ALL BUTTER CROISSANTS

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.

Water is a fundamental ingredient in baking, contributing to the dough's consistency and texture. It is essential for activating yeast and allowing gluten development. Water itself has no nutritional value but is crucial for hydration.

Butter is a natural fat that enhances flavor and texture in baked goods. It contains saturated fats, which should be consumed in moderation, but also provides fat-soluble vitamins like A, D, and E. Grass-fed butter is a better option due to higher omega-3 content.

Sugar is used to add sweetness and enhance browning in baked goods. It is a refined carbohydrate that can contribute to weight gain and metabolic issues when consumed in excess. Natural sweeteners or reduced sugar content are healthier alternatives.

Yeast is a natural leavening agent that helps dough rise by producing carbon dioxide. It is a source of B vitamins and can improve the texture and flavor of baked goods. Active dry yeast is commonly used for its convenience and reliability.

Iodised salt is used to enhance flavor and provide essential iodine, which supports thyroid function. Excessive salt intake can lead to hypertension and cardiovascular issues. Iodised salt is beneficial for preventing iodine deficiency.

Wheat gluten is added to improve dough elasticity and texture. It is a protein that can cause issues for individuals with gluten intolerance or celiac disease. Gluten is beneficial for achieving the desired texture in baked goods.

Buttermilk powder is used to add a tangy flavor and improve the texture of baked goods. It is a source of calcium and can enhance the nutritional profile of the product. However, it may contain lactose, which can be problematic for lactose-intolerant individuals.