Member's Mark All Butter Sandwich Croissants

Stabilized wheat germ is a nutrient-rich part of the wheat kernel, providing vitamins, minerals, and healthy fats. It is often added to foods to boost nutritional content. The stabilization process helps preserve its nutrients and extend shelf life.

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

Vitamin C — beneficial even when serving as a preservative.

Essential B vitamin — beneficial micronutrient.

Malted wheat is wheat that has been germinated and dried, often used to enhance flavor and texture in baked goods. It contains some additional nutrients compared to regular wheat flour. However, it is still a refined carbohydrate with limited fiber content.

Water is a basic ingredient used in many food products to provide moisture and aid in mixing. It is essential for hydration and has no caloric content. In this context, it serves as a neutral component without direct health impacts.

Butter is a dairy product made from churning cream, providing flavor and richness to baked goods. It contains saturated fats, which can impact heart health if consumed in excess. Grass-fed butter offers more beneficial fatty acids compared to conventional butter.

Yeast is a microorganism used in baking to leaven dough, creating a light and airy texture. It is a natural ingredient with no significant health concerns. Yeast fermentation can also enhance the flavor profile of baked goods.

Wheat gluten is a protein found in wheat that provides elasticity and structure to dough. It is essential for the texture of many baked goods. Some individuals may have sensitivities or allergies to gluten.

Salt is used to enhance flavor and act as a preservative in food products. It is a necessary nutrient but should be consumed in moderation to avoid health issues like hypertension. Unrefined salts offer trace minerals not found in regular table salt.

Part-skim milk is milk with reduced fat content, providing protein and calcium. It is a common ingredient in baked goods for moisture and nutritional content. Skim milk offers fewer calories and fat compared to whole milk.

Egg yolk is a nutrient-rich component of eggs, providing fats, vitamins, and minerals. It is used in baking for richness and emulsification. While high in cholesterol, moderate consumption is generally considered safe for most people.

Enriched flour is refined wheat flour with added vitamins and minerals to replace those lost during processing. It provides essential nutrients but lacks the fiber of whole grains. Enrichment helps improve the nutritional profile of refined flour.

Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a common fortification in processed foods. While beneficial for preventing deficiency, excessive iron intake can be harmful.

Thiamine mononitrate is a form of vitamin B1 added to enriched flour to enhance its nutritional value. It is essential for energy metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is important for DNA synthesis and cell division. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Liquid egg is used in baking for moisture, structure, and nutritional content. It provides protein and essential nutrients. Pasteurization ensures safety and extends shelf life.

Refined grain flour stripped of bran and germ.

Sugar is a refined carbohydrate that provides sweetness but can contribute to health issues like obesity and diabetes when consumed in excess. It lacks nutritional value beyond calories. Alternatives like honey or maple syrup offer more nutrients.