Organic Traditional Flour Tortillas

Organic cultured wheat flour is fermented to improve digestibility and nutrient absorption. The fermentation process can enhance the bioavailability of nutrients. It adds a slight tangy flavor and improves the texture of the tortillas.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Water is a neutral ingredient used to hydrate and bind the dough. It does not contribute any calories or nutrients. Its role is primarily functional in the dough-making process.

Organic palm fruit oil is used for its texture and stability in cooking. Being organic, it avoids the environmental and health concerns associated with conventional palm oil production. It provides saturated fats which are stable at high temperatures.

Baking powder is a leavening agent that helps the dough rise. It is composed of sodium bicarbonate and an acid, which react to produce carbon dioxide gas. It is essential for achieving the desired texture in baked goods.

Sodium bicarbonate, or baking soda, is used as a leavening agent. It reacts with acids to produce carbon dioxide, aiding in dough rising. It is a common ingredient in baking for its functional role.

Corn starch is used as a thickening agent and to improve texture. It is a refined carbohydrate with no significant nutritional value. It helps maintain the structure and consistency of the tortillas.

Cream of tartar is an acid used in baking to stabilize egg whites and act as a leavening agent. It is a byproduct of winemaking and is used for its functional properties in baking. It helps achieve the desired texture in baked goods.

De-oiled sunflower is used as a filler or stabilizer in processed foods. It is a byproduct of sunflower oil extraction and contains minimal nutritional value. It is used for its functional properties in food processing.

Processed additive flagged under Scout's ingredient doctrine.

Organic sunflower oil is a seed oil high in omega-6 fatty acids. Despite being organic, it is still considered unhealthy due to its high omega-6 content which can promote inflammation. It is used for its light flavor and cooking properties.