Frequently Asked Questions

Food Technology and Science 

Q. What is yeast?
A. Yeast is a raising agent, it is a living organism which multiplies and breathes oxygen. For more information visit 
www.warburtons.co.uk/education.

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. Which type of bread has more folic acid?
A. Folic acid is naturally present in bread. However, more is found in wholemeal breads, and Warburtons Good Health range has added folic acid.

Q. Which breads have the most fibre?
A. Wholemeal.

Q. What is calcium propionate?
A. An ingredient used to inhibit mould growth, so improving the keeping qualities of our products. 

Q. Why do you use salt in you bread?
A. Salt is needed in breadmaking to help improve product texture, add flavour and help enhance its keeping qualities. 

Q. Do any of your products contain genetically modified ingredients?
A. No. We pride ourselves on using natural, wholesome ingredients and take great care to ensure they are not genetically modified.

Business Studies

Q. How big is Warburtons?
A. We now have 13 bakeries, 11 depots and over 4,230 employees.

Q. Which is your best selling bread?
A. Warburtons 800g Toastie Loaf.

Q. Why do you use wax wrap still?
A. It is a USP (unique selling point). It also communicates the traditional element of our bread values. Long term loyal consumers in our heartland have bought our core 800g white bread in wax wrap paper for years.