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The Daily Crave- Aged White Cheddar Lentil Chips Single Serving
$0.99
$0.99
The Daily Crave- Aged White Cheddar Lentil Chips Single Serving
1oz Bags
$0.99
In Stock
SKU TDCAWCLCS-01
Is a bowl of lentil soup your dream snack? Are you looking for a way to add more lentils to your diet without having to taste them? Aged White Cheddar Lentil Chips from The Daily Crave may be just what you need. Pick some up for your office today and listen to the exclamations of amazement and amusement as workers enjoy their snack and the short stories on the package.
Lentil Flour
Ground uncooked lentils and a healthful substitute for wheat flour. Lentils are a plentiful source of fiber, folic acid, and potassium. These nutrients all support heart health.
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Ground uncooked lentils and a healthful substitute for wheat flour. Lentils are a plentiful source of fiber, folic acid, and potassium. These nutrients all support heart health.
Corn Flour
Flour milled from dried whole corn kernels. It contains the hull, germ, and endosperm of the corn and is considered a whole grain flour. Corn flour is usually yellow, but it can also be white or blue depending on the variety of corn it uses. The texture is fine and smooth, similar to whole wheat flour.
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Flour milled from dried whole corn kernels. It contains the hull, germ, and endosperm of the corn and is considered a whole grain flour. Corn flour is usually yellow, but it can also be white or blue depending on the variety of corn it uses. The texture is fine and smooth, similar to whole wheat flour.
Expeller Pressed Sunflower Oil
A physical press that squeezes the oil out of the seeds of the sunflower plant through a barrel-like cavity by using friction and continuous pressure. It uses physical pressure instead of solvent extraction, which is currently the industry standard for removing oil from seeds.
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A physical press that squeezes the oil out of the seeds of the sunflower plant through a barrel-like cavity by using friction and continuous pressure. It uses physical pressure instead of solvent extraction, which is currently the industry standard for removing oil from seeds.
Rice Flour
A form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour.
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A form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour.
Reference:
Corn Starch
The starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars.
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The starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars.
Reference:
Potato Starch
Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
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Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
Reference:
Green Pepper Powder
A dry powder made from green peppers that have been dried then finely ground. Green, unripe peppers have a slightly bitter flavor and are not as sweet as fully ripe ones. Bell peppers are mostly made up of water and carbs. Most of the carbs are sugars such as glucose and fructose.
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A dry powder made from green peppers that have been dried then finely ground. Green, unripe peppers have a slightly bitter flavor and are not as sweet as fully ripe ones. Bell peppers are mostly made up of water and carbs. Most of the carbs are sugars such as glucose and fructose.
Whey Powder
Whey protein is a mixture of proteins isolated from whey, which is the liquid part of milk that separates during cheese production. After being separated during cheese production, whey goes through various processing steps to become what people generally recognize as whey protein — a powder that is added to shakes, meal replacements and protein bars.
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Whey protein is a mixture of proteins isolated from whey, which is the liquid part of milk that separates during cheese production. After being separated during cheese production, whey goes through various processing steps to become what people generally recognize as whey protein — a powder that is added to shakes, meal replacements and protein bars.
Tapioca Maltodextrin
Derived from tapioca starch using natural enzymatic process, tapioca maltodextrin is often used as a stabilizer. Its smooth texture and neutral flavor makes tapioca maltodextrin an ideal fat replacer in desserts, cheese products, ice cream, dressings, and sauces.
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Derived from tapioca starch using natural enzymatic process, tapioca maltodextrin is often used as a stabilizer. Its smooth texture and neutral flavor makes tapioca maltodextrin an ideal fat replacer in desserts, cheese products, ice cream, dressings, and sauces.
White Cheddar Cheese
includes:
Cheese Culture
A cheese culture is a group of specific bacteria strains put together (usually by a culture company) for making a specific cheese. Most cheese cultures work in similar way but are classified based on the temperature at which they work. They rapidly raise the acidity of milk by consuming the lactose (milk sugar) present and converting it into lactic acid.
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A cheese culture is a group of specific bacteria strains put together (usually by a culture company) for making a specific cheese. Most cheese cultures work in similar way but are classified based on the temperature at which they work. They rapidly raise the acidity of milk by consuming the lactose (milk sugar) present and converting it into lactic acid.
Enzymes
Enzymes are both proteins and biological catalysts. Catalysts accelerate chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products.
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Enzymes are both proteins and biological catalysts. Catalysts accelerate chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products.
Reference:
Whey
Is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
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Is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
Reference:
Buttermilk
A fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; most modern buttermilk is cultured, however. It is common in warm climates where unrefrigerated fresh milk sours quickly.
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A fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; most modern buttermilk is cultured, however. It is common in warm climates where unrefrigerated fresh milk sours quickly.
Reference:
Natural Flavors
A generic ingredient the manufacturer has chosen not to disclose
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A generic ingredient the manufacturer has chosen not to disclose
Sugar
The generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. It is also a quick and easy fuel for the body to use.
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The generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. It is also a quick and easy fuel for the body to use.
Yeast Extract
A food flavoring made from the same yeast used to make bread and beer. It is made by adding sugar to yeast in a warm environment. As the yeast expands, the walls of its cells soften. This mixture is then spun in a centrifuge and the loosened cell walls are whisked away. It is a good source of vitamin B.
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A food flavoring made from the same yeast used to make bread and beer. It is made by adding sugar to yeast in a warm environment. As the yeast expands, the walls of its cells soften. This mixture is then spun in a centrifuge and the loosened cell walls are whisked away. It is a good source of vitamin B.
Citric Acid
A weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. Lemons and limes have particularly high concentrations of the acid; because it is one of the stronger edible acids, the dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks and candies.
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A weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. Lemons and limes have particularly high concentrations of the acid; because it is one of the stronger edible acids, the dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks and candies.
Reference:
Spices
A generic ingredient the manufacturer has chosen not to disclose
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A generic ingredient the manufacturer has chosen not to disclose
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