Peanut Butter & Honey Spread Sandwich on Whole Wheat

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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Water is a transparent and nearly colorless liquid that is essential for human health.

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Sugar, or sucrose, provides sweetness and texture to foods, and is made by evaporating water from the syrup of sugar cane or sugar beets until sugar crystals form. Sugar may be granulated, or very finely ground into powder when a finer texture is desired.

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Yeast is used to make bread rise and beverages ferment. Yeast is a single-celled organism that typically consumes sugars and produces carbon dioxide gas and/or alcohol, depending on the type of yeast.

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Peanuts, also known as ground nuts or goobers, are legumes that are typically eaten roasted with oil, dry-roasted, boiled, salted or ground into peanut butter.

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Sugar, or sucrose, provides sweetness and texture to foods, and is made by evaporating water from the syrup of sugar cane or sugar beets until sugar crystals form. Sugar may be granulated, or very finely ground into powder when a finer texture is desired.

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Sugar, or sucrose, provides sweetness and texture to foods, and is made by evaporating water from the syrup of sugar cane or sugar beets until sugar crystals form. Sugar may be granulated, or very finely ground into powder when a finer texture is desired.

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Water is a transparent and nearly colorless liquid that is essential for human health.

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Honey is a thick, golden, liquid sweetener produced by bees from the nectar of flowering plants.

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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.

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Caramel color gives foods and beverages color, ranging from yellow-amber to dark brown. It is made by heating sugars or starch, either alone or in the presence of acids, alkalis or salts, a process called caramelization.

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Calcium Chloride helps fruit pieces stay firm in a jam or preserves by helping pectin form a firmer gel. It comes from limestone, or from combining ammonium carbonate and sodium chloride.

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Natural flavors enhance the flavor of foods and beverages, and come from natural sources such as fruits, nuts, seeds, spices, plants or animals.

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