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High Quality Ingredients
Enjoying your Koulou shouldn’t mean settling for highly processed ingredients or preservatives.
That’s why we use only top-quality ingredients in every batch.
Unlike Other Brands,
We Use Unbleached and Non-enriched Flour.
We use minimally processed flour to avoid the chemical additives and synthetic compounds commonly found in enriched and bleached flours.
Bleaching accelerates flour’s natural oxidation process with chemicals so manufacturers can use it sooner, instead of allowing it to age naturally. These chemicals—such as potassium bromate (a known carcinogen), benzoyl peroxide, chlorine gas, and nitrogen peroxide—do not need to be listed separately on labels. Packages simply state “bleached flour.” Concerns about indigestibility and other health risks, including the presence of nitrous acid, emerged as early as 1901. Chemical bleaching is now banned in the UK, EU, Canada, and China.
Enriching replaces nutrients lost during milling, yet it relies on synthetic forms: thiamin mononitrate, folic acid (a form that does not exist in nature), riboflavin, and niacin. Approximately 60% of the U.S. population cannot properly metabolize folic acid, which can lead to its accumulation in the body and is linked to inflammation, bloating, brain fog, and other chronic issues.
Since flour forms the foundation of so many baked goods, we keep it as clean and close to its natural state as possible. This way, you can enjoy your treat without the potential negative effects these additives can have on the body.
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No Seed Oils. Ever.
Enter extra virgin olive oil.
We avoid seed oils in our Koulou Coffee Twists and instead rely on more traditional, stable fats. Seed oils have become a common ingredient in baked goods and processed foods because of their low cost and useful cooking and emulsifying properties. Originally unfit for human consumption, these oils were first derived from the seeds of agricultural crops and used as lubricants for machinery before making their way into animal feed and eventually into the human diet.
Today, extracting oil from seeds typically involves high-temperature processing that uses hexane—a known neurotoxin—as a solvent, followed by additional chemicals to refine, bleach, and deodorize the oil until it has a neutral taste and color. When these oils are heated during baking or frying, they readily oxidize and form harmful byproducts, including trans fats. Their high content of omega-6 fatty acids makes them unstable, leading to further breakdown that can contribute to inflammation and cellular stress in the body.
While omega-6 fatty acids are essential in small amounts, the balance between omega-6 and omega-3 is important for proper cell function and keeping inflammatory markers in check. Because seed oils are so widespread in modern snacks and baked goods, the average ratio of omega-6 to omega-3 in the American diet is significantly higher than what occurs naturally, which has been linked to the adverse health effects associated with excess omega-6 consumption.
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In contrast, extra virgin olive oil is produced through a gentle, chemical-free, low-temperature mechanical process. It comes from the fleshy part of the olive rather than the pit and naturally contains polyphenols, antioxidants, and monounsaturated fats. It is low in omega-6 fatty acids, more stable and resistant to oxidation, and its components are associated with anti-inflammatory benefits and improved heart health.
Shortening (Crisco) vs Lard:
Lard The Unexpected Champion In Baking
We use lard instead of modern vegetable shortening in our Koulou Coffee Twists. Modern shortening, such as Crisco, is a common and inexpensive ingredient in many baked goods because it creates a soft, tender texture. While the term “shortening” originally referred to traditional fats like lard and tallow, today’s commercial versions are made primarily from seed oils and hydrogenated vegetable oils, along with chemical preservatives such as TBHQ and citric acid.
Like seed oils, vegetable shortening is high in omega-6 fatty acids, which can contribute to inflammation and oxidative stress when consumed regularly. Rather than using a product with seven highly processed ingredients, we choose lard that is locally sourced in Lancaster, Pennsylvania. Our shortening consists of just one ingredient: pure lard.
Lard is naturally heat-stable and rich in saturated fats. This stability makes it less likely to oxidize during baking compared to seed oils, which are high in unstable omega-6 fatty acids. In addition, pigs adapt well to a wide range of environments, making lard a sustainable choice for local farmland and the economy in Lancaster and central Pennsylvania, where our lard is sourced.
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The Bottom Line
We are here to provide a coffee cookie that uses every ingredient in its natural form to create a better tasting cookie. When you choose to have a treat, you should not have to be burdened by chemically derived, highly processed, inflammatory ingredients. Koulou Coffee Twists gives you the option to enjoy a delicious cookie without taking on the adverse effects of processed ingredients.