Spelt
The latest member of our brown bread range, again helping us to try to cater for differing tastes. This bread is made with an ancient Roman Wheat (triticum spelta) which is stoneground. Its gluten content differs from that of most breads and maybe suitable for those who cannot eat gluten.
However! Please consult a doctor or nutritionist as to whether is it suitable for you
Lo-salt bread
By reducing the sodium content in the loaf, we can offer a loaf which could be beneficial to those with high blood pressure and subsequent problems that arise from this, i.e. the risk of strokes. The LO-SALT we use contains 66.4% potassium (min) and 33.6% Sodium. This enables us to give you a loaf with 1.09gr. sodium content, which results in 0.06gr of sodium per slice (18 same thickness slices)
Oatmill
A loaf made using a white flour base and a combination of three types of oats to give a different twist to a white loaf. For a long time oats have been used to benefit those with high cholesterol.
Oats used: Rolled - Pin head - Oat bran
Gluten free
A bread made using rice, potato, buckwheat, maize and tapioca flour (contains Dairy), blended with natural gums to produce either a brown or white loaf. (Variations are available).
Oats used: Rolled - Pin head - Oat bran
Linseed and soya
The latest adition to our healthy breads, a loaf made using a high percentage of soya flour, and linseeds. Linseeds provide a source of Omega oils, good for all round health. The proteins in the soya flour have also been linked with reduction in Cholesterol. There has also been information put forward to suggest that combined they can help relieve some of the effects of the female menopause.
Fitty bread
A loaf which is made with added VITAMIN E, CALCIUM and MAGNESIUM. It contains linseed, lupin, and sunflower seeds as well as increased dietary fibre.