What’s Really in Your Bread Flour? How Atome Bakery Keeps Ingredients Clean 🌾

If you’ve been online lately, you’ve probably seen people talking about what’s actually inside bread in North America... From dough conditioners like azodicarbonamide (ADA) to flour bleaching agents and even glyphosate residues, more and more consumers are asking what goes into their daily loaf, and for good reason!

At Atome Bakery, we believe bread should be simple, natural, and made with care. Since day one, our goal has been to bake bread the traditional way, with organic flour, time, and craftsmanship, not shortcuts. We’re 100% transparent about how we make our products and always happy to explain our process 🙌

With all the conversation around modern bread-making, we wanted to clarify what’s really behind these terms, and how Atome Bakery’s sourdough is made differently.

What Is Azodicarbonamide (ADA) and Why Do Some Bakeries Use It?💡

Azodicarbonamide (ADA) is an approved dough conditioner used in some industrial bakeries to improve texture and help dough rise faster. In Canada and the U.S., it’s permitted in very small quantities under food safety regulations. However, the European Union has banned its use as a precaution, preferring a more conservative approach to food additives.

While ADA helps speed up large-scale production, traditional breadmaking doesn’t need it. Natural fermentation already develops the perfect texture, it just takes more time.

You’ve guessed it: sourdough is the natural alternative! At Atome Bakery, we skip dough conditioners altogether and rely on slow fermentation to do what nature does best: build flavor and structure, one loaf at a time.

Does Atome Bakery Use Bleached Flour? 🥖

Flour bleaching is a standard practice in industrial baking. Agents like benzoyl peroxide or chlorine dioxide are sometimes used to whiten flour and slightly alter its baking properties. These ingredients don’t affect nutrition or safety, they’re mainly aesthetic and functional choices.

At Atome Bakery, we prefer to keep things natural. Our organic, unbleached flour retains its creamy color and authentic aroma, which gives our bread its rustic, handcrafted look and feel. We believe flour should reflect nature, not be stripped of its character! 💪

Does Organic Flour Eliminate Glyphosate? 🌿

You may wonder why everyone is suddenly talking about glyphosate. It’s because glyphosate is a widely used agricultural herbicide, often applied to conventional wheat crops to control weeds or to help dry the plants before harvest. This practice can occasionally lead to trace residues in the finished grain, and eventually, in the bread made from it.

Because at Atome Bakery we use certified organic Canadian flour, our wheat is grown under organic standards that prohibit the use of glyphosate and synthetic pesticides. For us, it’s a choice that aligns with our values, taking more time and care to bake responsibly for both people and the planet. 🫶

Why Is Flour Enriched in Canada? 🍁

In Canada, the government requires that certain foods, including wheat flour, be enriched with small amounts of approved vitamins and minerals like iron, niacin, thiamine, riboflavin, and folic acid. This long-standing regulation helps ensure nutritional consistency across staple foods.

That means even though our flour is organic, unbleached, and non-GMO, it’s also enriched in accordance with Canadian health standards. This process simply adds back essential nutrients that can be lost during milling. So when you enjoy our bread, you’re getting clean, responsibly sourced flour that meets all national regulations!

What’s Really in Atome Bakery’s Flour? 🥖

We’re proud to use Ardent Mills Organic Strong Baker’s Flour, milled right here in Canada from a blend of organic spring wheat. It’s simple and honest: just real flour, crafted the traditional way!

Why Doesn’t Atome Bakery Use Additives? 🔎

Each of these additives or treatments serves a different industrial purpose:

• Dough conditioners (like ADA): help speed up production and improve texture consistency.
• Bleaching agents: modify flour color and handling.
• Glyphosate: used in farming for crop management.

At Atome Bakery, we take a more artisanal approach. Every loaf is handcrafted, from mixing to shaping, and naturally fermented over 24 hours. This slower process allows wild yeast and bacteria to create depth of flavor and improve digestibility.

Our breads may take longer to make, but that’s exactly what makes them special, simple ingredients, traditional methods, and an unmistakable sourdough character 😊

Because we believe the best bread isn’t rushed, it’s made with patience, intention, and care. Discover our full range of clean, organic sourdough breads 👉 here!