Schwartz Brothers Bakery Croissant slice bread

Unsalted butter provides rich flavor and texture to baked goods. It contains healthy fats and fat-soluble vitamins like A and E. Using unsalted butter allows for better control of sodium content in recipes.

Whole milk adds richness and moisture to baked goods. It is a source of calcium, vitamin D, and protein. The fat content in whole milk enhances flavor and texture.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and can enhance flavor. The presence of trace minerals can offer additional health benefits.

Unbleached wheat flour is a staple ingredient in bread, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.

Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a natural and unprocessed component. It does not contribute any nutritional value beyond hydration.

Yeast is essential for leavening bread, contributing to its texture and flavor. It is a natural ingredient used in fermentation. Yeast itself does not provide significant nutritional benefits.

White distilled vinegar is used to enhance flavor and act as a preservative. It is a natural product derived from fermentation. It does not contribute significant nutritional value.

Dough conditioners improve the texture and shelf life of bread. They often include enzymes and vitamins to enhance dough properties. While they aid in processing, they do not provide direct nutritional benefits.

Processed additive flagged under Scout's ingredient doctrine.

Calcium propionate is a preservative used to prevent mold growth in baked goods. It is a synthetic additive that extends shelf life. Some individuals may experience sensitivity or allergic reactions.