Tesco Finest All Butter Croissant 4 Pack

Wheat flour is a staple ingredient in baked goods, providing structure and texture. It is enriched with nutrients like calcium carbonate, iron, niacin, and thiamin to enhance its nutritional profile. However, it may cause issues for those with gluten intolerance or celiac disease.

Butter is a natural source of saturated fats and fat-soluble vitamins. It is often preferred over seed oils due to its natural origin and minimal processing. Grass-fed butter is particularly valued for its higher omega-3 and CLA content.

Refined sugar is commonly used to add sweetness but offers no nutritional benefits. Excessive consumption can lead to health issues such as obesity, diabetes, and tooth decay. It is a high-calorie ingredient with no essential nutrients.

Eggs are a high-quality source of protein and essential nutrients. Pasteurization ensures safety by reducing the risk of salmonella. They provide a complete amino acid profile and are versatile in culinary applications.

Dried skimmed milk is used to add protein and calcium without the fat content of whole milk. It is a convenient form of milk that can be stored for longer periods. However, it lacks the fat-soluble vitamins found in whole milk.

Yeast is a crucial ingredient in baking for leavening and flavor development. It ferments sugars to produce carbon dioxide, which helps dough rise. It also contributes to the nutritional profile by adding B vitamins.

Salt is used to enhance flavor and control yeast activity in baking. It is essential for various bodily functions but should be consumed in moderation. Excessive intake can lead to health issues such as hypertension.

Inactive wheat sourdough is used for flavor and texture enhancement in baked goods. It provides a mild sour flavor and can improve the digestibility of wheat products. However, it does not contribute to leavening as active sourdough does.

Acetic acid is used as a preservative and flavoring agent in food products. It is the main component of vinegar and is generally recognized as safe. It can enhance the flavor profile of baked goods.

Ascorbic acid is used as a flour treatment agent to improve dough strength and volume. It is a form of vitamin C and is generally recognized as safe. It helps in the oxidation process, improving the quality of baked goods.

Lactic acid is used as a preservative and flavoring agent in food products. It is naturally occurring and contributes to the tangy flavor in fermented foods. It is generally recognized as safe and can enhance the flavor profile of baked goods.