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Richly fruited hot cross buns
Greenveil's read: consider avoiding.
- High
- Wheat flour46%—›
- Wheat flour25.8%—›
- E170i10.1%—
- Folic acid5.1%—›
- Iron2.5%—›
- E3751.3%—
- Thiamin1.3%—›
- Grape33%—›
- Sultanas20.6%—
- Sultanas12.4%—
- Water8.3%—›
- Raisins6.2%—›
- Raisins3.1%—›
- Water3.1%—›
- Soaked Chilean flame raisins3.1%—
- Chilean flame raisins1.5%—
- Water1.5%—›
- Currants3.1%—
- Currants1.5%—
- Sunflower oil1.5%—›
- Water11.5%—›
- Yeast5.8%—›
- Free range egg2.9%—
- Mixed peel0.9%—
- Orange zest0.7%—
- Lemon peel<0.1%—›
- Glucose syrup<0.1%—›
- Sugar<0.1%—›
- Potato starch—›
- Rapeseed oil—›
- Unsalted butter—
- Invert sugar syrup—›
- Salt—›
- Wheat gluten—›
- Mixed spices—
- Flavourings—
- Palm fat—
- Flour treatment agent—
- E300—
- Emulsifiers—
- E472e—
- E471—
Show original label text
Wheat flour (wheat flour, calcium carbonate, folic acid, iron, niacin, thiamin), mixed vine fruits (33%) (soaked sultanas (sultanas, water), soaked raisins (raisins, water), soaked Chilean flame raisins (Chilean flame raisins, water), currants (currants, sunflower oil)), water, yeast, pasteurised free range egg, mixed peel (2.0%) (orange peel, lemon peel, glucose syrup, sugar), potato starch, rapeseed oil, unsalted butter (milk), invert sugar syrup, salt, wheat gluten, mixed spices, flavourings, palm fat (certified sustainable), flour treatment agent (ascorbic acid), emulsifiers (mono - and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids, mono - and diglycerides of fatty acids)
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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