Roberts Hot Cross Buns
In 1860, young Robert Roberts began his apprenticeship as a bread baker at the age of just 11 and opened a small shop in Northwich in 1887. Roberts is now run by the fourth generation of the family and is known beyond the borders of England.
Hot Cross Buns are a popular Easter pastry in England, made from yeast dough with spices and sultanas and traditionally eaten on Good Friday.
Product safety information
Manufacturer information:
Roberts Bakery
Rudheath
CW9 7RQ Northwich, Vereinigtes Königreich
info@roberts-bakery.co.uk
| Item weight: |
0,27 kg
|
| Content: |
265,00 g
|
Roberts Bakery – producer of high-quality bread and baked goods made with tradition and passion. Discover fresh
delicious products for everyday enjoyment.
INGREDIENTS:
WHEAT flour (with added calcium, iron, niacin and thiamine), water, sultanas (15%), currants (5%), yeast, sugar, mixed peel (2.5%) (contains: Orange peel, glucose syrup, lemon peel, sugar, acidity regulator: E330), WHEAT gluten, WHEAT flour, rapeseed oil, ground spice mix (1%) (contains: Cinnamon, coriander seeds, caraway seeds, cloves, fennel seeds, ginger, nutmeg, turmeric), salt, emulsifiers: E471, E472e, flour treatment agent: ascorbic acid (vitamin C), raising agent: E500ii. Cross paste: water, WHEAT flour (with added calcium, iron, niacin and thiamine), maize flour, rapeseed oil, salt. Glaze: water, potato dextrin, preservative: E202, stabiliser: E412.
ALLERGY ADVICE:
Please note ingredients in BOLD.
MANUFACTURER'S ADDRESS:
Roberts Bakery, Rudheath,Northwich,
CW9 7RQ and Frank Roberts & Sons Ltd,
20 Harcourt Street, Dublin ,
D02 H364
COUNTRY OF ORIGIN:
Ireland
STORAGE:
Weight: 0,27kg
Contains: 265g
|
Nutritions
|
per 100g
|
|
Energy (kj)
|
1130kJ
|
|
Energy (kcal)
|
267kcal
|
|
Fat
|
2,5g
|
|
of which saturates
|
0,5g
|
|
Carbohydrate
|
52,1g
|
|
of which Sugars
|
19,6g
|
| Fibre |
3,1g
|
|
Protein
|
7,4g
|
|
Sodium
|
1,0g
|
