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Product Information & Allergens Should you wish to know what ingredients are used in a particular product, please ask staff in the shop for their "Finished Product Information" folder or contact Head Office and ask for the Technical Manager (01604-581614) * * * * Individuals can be allergic to certain food ingredients. Currently there are 12 ingredients that are known to be the most common allergens. These are: cereals containing gluten, crustaceans, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, & sulphur dioxide (at levels above 10mg/kg or 10 mg/litre expressed as SO2). Our traditional recipes often have to be slightly modified since they are manufactured on a large scale. This means ingredients could be added to a recipe that might not be used in the "home-made" version. For example protein extracts of milk, egg and wheat are regularly added to bakery ingredients, sauces and gravies. Also occasionally with certain items in a recipe, such as chocolate fillings, if temporarily unavailable a different brand has to be used instead which might have slightly different ingredients content. A recipe might not contain a particular ingredient but if that ingredient is used in any other product(s) from the Bakery or the shop, there is always a minimal chance of cross contamination even under the best manufacturing practices. Our production facilities & the nature of our operations do not allow for segregated process lines. Hence it is not possible for us to guarantee 100% that our products are free of an ingredient(s) if it is being used any where in our Bakery or our shops. |
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