Warburtons Old English White 400g

  • Flavoursome white bread, inspired by our traditional English baking heritage
  • Low Sugars
  • No Artificial Preservatives
  • Suitable for Vegans and Vegetarians
  • Vegetarian Society Approved – Vegan
  • Kosher – KLBD
  • Halal – HFA Approved

Learn more at www.warburtons.co.uk

Thick Sliced White Bread

  • Wheat Flour [with Calcium, Iron, Niacin (B3) and Thiamin (B1)]
  • Water
  • Yeast
  • Liquid Concentrated Sponge Extract (Water, Wheat Flour, Yeast)
  • Vegetable Oils (Rapeseed and Sustainable Palm)
  • Salt
  • Fermented Wheat Flour
  • Soya Flour
  • Flour Treatment Agent: Ascorbic Acid (Vitamin C)

  • May Contain Milk
  • May Contain Oats
  • May Contain Sesame
  • Contains Soya
  • Contains Wheat

Suitable for home freezing. To enjoy our baking at its best, store in a cool dry place – ideally not refrigerated. Warmer conditions will reduce the storage life. If freezing, freeze as soon as possible after purchase. For ‘best before’ date see bag closure or label.

  • Recycle with bags at large supermarket – Don’t recycle at home Bag
  • Do Not Recycle Tag

Warburtons Limited, Hereford Street, Bolton, BL1 8JB.

400g

per 100gPer average slice (40g)
Energy (kJ) 1050420
Energy (kcal) 24899
Fat (g) 2.61
of which saturates (g) 0.50.2
Carbohydrate (g) 46.418.6
of which sugars (g) 3.41.4
Fibre (g) 2.10.8
Protein (g) 9.43.8
Salt (g) 0.980.39

Energy (kJ)

per 100g
1050
Per average slice (40g)
420

Energy (kcal)

per 100g
248
Per average slice (40g)
99

Fat (g)

per 100g
2.6
Per average slice (40g)
1

of which saturates (g)

per 100g
0.5
Per average slice (40g)
0.2

Carbohydrate (g)

per 100g
46.4
Per average slice (40g)
18.6

of which sugars (g)

per 100g
3.4
Per average slice (40g)
1.4

Fibre (g)

per 100g
2.1
Per average slice (40g)
0.8

Protein (g)

per 100g
9.4
Per average slice (40g)
3.8

Salt (g)

per 100g
0.98
Per average slice (40g)
0.39

SAFETY FIRST To avoid danger of suffocation and choking, keep this wrapper and plastic bag closure away from babies and children.

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