essential Waitrose hot cross buns4s

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essential Waitrose hot cross buns
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4 Hot Cross Buns
  • essential Waitrose
  • Waitrose own label

PER 100g

Energy

1103kJ
260kcal

Per Portion/A serving contains

Energy

684kj
161kcal

8% RI

Fat

1.0 g

Low

1% RI

Saturates

0.2 g

Low

1% RI

Sugars

12.7 g

Medium

14% RI

Salt

0.4 g

Medium

7% RI

RI = % of your daily reference intake

INGREDIENTS: Fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), moistened sultanas (19%), currants (5%), yeast, wheat dextrose, orange peel, wheat glucose-fructose syrup, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, sodium stearoyl-2-lactylate, calcium stearoyl-2-lactylate), potato starch, flavouring, lemon peel, sunflower oil, flour treatment agent (ascorbic acid), palm fat, preservative (potassium sorbate), acidity regulator (citric acid), maize starch.

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold.

Typical values as sold. Contains 4 Servings

Typical valuesPER 100gA serving contains
Energy1103kJ684 kJ
Energy260kcal161 kcal
Fat1.6g1.0 g
Of which Saturates0.4g0.2 g
Carbohydrate53.1g32.9 g
Of which Sugars20.5g12.7 g
Fibre2.8g1.7 g
Protein7.0g4.3 g
Salt0.63g0.39 g

Origin Information

Additives

  • This product contains Additives
  • This product contains Natural Flavourings
  • This product contains Preservatives
  • This product contains Alcohol >= 0.5% abv
  • This product contains Alcohol >= 1.2% abv

Lifestyle

  • This product is suitable for Vegetarians
  • This product is suitable for Vegans

Recycling

ComponentMaterialRecyclable
filmPlastic - PP (Polypropylene)
cardCard

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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