| Calcium Carbonate | E170(i) | Yeast nutrient and acidity regulator; keeps the dough stable. |
| DATEM | E472e | The "strengthener." It allows air bubbles to stretch paper-thin without popping. |
| Alpha-Amylase | E1100 | Breaks down starch to sugar for a deep golden crust color. |
| Lipase | E1104 | Improves dough handling and prevents the "shredded" look on the crust. |
| Ascorbic Acid | E300 | Vitamin C. It strengthens gluten so the bread doesn't collapse. |
| Glucose Oxidase | E1102 | Provides extra dough strength, especially useful if using slightly weaker flour. |