ALL BUTTER CROISSANTS

Enriched wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing, but it is still less nutritious than whole grain alternatives.

Butter is a natural source of saturated fats and fat-soluble vitamins. It is made from cream and may contain beneficial fatty acids. Grass-fed butter is particularly high in omega-3 fatty acids and vitamin K2.

Sugar is a refined carbohydrate that provides quick energy but lacks essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes. It is often added to enhance flavor but contributes to empty calories.

Eggs are a high-quality source of protein and contain essential amino acids. They are rich in vitamins and minerals, including B vitamins and choline. Eggs from pasture-raised hens have higher omega-3 content.

Yeast is a microorganism used in baking to leaven dough. It ferments sugars, producing carbon dioxide and alcohol, which helps dough rise. It is a natural ingredient with no significant health concerns.

Dry whole milk is a dehydrated form of milk that retains most of its nutrients. It provides protein, calcium, and vitamins A and D. The drying process allows for longer shelf life without refrigeration.

Salt is used to enhance flavor and as a preservative in foods. It is essential for maintaining fluid balance and nerve function. Excessive intake can lead to hypertension and cardiovascular issues.

Acacia is a natural gum used as a stabilizer and thickener in foods. It is derived from the sap of acacia trees and is high in soluble fiber. It is generally recognized as safe with no significant health concerns.

Enzymes are proteins that catalyze biochemical reactions, often used in baking to improve dough properties. They are naturally occurring and help in breaking down complex molecules. Enzymes are generally safe and used in minimal amounts.

Sodium stearoyl lactylate is an emulsifier used to improve dough strength and texture. It is derived from lactic acid and stearic acid, both naturally occurring substances. It is widely used in the food industry and considered safe in small amounts.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that break down starches into sugars, aiding in yeast fermentation. It is a natural ingredient with no significant health concerns.

Dextrose is a simple sugar derived from corn and used as a sweetener. It is chemically identical to glucose and provides quick energy. It is often used in processed foods but should be consumed in moderation.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner and antioxidant. It helps improve dough strength and shelf life. It is a natural vitamin with no significant health concerns.