Divvies Sugar Cookie Stack, 7 Oz

Unbleached wheat flour is a common baking ingredient providing structure to baked goods. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars. While it adds flavor, it does not significantly enhance nutritional value.

Niacin, also known as vitamin B3, is essential for energy metabolism and DNA repair. It is often added to enriched flours to replace nutrients lost during processing. Adequate intake supports cardiovascular health and reduces cholesterol levels.

Reduced iron is added to foods to prevent iron deficiency anemia. It is a form of elemental iron used to fortify foods. Iron is crucial for oxygen transport in the blood and energy production.

Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. Fortification helps prevent thiamine deficiency, especially in processed foods.

Riboflavin, or vitamin B2, is important for energy production and cellular function. It is often added to enriched flours to replace nutrients lost during processing. Adequate intake supports skin health and energy metabolism.

Folic acid is a synthetic form of folate, a B-vitamin essential for DNA synthesis and cell division. It is added to foods to prevent neural tube defects during pregnancy. Fortification helps ensure adequate intake in the general population.

Organic expeller pressed palm oil is a type of fat used for its stability and texture in baking. The expeller pressing method is a mechanical extraction process that avoids chemical solvents. While it is less processed, palm oil is high in saturated fats.

Sugar is a refined carbohydrate that provides sweetness and energy. It is associated with increased risk of obesity, type 2 diabetes, and dental cavities when consumed in excess. While it enhances flavor, it offers no essential nutrients.

Baking soda is a leavening agent that helps baked goods rise. It reacts with acidic ingredients to produce carbon dioxide gas. It is a common and safe ingredient in baking.

Baking powder is a leavening agent that contains both an acid and a base. It helps baked goods rise by releasing carbon dioxide gas. It is a common and safe ingredient in baking.

Salt is used to enhance flavor and preserve food. It is essential for maintaining fluid balance and nerve function. However, excessive intake can lead to hypertension.

Butter is a dairy product rich in fats and fat-soluble vitamins. It provides a rich flavor and texture to baked goods. When sourced from grass-fed cows, it contains beneficial fatty acids like CLA.

Eggs are a high-quality protein source with essential amino acids. They provide structure and richness to baked goods. Eggs also contain important nutrients like choline and vitamin D.

Vanilla extract is used to enhance the flavor of baked goods. It is made by soaking vanilla beans in alcohol to extract flavor compounds. While it adds flavor, it does not provide significant nutritional benefits.