn, Millet, Oats, Quinoa, Rice, including brown and wild varieties, Rye, Sorghum, Teff, Triticale, Wheat f
The 2010 Dietary Guidelines for Americans recommends at least 48 grams of whole grains and 25 to 38 grams of fiber per day, much of which may come from whole grain products, such as whole grain bread.
A serving of whole grains is defined as 1 slice of bread; about 1 cup of ready-to-eat cereal, or ½ cup of cooked cereal, rice or pasta. Adults should be eating 3 to 5 servings of whole grains every day.
Whole wheat is one kind of whole grain, so all whole wheat is whole grain.
We do not use bromated flour or potassium bromate in any of our breads.
Many of our products are Kosher and are indicated on the packaging.