All products Part Baked Frozen - No - No - Yes
Bloomer Loaf
Item No.
1511
20
440g
937.2
WHEAT Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Water, Yeast, Salt, Flour Treatment Agent : Ascorbic Acid.
For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of barley
Oven bake - see below
48h
per 100g
905
213
0.9
0.1
42.6
0.9
1.6
8
0.8
320
No
Yes
No
Yes
No
Medium Stone Baked Spanish Bocata
Item No.
231
45
140.00
389.2
WHEAT flour, Water, Yeast, Salt
Contains cereals including gluten (WHEAT), May contain traces of eggs, soya, milk, sesame seeds and nuts
Defrost for 20 minutes at room temperature before baking for 9 to 12 minutes at 175-185 degrees
1 day
per 100g
1163
278
1
0.2
58.2
1.7
2.9
9.1
1.41
564
No
Yes
No
Yes
No
Small Stone Baked Spanish Bocata
Item No.
235
60
110
305.8
WHEAT flour, Water, Yeast, Salt
Contains cereals including gluten (WHEAT). May contains eggs, milk, soya, nuts and sesame seeds
Defrost at room temperature for 15-20 minutes. Then bake for 9 to 12 minutes at 175-185 degrees.
1 day
per 100g
1163
278
1
0.2
58.2
1.7
2.9
9.1
1.41
564
No
Yes
No
Yes
No
Cdp Stone Baked Mini Pln Bread
Item No.
29599
90
45g
111.15
WHEAT flour, water, sour dough (WHEAT flour, water), durum WHEAT, semolina, salt, yeast, WHEAT GLUTEN, yeast inactivated, WHEAT malt flour.
For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of milk, nuts, sesame seeds and eggs.
Defrost at room temperature for 10 to 15 minutes. Then bake at 180-190 degrees for 10 to 12 minutes in a preheated oven.
24H
per 100g
1048
247
0.5
0
50
0.9
2.9
9.2
1.5
610
No
Yes
No
Yes
No
White French Baguette 250g
Item No.
302298
45
250g
607.5
wheat flour ( origin: France), water, yeast, salt, wheat gluten, malted wheat flour, deactivated yeast, flour treatment agent (E300).
1 Day
per 100g
1032
243
0.6
0.1
51
2.8
1.5
7.7
1.2
480
No
Yes
No
Yes
No
White French Baguette 280g
Item No.
303879
30
280g
708.4
wheat flour ( origin: France), water, yeast, salt, wheat gluten, malted wheat flour, deactivated yeast, flour treatment agent : E300.
Pre-heat the oven to 220°C. Baking with steam: 15-18 mn at 200°C. Baking instructions may vary with the equipment used.
1 Day
per 100g
1072
253
1.2
0.3
51
3.2
2.1
8.6
1.2
480
No
Yes
No
Yes
No
Poppy Vienna Loaf
Item No.
450901
22
460g
1108.6
WHEAT Flour, Water, Salt, Yeast, WHEAT Gluten,Flour Treatment Agent (Ascorbic Acid). Topping: Poppy Seeds ( 1%)
For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of nuts
Bake for 13 minutes at 200 degrees celsius
24H
per 100g
1019
241
1.4
0.2
47.2
4
3.4
8.1
1.2
No
Yes
No
Yes
No
Tiger Bread
Item No.
451558A
9
800g
2000
Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Rapeseed Oil, Sunflower Oil, Salt, Palm Oil, Flour Treatment Agent (Ascorbic Acid, L-Cysteine), BARLEY Malt Extract, Stabiliser (Diphosphates).
Contains cereals including gluten (WHEAT). May contain traces of eggs, soya and milk
For best results bake from frozen, place in the centre of preheated oven. Bake for 12 minutes at 200°C or until golden brown
24H
per 100g
1061
250
1.2
0.3
49.5
2.9
2.3
9.2
1.01
404
No
Yes
No
Yes
No
Traditional Margarine Croissant
Item No.
811
54
90
408.6
WHEAT flour, margarine (fat (palm) and vegetable oils (sunflower, soy ), water, emulsifier (E471), salt, acid (citric acid), antioxidants (E304, E306), flavourings, colour (carotenes)), water, sugar, yeast, salt, WHEAT gluten, emulsifier (E472e), dextrose, antioxidant (E300), enzymes. Glazed with EGG.
per 100g
1893
454
28
14
43
7.9
2.3
7.4
0.94
376
No
Yes
No
No
No
Grille Panini
Item No.
CI333
60
100g
239
WHEAT Flour, Water, Yeast, Non Hydrogenated Vegetable Oil ( Rapeseed), Salt, Dextrose, Flour Treatment Agent: (E300 Ascorbic Acid)
For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of nuts
Defrost at room temperature for 60 minutes
24H
per 100g
1014
239
2.6
0.3
46.4
1.3
1.9
7.7
1
400
No
Yes
No
Yes
No
White Tin Loaf
Item No.
GYA00191
10
400g
996
WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Yeast, Sunflower Oil, Salt, Flour Treatment Agent (Ascorbic Acid).
All appliances vary the following are guidelines only: Defrost for 20 minutes at ambient temperature, then bake at 180°C for 22 minutes. Once cooled wrap and use by day of bake +1.
1 day
per 100g
1054
249
1.7
0.5
48.6
2.7
2.2
8.8
0.68
272
No
Yes
No
Yes
No
Large White Split Tin Loaf
Item No.
GYA00192
12
800g
1992
Wholemeal WHEAT Flour, Water, Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Yeast, WHEAT Gluten, Sunflower Oil, Salt, Flour Treatment Agent (Ascorbic Acid).
All appliances vary the following are guidelines only: Defrost for 20 minutes at ambient temperature, then bake at 180°C for 22 minutes. Once cooled wrap and use by day of bake +1.
1 day
per 100g
1054
249
1.7
0.5
48.6
2.7
2.2
8.8
0.68
272
No
Yes
No
Yes
No
