Also known as vitamin B3.
Used in baking to enrich as a nutrient and is essential for converting food into fuel!
Iron de-oxified, in essence is mostly iron.
Another nutrient in the lineup, supports oxygen balance throughout the body.
Also known as vitamin B1.
A nutrient essential to breaking down carbohydrates, aides in digestion.
Also known as vitamin B2.
Added nutrient that can support healthy skin and supports maintaining and building body tissue.
Also known as vitamin B9.
Helps the body convert carbohydrates into fuel!
Flour milled from the entire wheat kernel. This includes the fiber, nutrients and oils in the germ and the bran from the coat. This is the foundation of raised wheat bread.
Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread.
Meet one of our suppliers at
Grain Craft
Wheat was first planted in the United States in 1777 as a hobby crop.
Wheat is grown in 42 states in the United States.
Flour milled from the starchy center of a wheat kernel, excluding the germ and bran, that is enriched with thiamin, riboflavin, niacin, folic acid, and iron replacing the nutrients and vitamins lost in the milling process. This is the foundation of raised wheat bread.
Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread. It produces a softer, lighter crumb with a sweeter flavor than whole wheat flour, but has less fiber.
Meet one of our suppliers at
Grain Craft
After the Great Depression, US federal agencies conducted nutritional surveys. The results revealed nutrient deficiencies throughout the population. In 1941 the federal government launched a voluntary flour and bread enrichment program. By 1943 enrichment of bread products was required! Although the measure was lifted in 1948 enriched four is still widely used in many products for the same nutritional benefits.
A blend of grains and seeds including steel cut wheat, steel cut oats, oat flakes, barley flakes, soft white wheat flakes, amaranth, flax seeds, wheat germ, whole grain corn meal, sunflower seeds, oat fiber, cracked wheat, poppy seeds, quinoa, triticale flakes, rye flakes, red wheat bran, millet, pumpkin seeds, chia seeds, golden flax, brown rice, spelt flakes, buckwheat groats, khorasan wheat flakes, sorghum, and durum wheat flour.
Imparts flavor, adds texture and nutrition to the loaf.
The first cereal grains were domesticated by early primitive humans. About 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crecent region. Emmer wheat, einkorn wheat and barley were three of the so-called Neolithic founder crops in the development of agriculture.
Whole grain product made by griding wheat berries in to coarse particles.
Imparts flavors, adds textures and nutrition to the loaf.
Record of cracked wheat use dates back to 1,000 BC by the Romans, Arabs, and Egyptians.
A single cell microorganism.
Gives leavened bread it's flavor characteristic and crumb texture. Without baker's yeast, you'd have flat bread.
The first record of baker’s yeast usage was traced back in the ancient Egyptian era. It was used to bake the bread.
It's H2O, what the earth and our bodies are mostly made of.
Triggers all natural chemical processes by hydrating the ingredients in the formation of the dough.
75% percent of your brain is water and you could only survive about a week without it?
Water regulates human body tempurature, cushions joints and protects organs and tissues, so drink up!
Almost 97% of the worlds water is undrinkable, about 2% is locked in glaciers or ice caps, which leaves just about 1% for human and agricultural needs.
A sweet substance that consists essentially of sucrose obtained from sugarcane or sugar beets.
Imparts flavor, feeds the yeast, and contributes to crust color. It helps create the beautiful crust, texture, and delicious taste.
When sugar was founded, it was used for medicine not food. Sugar was also called 'sweet salt'.
A sweet, viscous fluid made by bees from nectar collected from flowers.
Imparts flavor, feeds the yeast, and lends to freshness as it retains moisture in the finished product. It's what makes our Honey Wheat perfectly sweet.
MEET ONE OF OUR SUPPLIERS AT GLORYBEE
Honey is the ONLY food source produced by an insect that humans eat.
A typical Bee colony consists of 30,000 to 60,000 bees.
99% of the bee colony is made up of female bees known as worker bees.
A liquid sweetner made from the sap of the agave plant.
Imparts flavor, feeds the yeast amd lends to freshness as it retains moisture in the finished product.
The Agave tenquilana plant is used to produce tequila, and agave syrup is the byproduct of this process.
A sweet, viscous fluid obtained from refining of sugarcane or sugar beet juice into sugar.
Impart flavor, provide unique sweetness to the bread.
Each stalk of sugarcane contains about 30 teaspoons of sugar and 6 teaspoons of molasses.
Proteins found in wheat. Gluten is the glue that helps hold the bread together.
When mixed with water, gives the dough extra elasticity to hold the gas created by yeast fermentation which allows the bread to rise.
Wheat Gluten has been used in China since the 6th century as a substitute for meat consumption.
Potato that has been dehydrated and made into flakes.
Imparts flavor, adds texture and moisture to the loaf.
Prepared dehydrated potatoes are good sources of vitamin C and the B vitamins. They also supply protein and fiber.
A dairy product made by churning cream.
Gives the bread a rich flavor as well as softens the crumb structure (bread texture). As an added bonus it aids in slicing. Bread and butter, the perfect match!
The world's earliest butters were made from the milk of yak, sheep and goats - not cows!
Baked goods get their different textures depending on how butter is combined with flour and sugar.
A mineral composed primarly of sodium chloride.
Imparts flavor, controls fermentation, and strengthens the dough. Salt makes your Naked Bread tasty and pretty.
Roman soldiers were sometimes paid in salt - which is where the world 'salary' comes from.
Otherwise known as Vitamin C.
Helps the dough to develop by helping the yeast react faster and strengthening the dough resulting in better loaf volume and softness. Because it is used for a specific affect on the dough, the Food and Drug Administration requires us to list it as a dough conditioner.
Hungarian biochemist, Dr. Albert Szent-Gyorgi, first isolated vitamin C in 1928.
Highly specialized proteins that build and breakdown organic matter. Enzymes work hard to create a great baked product!
Used to help dough withstand the process of baking and also to improve the finished product quality.
Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.
A mix of acetic acid and water. Acetic acid has antibacterial and antifungal properties.
Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.
The name vinegar comes to us from the French word, "vin aigre" which means sour wine.
Vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration.
A type of edible vegetable oil that is derived from the palm fruit, grown on the African oil palm tree.
Gives the bread a rich flavor and softens the crumb structure (bread texture).
Naked Bread uses RSPO Certified Mass Balanced Palm Oil.
The Mass Balance supply chain system administratively monitors trade in RSPO-certified sustainable palm oil and its derivatives throughout the supply chain.
RSPO certification is an assurance to the customer that the standard of production is sustainable.
Ground sesame seeds in powdery form.
Imparts flavor. Sesame flour has nutty and sweet flavor.
The Romans ground sesame seeds with cumin to make a pastry spread for bread. Once it was thought to have mystical powers, and sesame still retains a magical quality, as shown in the expression "open sesame," from the Arabian Nights tale of "Ali Baba and the Forty Thieves."
Oats are a versatile, nutrient-rich cereal grain used throughout the world. They are frequently used for breakfast porridge, granola, oat-milk, and baking.
Oats can lighten texture, while inclusion of whole oats add complexity to baked goods. Oats provide a crunch and slightly nutty flavor when added to breads, muffins, and granolas.
Meet one of our suppliers at
Grain Craft
Wild Oats are believed to have been first cultivated over 11,000 years ago in the Jordan Valley in the Middle East. Originally, oats were grown as a secondary crop and remained that way until Europeans began growing domesticated oats about 3000 years ago.
Organic flour milled from the starchy center of a wheat kernel, excluding the germ and bran, that is enriched with thiamin, riboflavin, niacin, folic acid, and iron replacing the nutrients and vitamins lost in the milling process. This is the foundation of raised wheat bread.
Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread. It produces a softer, lighter crumb with a sweeter flavor than whole wheat flour, but has less fiber.
Meet one of our suppliers at
Grain Craft
Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.
Organic flour milled from the entire wheat kernel. This includes the fiber, nutrients and oils in the germ and the bran from the coat. This is the foundation of raised wheat bread.
Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread.
Meet one of our suppliers at
Grain Craft
Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.
A blend of whole grains including wheat, rye and triticale that have just begun to sprout and have been preserved in wheat sourdough to capture the nutritional benefits of the sprouted grains for baking.
Flour milled from sprouted whole grains. Sprouted Whole Wheat Flour is the result of germinating whole grain into a living plant. It is made from the entire plant – the germ, bran and endosperm.
Imparts flavor and adds nutrition to the loaf.
Sprouted grains have many health benefits. It’s the result of catching the sprouts during the germinating process. “This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted grains have more available nutrients than mature grains,” Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains.
A single cell microorganism.
Gives leavened bread it's flavor characteristic and crumb texture. Without baker's yeast, you'd have flat bread.
The first record of baker’s yeast usage was traced back in the ancient Egyptian era. It was used to bake the bread.
Proteins found in wheat. Gluten is the glue that helps hold the bread together.
When mixed with water, gives the dough extra elasticity to hold the gas created by yeast fermentation which allows the bread to rise.
Wheat Gluten has been used in China since the 6th century as a substitute for meat consumption.
Cultured Wheat Flour is a natural, clean label mold inhibitor and antimicrobial agent.
It is used as a natural preservative and allows our product to last longer.
A sweet substance that consists essentially of sucrose obtained from organic sugarcane or organic sugar beets.
Imparts flavor, feeds the yeast, and contributes to crust color. It helps create the beautiful crust, texture, and delicious taste.
Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.
Organic brown sugar is refined from sugar cane, with distinctive brown color due to the presence of molasses.
Organic brown sugar is used very similarly to organic cane sugar, but it provides a touch of extra flavor.
Brown sugar came into popular use with rise of European sugar plantations in the Caribbean in the 1700s. It was widely used as a sweetener in England and its American colonies, because it was much cheaper than white sugar.
A sweet, viscous fluid made by bees from nectar collected from flowers.
Imparts flavor, feeds the yeast, and lends to freshness as it retains moisture in the finished product. It's what makes our Honey Wheat perfectly sweet.
MEET ONE OF OUR SUPPLIERS AT GLORYBEE
Honey is the ONLY food source produced by an insect that humans eat.
A typical Bee colony consists of 30,000 to 60,000 bees.
99% of the bee colony is made up of female bees known as worker bees.
A dairy product made by churning cream.
Gives the bread a rich flavor as well as softens the crumb structure (bread texture). As an added bonus it aids in slicing. Bread and butter, the perfect match!
Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.
A mix of acetic acid and water. Acetic acid has antibacterial and antifungal properties.
Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.
The name vinegar comes to us from the French word, "vin aigre" which means sour wine.
Vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration.
A type of edible vegetable oil that is derived from the palm fruit, grown on the African oil palm tree.
Gives the bread a rich flavor and softens the crumb structure (bread texture).
Naked Bread uses RSPO Certified Mass Balanced Palm Oil.
The Mass Balance supply chain system administratively monitors trade in RSPO-certified sustainable palm oil and its derivatives throughout the supply chain.
RSPO certification is an assurance to the customer that the standard of production is sustainable.
The process of converting fermented sugars into carbon dioxide and ethanol gas, which makes the bread rise.
The embryo of the wheat kernel separated in milling and used especially as a source of vitamins and protein.
The firm, fibrous skin around the grain.
Organic Sunflower seeds are the fruit from the large flower head of the sunflower plant. It has a mild, nutty flavor.
Imparts flavor, texture and adds nutrition to the loaf.
Enos Slaughter and Stan Musial, both Hall of Famers, chewed on the seeds in the 1950s, but it wasn’t until baseball legend Reggie Jackson started chewing them in 1968 that sunflower seeds took hold in the minds and mouths of baseball players.
Organic Baby Oat Flakes are dehulled oats that have been cut, steamed, and rolled into a small flake.
Imparts flavor, texture and adds nutrition to the loaf.
Historical attitudes towards oats have varied. Oatbread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.
Organic oat fiber is made from the husk of the oats. The husk is ground down into a powder that can be used like flour.
Enhances softness and moisture of the bread along with adding nutrition to the loaf.
Historical attitudes towards oats have varied. Oatbread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.
GloryBee is more than just a honey and ingredients company. First off and foremost, it is a company of beekeepers who are not only passionate about supplying 100% pure honey, but who are also dedicated to taking care of bees.
Founded in Eugene, Oregon in 1975 by third generation beekeeper, Dick Turanski, beekeeping is at our roots. More than 40 years later, this still remains true. Alan Turanski, current President of GloryBee and son of Dick, is himself a beekeeper and has learned first-hand not only how fascinating and beautiful honeybees are but also how vital they are to our food supply and the overall health of our planet. RaeJean Wilson, Senior Vice President and daughter of Dick, became a honey enthusiast at a very early age as a result of growing up in a beekeeping family. Her appreciation only increased over time and led to a passion for helping protect the future of our honeybees.
Fun Fact:
The relationship between United States Bakery and GloryBee goes way back. As a matter of fact, United States Bakery was GloryBee’s first large manufacturing customer! It all began in 1975, when Dick Turanski, the first-generation owner of GloryBee, was selling 60 pound pails of honey to small local bakeries in the Eugene and Springfield area. Dick and his wife Pat loved to eat honey wheat bread from these small, local bakeries. This sparked an idea – why not partner with United States Bakery to create a honey wheat bread?! The rest you can say is history!
In 2012, GloryBee launched SAVE THE BEE®, a social responsibility program that directly supports organizations dedicated to saving honeybees. To learn more about SAVE THE BEE® and how you can help, we invite you to watch this video.
To learn more about GloryBee visit:
http://glorybee.com/
Meet the Schanz Family, one of our partners from Billings, Montana. Jeff's family has been farming for 4 generations since 1913.
With approximately 1,500 acres and an additional 500 acres used for winter grazing, the farm primarily goes winter wheat. Jeff is a graduate of Montana State and has a degree in engineering. The Schanz Farm focuses on quality, education and sustainability through no-till farming. They have been practicing no-till farming for over 25 years which greatly enhances soil while reducing erosion. No-till farming is a technique that increases the amount of water into the soil as well as retention, which results in a greater cycling of the nutrients in the soil.
For Jeff, the goal is to use the land as efficiently as possible while growing high quality crops in partnership with Grain Craft.
To learn more about Grain Craft, visit www.graincraft.com
Meet the Myers Family!
Jason Myers joined his grandfather and uncle in managing the family farm about two years ago, growing a variety of crops ranging from winter wheat, spring wheat and chickpeas. His time working outside of farming prepared him for embracing more of the “outside-the-box” thinking being applied to farming in an effort to implement practices that reduce impact on the land.
“There is a lot more strategy that goes into farming today,” said Jason, when asked about technology advances. “Better knowledge of fertilizer, improved management techniques, more wheat varieties and planting options are available, including new crops such as chickpeas.” The increase in farming pulses such as lentils and chickpeas reflect how farmers are reacting and adjusting to market preferences, along with consumer desire to better understand how their food is grown and the broader farm-to-table movement.
Jason continued, “I think it’s great that people want to know more about the origins of their food. They might even learn how much effort goes into that product on the shelf, the risks farmers encounter every growing season and how many people each farmer feeds.” The Myers family is hard at work feeding the world, while applying land-management strategies and testing new technologies in the pursuit of sustainable agriculture. It’s a big job, and through ADM Grower Connect, they hope to better connect consumers to their food and increase awareness of the challenges facing modern farmers.
Click here to learn more about ADM.
In 1966, Cargill started producing food-grade salt. Today, Cargill’s production capacity and supply chain has grown into creating a variety of salt solutions for customers. They operate seven food-grade salt plants in the United States, with products ranging from sea salt to the famous Alberger® Flake Salt. Cargill is a trusted salt supplier to many industries with a salt portfolio that includes core ingredient granulated salts, specialty flake salts, a full line of purified & gourmet sea salts, as well as sodium reduction products!
Cargill recognizes the responsibility that comes with operating a business of their scale and is committed to pursuing a sustainable supply chain that enriches their customers, employees, and communities. Cargill is committed to reducing its carbon footprint for the preservation of the planet and has recently made improvements in freshwater efficiency, greenhouse gas efficiency, and have made investments in energy efficiency.
Read more about Cargill Salt’s sustainability investments.
To learn more about where Cargill’s food salt comes from, watch this video.