St Clements Hot Cross Buns

Additives (2)

This label lists 1 anticaking agent. 1 more we cannot place from the code alone.

Also on the label, not assessed here yet

• E502 No entry in our register
• E570 Fatty acids anticaking agent

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Qingredients cin, (amin), Moistened Sultanas (16%) (Sultanas, Water), Diced Candied Apple (10%) (Apple, Sugar, Glucose-Fructose Syrup), Water, Spiced Apple Compote (5%) (British Bramley Apple, Water, Sugar, Ginger, Cardamom, Cinnamon, Clove, Pimento, Black Pepper), Yeast, vert Sugar Syrup, Palm Fat, Fortified Wheat Flour (Wheat Flour, cium Carbonate, Iron, Niacin, Thiamin), Emulsifier: Mono - and ycerides of Fatty Acids; Potato Starch, Wheat Gluten, Salt, Rye Flo Rapeseed Oil, Cinnamon Powder, Flavouring, Cassia, Flour Treament Agent: Ascorbic Acid; Palm Stearin, Coriander Powder. S Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold. Also, not suitable for customers with an allergy to sesame, egg, milk, soya, barley, oat or spelt due to manufacturing methods.

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.