Salt
As part of the Federation of Bakers, Kingsmill has worked to reduce salt levels across our range and all of our breads either meet the FSA target for 2010 of 0.43g of sodium (1.1g salt) per 100g or have lower levels.
Salt is an essential ingredient when making bread as it controls yeast fermentation; we have achieved these targets through a phased salt reduction programme
Information on pack:
As the majority of sodium found in bread comes from added salt, both the sodium values and equivalent salt levels per 100g are printed on all packs of Kingsmill products. These figures differ because salt is the sodium value multiplied by 2.5. In the table below, 0.35g sodium is equivalent to 0.88g of salt.
Nutrition table:
| Typical values | Per 100g | Per Slice |
|---|---|---|
| Energy | 865 kJ | 190 kJ |
| Energy | 240 kcal | 45 kcal |
| Protein | 8.8 g | 1.9 g |
| Carbohydrates | 37.7 g | 8.3 g |
| of which: sugars | 2.9 g | 0.6 g |
| Fat | 2.0 g | 0.4 g |
| of which: saturates | 0.4 g | 0.1 g |
| Fibre | 4.3 g | 0.9 g |
| Sodium | 0.35 g | 0.08 g |
| Salt | 0.88 g | 0.20 g |
Did you know?
Salt is an essential ingredient when making bread as it controls yeast fermentation.
