Traditional Yellow Cake Mix

Wheat flour is the powder made from grinding wheat. The wheat grain has three parts: the endosperm (mostly protein and starch), the germ (protein, fat and vitamins) and the bran (fiber). Wheat flour, also called white flour or refined flour, is made from the endosperm only. Whole wheat flour includes the endosperm, bran and germ. Flour may be unbleached or bleached. Bleaching softens the flour and lightens the flour, producing baked goods with a softer texture, more volume and a brighter color than baked goods made from unbleached flour. Flour may be enriched or unenriched. Enriched flour includes added nutrients that were lost when the brand and germ were removed during processing.

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Niacinamide (niacin) is a nutrient that is essential for human health, and is one of the B vitamins.

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Iron is a nutrient that is essential for human health. Iron salts help to ensure that iron is readily absorbed from food, including ferric orthophosphate and ferrous sulfate.

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Thiamin Mononitrate is a stable source of vitamin B1, a nutrient essential for human health.

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Riboflavin, or vitamin B2, is a nutrient that is essential for human health.

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Folic acid is a nutrient that is essential for human health, and is one of the B vitamins.

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Baking soda, or sodium bicarbonate, helps baked goods rise as it forms carbon dioxide gas when it mixes with acidic ingredients such as vinegar, honey or lemon juice. It is a fine, white salt made of sodium and bicarbonate.

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Calcium Phosphate, also known as monocalcium phosphate or calcium dihydrogen phosphate, helps baked goods rise during baking. When mixed with baking soda and a liquid, calcium phosphate produces carbon dioxide gas bubbles and a salt.

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Sodium aluminum phosphate, also known as sodium aluminium phosphate, combines with baking soda to produce carbon dioxide gas, which helps baked products to rise.

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Canola oil is an edible vegetable oil derived from seeds of rape plants that produce oil with less than 2% erucic acid content. It was originally developed in Canada, and its name is believed to be shortened from "Canada Oil Low Acid".

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Starch enhances the texture or keeps ingredients from separating in breads, pancakes, cereals, noodles and other food products. It comes from a variety of vegetable sources, including corn, wheat, rice, and potatoes. Starch may be modified by grinding or treating with enzymes or other substances to enhance its performance.

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Dextrose helps dough rise and brown. It is a form of glucose derived from starches. Anhydrous dextrose is powdered dextrose, or dextrose with all water removed.

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Salt is used to enhance flavor or preserve foods, and is sourced from the earth or sea; also known as sodium chloride.

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Propylene glycol esters of fatty acids, including propylene glycol monostearate and sorbitan monostearate, help to blend mixtures that might otherwise separate, such as oil and water mixtures. They are produced by reacting fats with propylene glycol, a food additive that helps create the smooth, creamy texture of ice cream.

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Starch enhances the texture or keeps ingredients from separating in breads, pancakes, cereals, noodles and other food products. It comes from a variety of vegetable sources, including corn, wheat, rice, and potatoes. Starch may be modified by grinding or treating with enzymes or other substances to enhance its performance.

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Mono and diglycerides are fats that keep blended ingredients from separating. Mono and diglycerides can be made from either animal or vegetable fat; currently, ours are derived from vegetable fat.

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Artificial flavor enhances or adds flavor to food, but does not come from the food normally known for that flavor. As examples, either synthetic lemon flavoring or flavor extracted from limes, used to enhance a lemon-flavored product, would be considered artificial flavor. Vanillin is considered natural flavor when it comes from vanilla beans, but artificial when it is synthetic, although it is chemically identical from both sources.

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Cellulose, cellulose gum, methylcellulose, and cellulose gels thicken and help to blend mixtures that might otherwise separate, such as oil and water mixtures. They are commonly used as alternatives to gelatin and gluten in vegan-friendly products. Cellulose comes from the cell walls of plants.

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Xanthan gum is a natural gum that thickens, gels and keep foods from separating. It comes from Xanthomonas bacteria.

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Sodium stearoyl lactylate prevents blended mixtures from separating, dry mixtures from clumping, and prevents mold. It is made from stearic acid (obtained from fats and oils), lactic acid (made by fermenting sugars) and salt.

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Cellulose, cellulose gum, methylcellulose, and cellulose gels thicken and help to blend mixtures that might otherwise separate, such as oil and water mixtures. They are commonly used as alternatives to gelatin and gluten in vegan-friendly products. Cellulose comes from the cell walls of plants.

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Artificial colors enhance or add color to food and may be man-made or from natural sources.

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Artificial colors enhance or add color to food and may be man-made or from natural sources.

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Citric acid is used to add flavor or to prevent foods from spoiling, and is found in lemons, limes and other sour fruits or produced by fermentation.

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BHT, or butylated hydroxytoluene, keeps foods fresh by preventing oxygen in the air from reacting with ingredients in food (oxidation).

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