Rich Shortbread vs Canelitas

• Wheat Flour (Base Flour) — Main structural ingredient supplying carbohydrates for quick energy but refined with high glycemic index that may spike blood sugar; contains gluten posing risks for those with celiac disease or sensitivities.
• Vegetable Oil (Fat/Shortening) — Creates the signature crumbly shortbread texture and richness; high in calories and potentially saturated fats (depending on oil type) which may raise cardiovascular concerns with frequent intake.
• Fat-Filled Milk (Dairy Component) — Adds creaminess and flavor but 'fat-filled' indicates vegetable fats replacing milk fat, reducing natural dairy nutrients; milk proteins are common allergens that can trigger reactions.
• Glucose Syrup (Sweetener/Binder) — Provides sweetness and helps with moisture retention but is a concentrated added sugar leading to high glycemic load, obesity risk, tooth decay, and energy crashes.
• Edible Salt (Flavor Enhancer) — Boosts taste profile; contributes dietary sodium which can elevate blood pressure and strain the cardiovascular system especially in high-salt diets.
• Soya Lecithin (Emulsifier) — Aids in blending fats and improving texture; derived from soy, a top allergen that may cause hypersensitivity reactions; some ongoing debate regarding highly processed soy additives.

• Enriched Wheat Flour (Base) — Serves as the primary ingredient providing structure and carbohydrates for energy; enriched with vitamins and iron but being a refined flour it has a high glycemic index potentially causing blood sugar spikes and it contains gluten posing risks for those with allergies or intolerances.
• Sugar (Sweetener) — Primary sweetener that adds flavor but contributes added sugars leading to high glycemic load, potential for weight gain, increased diabetes risk, and dental problems with frequent consumption.
• Palm Oil (Fat/Shortening) — Used for texture and shelf stability; contains saturated fats that may contribute to elevated cholesterol levels and heart disease risk if intake is high.
• Iodized Salt (Flavor Enhancer) — Improves overall taste; adds to daily sodium intake which could be a concern for individuals with hypertension or those monitoring salt consumption.
• Soy Lecithin (Emulsifier) — Aids in mixing and consistency of the dough; soy is a common allergen and the product may not be suitable for those with soy allergies, though typically used in small quantities.

Wheat Flour (Base Flour), Vegetable Oil (Fat/Shortening), Fat-Filled Milk (Dairy Component), Glucose Syrup (Sweetener/Binder), Edible Salt (Flavor Enhancer), Soya Lecithin (Emulsifier), Ammonium Bicarbonate (Leavening Agent), Butter Flavour (Artificial Flavor)

Sodium Bicarbonate (Leavening Agent)

Enriched Wheat Flour (Base), Sugar (Sweetener), Palm Oil (Fat/Shortening), Cinnamon (Flavor/Spice), Iodized Salt (Flavor Enhancer), Soy Lecithin (Emulsifier)