What are the ingredients in specially selected all butter croissants?

November 8, 2025 •

3 min read

According to the ingredient list found on product packaging, enriched flour and real butter are the primary components that give specially selected all butter croissants their signature flaky texture and rich flavor. This article provides a comprehensive breakdown of the ingredients, shedding light on what goes into this popular pastry from Aldi's premium line.

Quick Summary

This guide details the full ingredient list for Specially Selected All Butter Croissants, including the flour blend, butter, milk products, and other agents. It also discusses potential allergens and compares the use of real butter versus margarine in croissants.

Key Points

Enriched flour and real butter are primary ingredients: The croissants are built on a foundation of enriched wheat flour and get their signature flavor and texture from real butter, not margarine.
Contain milk and wheat allergens: The ingredient list includes enriched wheat flour and milk products, making them unsuitable for those with wheat or milk allergies.
Rich flavor from multiple butter components: Beyond the main butter, the recipe includes enzyme modified butter and dehydrated butter to enhance the flavor.
Stabilizers create commercial-quality texture: Additives like mono & diglycerides, xanthan gum, and dough conditioner ensure the flaky texture and consistent quality for a mass-produced product.
Lamination with butter is key to flakiness: The multi-layered structure comes from repeatedly folding and rolling butter into the dough, a process known as lamination.
Differ from regular croissants in fat content: The use of all real butter distinguishes them from 'regular' croissants, which often use a mix of fats or margarine, leading to a denser result.

A detailed breakdown of Specially Selected All Butter Croissants ingredients

Specially Selected All Butter Croissants are made with real butter, unlike some traditional pastries that use margarine. The ingredient list includes basic baking items and stabilizers for commercial production and shelf life. The ingredients are categorized below.

Core components

The base of the croissant dough consists of enriched wheat flour, which contains added vitamins and minerals like niacin, reduced iron, thiamine mononitrate, riboflavin, and folic acid. Water is essential for hydrating the flour and developing gluten. Sugar feeds the yeast and aids in browning, while yeast leavens the dough, creating the airy interior.

Dairy and fat

Real butter, made from milk cream and natural flavor, is the key ingredient responsible for the flaky texture and rich, buttery taste. During baking, melting butter creates steam that separates the dough layers. Nonfat milk, containing nonfat dry milk, whey solids, lactose, and milk proteins, adds richness and improves dough texture and color. Enzyme modified butter and dehydrated butter are also included to enhance the butter flavor. Whey solids contribute to flavor and browning.

Stabilizers and additives

Emulsifiers like mono & diglycerides of fatty acids contribute to a smoother dough and better texture. Xanthan gum and guar gum act as thickeners and stabilizers, improving dough elasticity and structure. Calcium carbonate is used as a dough conditioner and calcium source. Salt enhances flavor, controls yeast activity, and strengthens gluten. A dough conditioner blend, including vital wheat gluten, xanthan gum, ascorbic acid, and enzymes, helps with dough handling and the final croissant appearance.

Flavor and color

Natural butter flavor is added to intensify the buttery taste. Natural food colorings, annatto and turmeric, provide the appealing golden hue.

Comparison: All butter vs. regular croissants

The primary difference between Specially Selected All Butter Croissants and others is the type of fat used.


Feature	All Butter Croissants	Regular/Plain Croissants
Primary Fat	Real butter (often high-fat European butter)	A blend of fats, including margarine or vegetable oils
Flavor Profile	Rich, deep, and authentically buttery taste	Less intense flavor; can sometimes taste more oily or less complex
Texture	Lighter and flakier due to lower melting point of butter	Denser, more bread-like, and chewier texture
Visual Appearance	Distinct, visible flaky layers (lamination)	Layers may be less defined and less prominent
Ingredient Purity	Often associated with a more premium or higher-quality product	Can contain more additives and stabilizers to mimic butter's properties

Potential allergens

Specially Selected All Butter Croissants contain several allergens. Enriched flour contains wheat, making it unsuitable for individuals with celiac disease or a wheat allergy. The presence of real butter, cream, and nonfat milk means the product contains dairy and is not suitable for those with a milk allergy or lactose intolerance. Depending on the manufacturing facility, there might be potential traces of eggs, soy, and sesame. Consumers with severe allergies to these should be cautious.

The process of making these croissants

Commercial croissant production uses mechanized lamination to create layers of dough and butter. The dough and butter are repeatedly folded and rolled to achieve the layered structure. Proper chilling and proofing contribute to the honeycomb structure and flaky texture. To learn more about the science of laminated dough, BAKERpedia's Croissant Process offers insights(https://bakerpedia.com/processes/croissant/).

Conclusion

Specially Selected All Butter Croissants are made with enriched flour, water, yeast, sugar, and a substantial amount of real butter, along with additives for texture, flavor, and shelf-life. The use of real butter sets them apart from many generic croissants, resulting in a flakier, richer pastry. Consumers should be aware of wheat and milk allergens and check packaging for potential cross-contamination warnings. The consistent quality is due to a blend of traditional and modern commercial baking techniques and ingredients.

Frequently Asked Questions

The ingredients for Specially Selected All Butter Croissants are typically listed on the product packaging at Aldi stores and can also be found on product listing websites, such as Instacart and Fig App.

The primary fat is real butter, which is a key feature distinguishing them from standard croissants that may use a blend of fats or margarine.

No, these croissants contain multiple milk products, including cream, nonfat dry milk, and whey solids, making them unsuitable for those with a milk allergy.

Commercial croissants often include stabilizers, emulsifiers, and flavor enhancers, such as xanthan gum and mono & diglycerides, to ensure a consistent texture, enhance flavor, and prolong shelf-life.

No, the golden color of the croissants is derived from natural food colorings, specifically annatto and turmeric.

The flaky texture is created through lamination, a process of layering butter between sheets of dough. During baking, the butter melts and releases steam, which pushes the layers apart to create the signature flaky structure.

No, because the croissants contain milk products and real butter, they are not suitable for a vegan diet.