Cherry Turnovers

A refrigerated product.

Ingredients:

Bleached enriched flour (bleached flourm niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, cherries with erthorbic acid and ascorbic acid, hydrogenated vegetable oil (soybean, cottonseed), modified corn starch, dextrose, baking powder (sodium acid pyrophosphate, baking soda), salt, high fructose corn syrup, wheat starch, citric acid, sodium benzoate, potassium srbate, xanthan gum, propyleneglycol alginate, artificial flavor, mono and diglycerides, sodium steroyl lactylate, calcium gluconate, sodium phosphate, calcium sulfate, red 40, Blue 1, yellow 5.

Instructions: Clip corner of fruit filling pouch. Fill each square with filling. Fold dough over bringing the edges together to form a triangle. Seal tip. Bake 9-12 min at 400F until golden brown. Clip small corner of icing packet; drizzle over hot turnovers.

Which ingredients are in the dough? the cherry filling packet? the icing packet? Why are the calcium salts used? Why is sodium acid pyrophosphate used instead or a more common baking powder? What is the function of PGA?