The ingredients in Mrs. Freshley's honey buns include enriched flour, sugar, water, vegetable oil (soybean and/or palm), corn syrup, yeast, cinnamon, dextrose, corn starch, salt, distilled monoglycerides, soy flour, whey, calcium carbonate, calcium sulfate, calcium propionate (preservative), sodium stearoyl lactylate, wheat starch, agar, natural and artificial flavors, caramel color, soy lecithin, mono- and diglycerides, polysorbate 60, guar gum, sodium alginate, xanthan gum, nutmeg, sodium acid pyrophosphate, baking soda, sodium hexametaphosphate, sorbic acid (preservative), sodium benzoate (preservative), enzymes, and soy protein isolate.
Enriched flour is a combination of wheat flour and various vitamins and minerals, such as niacin, reduced iron, thiamin mononitrate, riboflavin, and folic acid. This helps to fortify the flour with essential nutrients.
Sugar is added to provide sweetness to the honey buns. It not only enhances the flavor but also contributes to the browning and texture of the baked goods.
Water is used as a liquid component in the dough to hydrate the other ingredients and facilitate the yeast fermentation process.
Vegetable oil, specifically soybean and/or palm oil, is used for its fat content. Fat adds moisture and tenderness to the honey buns, as well as providing richness and flavor.
Corn syrup is a sweetener derived from corn. It helps to keep the honey buns moist and soft, while also contributing to their overall sweetness.
Yeast is a crucial ingredient in the production of bread and other baked goods. It ferments the sugars in the dough, producing carbon dioxide gas that causes the dough to rise and give the honey buns their light and fluffy texture.
Cinnamon is a spice that adds warmth and depth of flavor to the honey buns. It is often associated with sweet baked goods and adds a distinct aroma.
Dextrose is a type of sugar derived from corn. It contributes sweetness and also helps to feed the yeast during fermentation, promoting a better rise in the dough.
Corn starch is used as a thickening agent and helps to improve the texture and structure of the honey buns.
Salt is added for flavor enhancement and to balance the sweetness of the other ingredients. It also helps to control the fermentation process and strengthen the gluten structure in the dough.
Distilled monoglycerides are emulsifiers that help to improve the texture and shelf life of the honey buns. They also assist in the even distribution of fat in the dough, resulting in a more uniform texture.
Soy flour is a source of protein and contributes to the overall nutritional profile of the honey buns. It also helps to improve the texture and moisture retention of the baked goods.
Whey, a byproduct of cheese production, is added to provide moisture and enhance the flavor of the honey buns.
Calcium carbonate, calcium sulfate, and calcium propionate are additives used to fortify the honey buns with calcium and preserve their freshness.
Sodium stearoyl lactylate, wheat starch, agar, and guar gum are additional additives that help to improve the texture and stability of the honey buns. They act as emulsifiers, thickeners, and stabilizers.
Natural and artificial flavors are used to enhance the taste of the honey buns and create a more enjoyable eating experience.
Caramel color is added for visual appeal and to give the honey buns a golden brown color when baked.
Soy lecithin and mono- and diglycerides are emulsifiers that help to improve the texture and extend the shelf life of the honey buns.
Polysorbate 60, sodium alginate, and xanthan gum are other stabilizers and thickeners that contribute to the overall texture and consistency of the honey buns.
Nutmeg is a spice that adds warmth and complexity to the flavor of the honey buns. It complements the cinnamon and adds depth to the overall taste.
Sodium acid pyrophosphate, baking soda, and sodium hexametaphosphate are leavening agents that help to create a light and airy texture in the honey buns. They react with the yeast and release carbon dioxide gas during baking.
Sorbic acid and sodium benzoate are preservatives that help to inhibit the growth of mold and extend the shelf life of the honey buns.
Enzymes are added to improve the dough handling properties and enhance the overall quality of the honey buns.
Soy protein isolate is a concentrated form of soy protein that adds nutritional value and improves the texture of the honey buns.
Mrs. Freshley's honey buns contain a variety of ingredients that work together to create a flavorful and moist baked good. From the enriched flour and sugar to the spices and preservatives, each ingredient serves a specific purpose in the overall taste, texture, and shelf life of the honey buns.