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Premium White Bread Mix

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Wright's Premium White is our most popular bread mix. It is made from a quality blend of wheats, milled in the traditional way. Use it to make delicious home baked bread, rolls or pizza bases straight from your oven or bread making machine.

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Cheese & Onion Bread Mix


About

Wright's Cheese & Onion mix contains a blend of Parmesan cheese, crisp fried onions, a hint of herbs and mustard for this ever popular savoury bread.  This mix works brilliantly in bread making machines or by hand from your oven at home.  It is available in a yeasted 500g size and in un-yeasted 12kg.

The bread can be used for pizza bases and is a great base for your own ideas, whatever the family favourite is.  The bread, when cooled and covered freezes very well. It creates a delicious savoury loaf or rolls with crisp fried onions, cheese & herbs and an excellent choice for a Ploughman's type lunch.

Ingredients

Wheat Flour, Dried Yeast, Dried Parmesan Cheese (2%) [from Cows' Milk), Dried Kibbled Onion (2%), Salt, Chickpea Flour, Vegetable Oil (Rapeseed) , Mustard Powder, Mixed Herbs, Dextrose, Flour Treatment Agent: Ascorbic Acid.

Nutritional Info

Typical Values*   
   Per Average Slice (45g) 
 Per 100g
 Energy    453kj                            1008kj                   
   105kcal   233kcal
 Protein 4.2g                             9.3g
 Carbohydrates    20.4g                45.3g
(of which Sugars)     (0.7g)     (1.6g)
 Fat        1.0g   2.2g
 (of which Saturates)    (0.3g)                   (0.7g)
 Fibre      0.9g                               2.1g
 Sodium 0.2g                         0.4g 





  





 

 

Allergy Advice

Contains: Cows' Milk, Mustard, Wheat Gluten, Yeast.

May contain traces of sesame seeds due to the methods used in the manufacture of this product.

Recipe using this product

View all recipes using cheese & onion bread mix

customer comments

“Just a short note to thank you for the delivery, Friday or Monday you said, well the whole order arrived today, Thursday at 9.30 am. Once again many thanks.” Helen Davies