Staffords Bakery Sliced Crusty Vienna (430 g)

Staffords Bakery Sliced Crusty Vienna (430 g)

€2.50€5.81/kg
Irish Made

Description

Staffords Bakery Sliced Vienna 430g

Ingredients

WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1), Ascorbic Acid], Water, Yeast, Salt, Vegetable Oils (Palm, Rapeseed), SOYA Flour

Allergy Advice

NutsMay Contain
SesameMay Contain
SoyaContains
WheatContains

Nutrition Information

per 100g
Energy
1080kJ
256kcal
Fat
1.5g
of which saturates
0.29g
Carbohydrate
49.6g
of which sugars
3.5g
Fibre
3.5g
Protein
9.3g
Salt
1.47g

Storage Guidelines

Store in a cool and dry place

Storage Type

TypeAmbient

Manufacturer Address

Staffords Bakery, Gorey, Co. Wexford.

Company Name

Staffords Bakery

Company Address

Gorey, Co. Wexford.

Telephone Helpline

053-9422205

Return To

Staffords Bakery, Gorey, Co. Wexford. Tel no: 053-9422205

Product Number: 1678310000

Description

Staffords Bakery Sliced Vienna 430g

Ingredients

WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1), Ascorbic Acid], Water, Yeast, Salt, Vegetable Oils (Palm, Rapeseed), SOYA Flour

Allergy Advice

NutsMay Contain
SesameMay Contain
SoyaContains
WheatContains

Nutrition Information

per 100g
Energy
1080kJ
256kcal
Fat
1.5g
of which saturates
0.29g
Carbohydrate
49.6g
of which sugars
3.5g
Fibre
3.5g
Protein
9.3g
Salt
1.47g

Storage Guidelines

Store in a cool and dry place

Storage Type

TypeAmbient

Manufacturer Address

Staffords Bakery, Gorey, Co. Wexford.

Company Name

Staffords Bakery

Company Address

Gorey, Co. Wexford.

Telephone Helpline

053-9422205

Return To

Staffords Bakery, Gorey, Co. Wexford. Tel no: 053-9422205

Product Number: 1678310000

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.