The present utility model provides an improved bread premix that may be used
and incorporated further with vegetable ingredient to make a bread product that is
nutritious. The composition is 5 comprised of: 65-75% w/w hard wheat flour; 10-
20% w/w white sugar; 7-8% w/w milk powder; 3-5% w/w whey protein isolate;
0.5-1.0% w/w bread improver; 0.5-1.0% w/w iodized salt; 0.1-0.5% w/w calcium
carbonate; 0.1-0.5% w/w calcium propionate; and 0.05-0.1% w/w potassium
sorbate.