K&G McAtamney Wholesale - Exclusively at Henderson Foodservice ➤

St. Pierre Brioche Buns Pre-Sliced (7x300g)

In stock
Product Code
536351

 

Pre-sliced, deliciously soft brioche buns, ready to be filled with your favourite burger. With a golden, plump texture to perfectly hold your filling together and a shiny glaze on top, this gently sweet brioche bun tastes great with every type of ingredient. 7 packs per case. 6 buns per pack. 300g per pack. 50g per bun.
536351
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Product Information

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Storage

Ambient

Ingredients

Wheat Flour, Water, Egg, Sugar, Invert Sugar Syrup, Rapeseed Oil, Yeast, Wheat Gluten, Dried Skimmed Milk, Concentrated Butter (Milk), Salt, Flavouring, Emulsifier (Mono- And Diglycerides Of Fatty Acids), Milk Proteins, Deactivated Yeast, Malted Rye Flour, Colour (Beta Carotene)

Dietary & Lifestyle

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Suitable for a Vegetarian Diet Yes
Suitable for a Vegan Diet No
Suitable for Lactose-Free Diet No
Suitable for Coeliacs No
Approved for a Halal Diet No
Approved for a Kosher Diet No

Allergens

Key: Contains May Contain

  • This product DOES NOT contain Celery
    Celery
  • This product DOES NOT contain Crustacea
    Crustaceans
  • This product DOES contain Egg
    Egg
  • This product DOES NOT contain Fish
    Fish
  • This product DOES NOT contain Lupin
    Lupin
  • This product DOES contain Milk
    Milk
  • This product DOES NOT contain Molluscs
    Molluscs
  • This product DOES NOT contain Mustard
    Mustard
  • This product DOES NOT contain Peanuts
    Peanuts
  • This product may contain Sesame
    Sesame
  • This product DOES NOT contain SOYA
    SOYA
  • This product DOES NOT contain Sulphites
    Sulphites
  • This product DOES NOT contain Nuts
    Nuts
  • This product DOES contain Gluten
    Gluten

Nutritional Information

More Information
Energy per 100g (kcal) 310
Energy per 100g (kJ) 1309
Fat per 100g (g) 6.8
Fat of which Saturates per 100g (g) 2.1
Carbohydrate Per 100g (g) 51
Carbohydrate of which Sugars per 100g (g) 11
Fibre per 100g 2.5
Protein per 100g (g) 10
Salt per 100g (g) 1.2

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