Peanut Butter & Strawberry Jam Sandwich

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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Malted barley flour helps bread rise by providing nutrients for the yeast. It is the flour made by soaking, drying and grinding barley.

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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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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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Molasses is a thick, brown, syrupy sweetener derived from sugarcane or sugar beets.

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Fully hydrogenated oils add texture and prevent foods from separating because they have undergone a process that makes them nearly solid at room temperature. The oils are extracted from a variety of seeds, beans, nuts or other vegetable sources before hydrogenation, including soybean, rapeseed, coconut, palm and cottonseed.

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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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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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Pectin is the gelling agent in jams and jellies. It comes from the cell walls of plant material, including pears, apples and citrus fruits.

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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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Potassium sorbate and sorbic acid preserve food by preventing yeast, mold and bacteria growth. Potassium sorbate is the potassium salt of sorbic acid.

Definition provided by The J.M. Smucker Company