Crust

Crust is the outer shell of baked goods, providing structure and texture. It is typically made from flour, water, and leavening agents, often including yeast or baking powder. The dough is then shaped and baked, creating a firm or crispy exterior.

Crusts are essential components of many baked foods, providing a base for toppings and a satisfying mouthfeel. They are most commonly found in pizzas, pies, tarts, and bread-based products. Manufacturers use them to deliver flavor, texture, and a vehicle for other ingredients.

Crusts are generally recognized as safe (GRAS) by the FDA as a food ingredient. The primary health considerations relate to the overall nutritional profile of the food item containing the crust, such as its carbohydrate, fiber, and sodium content. Regulatory bodies like JECFA and EFSA have evaluated many individual ingredients commonly found in crusts, such as flour and yeast, without setting specific health concerns at typical consumption levels.