General FAQs
- Q. Which breads have the most fibre?
- A.
Wholemeal. Warburtons All
in One has extra fibre, too.
- Q. Where does your flour come
from?
- A. Flour is milled from wheat. Most of the wheat we use
is from Canada as, we believe, this provides the highest quality flour for use
in breadmaking.
For
further information please visit our Quality
and Freshness section. - Q. Which type of bread has more folic
acid?
- A. Folic acid is naturally present in bread. However,
more is found in wholemeal breads. Click here for more
information about folic acid.
- Q. Like lots of people today,
I'd rather eat organic - do you produce Organic bread?
- A. Yes
- we use the highest quality, organically grown ingredients from selected suppliers,
and bake these breads at Soil Association
accredited bakeries.
- Q. Do you have an education pack for use
in schools?
- A. Yes - you can find our downloadable Education
Pack in the Education section of this
website or if you'd like us to send you a copy, please e-mail
Warburtons or send your name and address to: Customer Care Department, Warburtons
Ltd, Hereford House, Bolton BL1 8JB. Tel: 0800 243684
- Q. What
is 'stoneground flour'?
- A. 'Stoneground' refers to how the flour
is milled - this is a traditional method, usually associated with wholemeal breads,
that gives bread a distinctive taste and texture. Our Stoneground
Wholemeal Batch loaf is made with stoneground flour.
- Q.
Do your products contain soya?
- A. All our bread products contain
Soya Flour. The products from our range that don't contain soya are Potato Cakes
and Crumpets (plain flavour).
- Q. Do you use hydrogenated fats
in your products?
- A. We do not use any hydrogenated fats in
any of our products.
- Q. Do you use a lot of salt in your products?
- A.
Warburtons, as a responsible family baker, has a clear position on the amount
of salt contained within each product. Salt is an important compound used by the
body for normal blood, muscle and nerve function. It is also critical to the bread
making process. However, too much salt in the diet is thought to contribute to
high blood pressure, the risk of coronary disease and heart attacks.
Bakery
products are one of the many foodstuffs that contain small amounts of sodium,
a constituent of salt.
Warburtons has been working with the Federation
of Bakers for a number of years, with the principle goal of reducing the amount
of sodium in bakery products and has demonstrated over a 20% decrease in sodium
since the mid 1980's.
Our ongoing commitment to a programme of sodium
reduction continues, with the intention to reduce the entire range of bread and
rolls to sodium levels of 0.49g per 100g or below. - Q. I have
an allergy to nuts and nut derivatives, can you confirm that all of your products
do not have nuts, nut oils or nut traces in them?
- A. May we
reassure you that we do not use any nuts or nut derivatives in our products.
As nuts are an allergen, we would have to declare this on-pack if our products
contained nuts, or if there was any cross contamination risk. We do state clearly
which Allergens are included in all products, this can be found on the back of
our packaging under the Ingredients list. - Q. How do you put
the holes in crumpets?!
- A. Crumpets are made using a batter
that contains a number of raising agents. As the batter is deposited onto a hot
plate the heat reacts with the raising agents causing 'gas' to be produced (fermentation)
which generates the 'bubbles'. These 'bubbles' pop and create holes giving the
characteristic texture of Crumpets.
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