Salt plays a major role in dough formation, fermentation rate,
flavour and eating properties of bread. Since the mid 1980s, the
baking industry has been actively reducing salt in bread. We have
participated in all of the Government led salt reduction projects.
We met the 2010 Food Standards Agency salt targets by the end of
2009 and are working now to move to the 2012 targets set by the
Department of Health as part of the Governments Public Health
Responsibility Deal. TheUKhas one of the lowest levels of salt in
bread in the world. The sodium and salt content are clearly
labelled on all of our packs.
| 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 |
0.4 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 |