English Breakfast Muffin
English Breakfast Muffin
English Breakfast Muffin
Keep from at -18°C. Best before is 6 months from the date of production. Defrost before use. Ideal for toasting.
Contains wheat, gluten and soya.
English Breakfast Muffin
Wheat Flour, Water, Yeast, Wheat Semolina, Wheat Protein, Salt, Vinegar, Dextrose, Soya Flour, Emulsifiers: E471, E472e; Vegetable Fat, Preservatives: Potassium Sorbate, Calcium Propionate; Flour Treatment Agent: Ascorbic Acid.(Vitamin C).
Case Size: 12 packs of 4 per case = 48
Weight: 72g
English Breakfast Muffin
These English Breakfast muffins are produced by Speedibake's sister company Allied Bakeries. They are packed specifically for foodservice requirements, being wrapped in 4's in plain film with 12 packs per case. This makes them ideal to remove and defrost in just the right quantities.
