Allinson is made of the complete wheat grain and therefore contains a huge amount of fibres.
The following are the ingredients of our Allinson bread:
Sometime at the end of the 19th century, dr. Thomas Allinson craved for a bread that would fully satisfy his stomach. At that moment in time, well-off British people consumed white bread only. Why? Because white bread was considered to be cleaner and therefore referred to prosperity. However, by eating only white bread, one lacks the nutrients that are contained in wholemeal bread. That’s why dr. Allinson created the now called Allinson bread, which is still produced following his original recipe – a recipe that is used by all bakers making Allinson bread. It is the only BBROOD bread that is baked in a tin as the dough contains a lot of water.
If you’d like more information on the ingredients and an overview, have a look at the basic ingredients.
Wholemeal, water, wholemeal sourdough, salt
Per 100 grams: energy 742KJ / 177kcal, protein 6.8 g, carbohydrates 32.0, fat 0.8 g (of which saturated: 0.1g), dietary fibres 6.8 g, sodium 429 mg
Contains gluten. Produced in a bakery that also processes nuts and seeds.