Part of our job is to give customers useful information about the bread they're eating.
If your question is not answered here, please contact us .
All breads have fibre. Wholemeal bread has the most.
Folic acid is naturally present in bread. However, more is found in wholemeal breads.
Yes - we use the highest quality, organically grown ingredients from selected suppliers, and bake these breads at Soil Association accredited bakeries.
Yes - you can find these within the Education section of our website.
'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.
All our bread products contain soya flour. The products from our range that don't contain soya are Potato Cakes and Crumpets.
We do not use any hydrogenated fats in any of our products.
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 0.43g per 100g or below by 2010.
We do not use any nuts or nut derivatives in our products.
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.
How to Store Bread - The Golden Rules
To enjoy our bread at its very best, you need to store it in the best possible way. While all our products are carefully baked and packaged, here are a few handy tips to make sure you get the most from your loaf.
Never keep bread in the fridge
It encourages the bread to go stale faster.
Keep the crust as the top slice
This helps to retain softness and moistness in the rest of the loaf.
Keep the wrapper air tight
This helps to prevent your bread drying out
Use a cool, dry, dark place
Bread bins are ideal.
Freeze it
For longer storage, bread can be frozen on the day of purchase. Our products can be frozen for up to three months.
Every year in the UK we throw away one third of all the food we buy – most of which could be eaten. Love Food Hate Waste is a campaign from WRAP (Waste & Resources Action Programme) that provides tasty recipes and top tips that helps us cut back on wasting food.
