Homemade 50/50 Dough Balls
Each Ptn contains
Energy
631.4kJ
150.1kcal
150.1kcal
7.52%
Fat
5.1g
7.23%
Saturates
2.2g
10.8%
Sugars
0.7g
0.79%
Salt
0.4g
6%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 0.0kJ / 0.0kcal
Nutritional Information
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 0.0kJ 0.0kcal |
631.4kJ 150.1kcal |
7.52% | |
| Fat | 0.0g | 5.1g | 7.23% | |
| of which Saturates | 0.0g | 2.2g | 10.8% | |
| Carbohydrate | 0.0g | 22.2g | 8.55% | |
| of which Sugars | 0.0g | 0.7g | 0.79% | |
| Fibre | 0.0g | 0.6g | 0% | |
| Protein | 0.0g | 3.8g | 0% | |
| Salt | 0.0g | 0.4g | 6% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
Ingredient Specification
| White Bread Roll Mix: [WHEAT Flour (WHEAT, Calcium, Iron, Niacin, Thiamin), SOYA Flour, Dried Yeast, Dextrose, Salt, Vegetable Oil Blend (Palm & Rapeseed Oil), Emulsifier (WHEAT Flour (WHEAT, Calcium, Iron, Niacin, and Thiamin), E472(e), E516, E300).], Brown Bread Roll Mix: [WHEAT Flour (WHEAT, Calcium, Iron, Niacin, Thiamin), Wholemeal WHEAT Flour, SOYA Flour, Dried Yeast, Salt, Vegetable Oil Blend (Palm & Rapeseed Oil), Dextrose, Emulsifier (E471), Emulsifier (WHEAT Flour (WHEAT, Calcium, Iron, Niacin, and Thiamin), E472(e), E516, E300).], Hot Water, Baking Margarine: [Vegetable Oils (Palm, Rapeseed), Water, Salt (2%), Emulsifier: Polyglycerol Esters of Fatty Acids, Colours: Curcumin, Annatto Bixin, Flavouring.], Garlic Puree: [Rehydrated Garlic (98%), Acidity Regulator (Citric Acid).], Mixed Herbs: [Marjoram, Thyme, Parsley, Basil, Savory.] |