Krutonger

Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. Whole grain alternatives offer more fiber and nutrients compared to refined wheat flour.

Durum wheat flour is commonly used in pasta and bread for its high protein content and firm texture. It is a refined flour, which means it lacks the fiber and nutrients found in whole grain versions. While it provides structure, it is less nutritious than whole grain alternatives.

Olive oil is a high-quality monounsaturated fat known for its heart health benefits. It contains antioxidants that can reduce inflammation and oxidative stress. Cold-pressed olive oil retains more beneficial compounds compared to refined oils.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Yeast is a natural leavening agent that helps dough rise, contributing to texture and flavor. It is a source of B vitamins and can enhance the nutritional profile of bread. Fermentation by yeast can also improve digestibility.

Malt extract is used for its sweet flavor and as a natural coloring agent. It is derived from barley and corn, providing some vitamins and minerals. However, it is a source of sugar and should be consumed in moderation.

Sugar is a refined carbohydrate that provides sweetness but lacks nutritional value. Excessive consumption is linked to various health issues, including obesity and diabetes. It is often added to enhance flavor but should be limited in a healthy diet.

Antioxidant E392, also known as rosemary extract, is used to prevent oxidation and extend shelf life. It is derived from natural sources and considered safe for consumption. It helps maintain product quality without synthetic additives.