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Answer :
Final answer:
The crust for the flatbreads is made with flour, sourdough, salt, wheat germ, and semolina. These ingredients provide flavor, texture, and nutritional value to the bread, enriched with vitamins such as Niacin and other minerals.
Explanation:
The crust used for all the flatbreads in question is made from a mix of several key ingredients, which contribute to its taste, texture, and nutritional content. The primary component is flour, which includes Wheat Flour, Malted Barley Flour, as well as added vitamins and minerals like Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), and Folic Acid (Vitamin B9). This is combined with water and sourdough to add a slight tang and improve the bread's texture. Sourdough itself contains a mix of flour, water, and yeast. Additional ingredients such as salt, wheat germ, and semolina are also integrated into the dough. Semolina, made from durum wheat, contributes to the crust's robust texture and nutritional profile, offering additional nutrients like Niacin, Ferrous Sulphate (Iron), Thiamine Mononitrate, Riboflavin, and Folic Acid.
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