DARE, BRETON, LIGHT TENDER-CRISP TEXTURE CRACKERS, ORIGINAL

Wheat flour is a common base ingredient in many baked goods. It provides structure and texture to the crackers. However, it lacks significant nutritional benefits compared to whole grain alternatives.

Coconut oil is a type of vegetable oil that contains medium-chain triglycerides (MCTs). MCTs are metabolized differently than other fats, potentially offering quick energy. It is less processed compared to seed oils.

Wheat germ is a nutrient-rich part of the wheat kernel. It contains vitamins, minerals, and healthy fats. However, its presence in small quantities may not significantly impact the overall nutritional profile of the product.

Fat free wheat germ is similar to regular wheat germ but with reduced fat content. It still provides some vitamins and minerals. The removal of fat may reduce some nutritional benefits.

Cane sugar is a refined sugar used to add sweetness. It contributes to calorie intake without providing essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes.

Salt is used to enhance flavor and preserve food. It is essential for maintaining fluid balance and nerve function. However, excessive consumption can lead to health issues.

Wheat bran is the outer layer of the wheat kernel, rich in fiber. It can aid in digestion and promote a feeling of fullness. However, its impact is limited in small quantities.

Ammonium bicarbonate is a leavening agent used to help dough rise. It decomposes into gases that expand the dough. It is generally recognized as safe in food applications.

Hydrolyzed soya protein is a processed form of soy protein used to enhance flavor. It may contain MSG, which can cause sensitivity in some individuals. It is less beneficial compared to whole soy foods.

Baking soda is a common leavening agent used in baking. It helps dough rise by releasing carbon dioxide gas. It is generally recognized as safe in food applications.

Natural flavour is a catch-all term for flavoring agents derived from natural sources. The lack of specificity can mask the presence of additives or allergens. It is less transparent compared to specific flavor ingredients.