Croissant Loaf

Unsalted butter is a source of saturated fats and provides a rich flavor and texture to baked goods. It contains fat-soluble vitamins like A, D, and E. When used in moderation, it can be part of a balanced diet.

Whole milk is a source of calcium, protein, and essential vitamins. It contributes to the nutritional profile of baked goods. The fat content in whole milk adds richness and flavor.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and can enhance the flavor of foods. The trace minerals may offer additional health benefits compared to refined salt.

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Unbleached wheat flour is a staple ingredient in baking, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.

Water is a basic ingredient used to hydrate and bind other ingredients. It is essential for dough formation and texture. Water itself has no nutritional value but is crucial for the baking process.

Yeast is a microorganism used in baking to leaven dough, creating a light and airy texture. It is a natural ingredient that contributes to the fermentation process. Yeast itself does not provide significant nutritional benefits.

White distilled vinegar is used as a dough conditioner and preservative. It is a natural acid that can enhance flavor and improve dough texture. Vinegar itself has minimal nutritional impact.

Dough conditioners are used to improve the texture and shelf life of baked goods. They can include a variety of ingredients, but in small amounts, they are generally considered safe. The specific impact depends on the exact composition of the conditioner.

Reduced iron is added to enriched flour to prevent iron deficiency. It is an essential mineral for oxygen transport in the blood. While beneficial, the bioavailability of iron in this form can be limited.

Thiamine mononitrate is a form of vitamin B1 added to enriched flour. It is crucial for carbohydrate metabolism and nerve function. Its addition helps prevent deficiency in diets reliant on refined grains.

Folic acid is a synthetic form of vitamin B9 added to enriched flour. It is important for DNA synthesis and cell division. Its addition helps prevent neural tube defects in developing embryos.

Enzymes are used in baking to improve dough handling and texture. They are natural proteins that catalyze biochemical reactions. Enzymes are generally recognized as safe and have no direct nutritional impact.

Cane sugar is a refined sweetener that can contribute to increased calorie intake and blood sugar levels. It is often used to enhance flavor but offers no essential nutrients. Excessive consumption can lead to health issues like obesity and diabetes.

Refined grain flour stripped of bran and germ.