Our rusks are baked in small batches in our kitchen in Darling in the Swartland. The Swartland is famous for its flowing landscapes with extensive wheat fields which have for generations fed South Africans. The wheat flour we use is stoneground, sourced from local farmers growing crops in an environmentally conscious way. Swartland Kitchen pays tribute to a long established South African tradition of quality baked goods.
INGREDIENTS: Stoneground cake wheat flour, Buttermilk (milk, cultures), Sugar, Vegetable fat (coconut oil), Mixed peel dried (orange peel, glucose-fructose syrup, lemon peel, sucrose, acidity regulator (citric acid)), Almonds, Butter (cream, water, salt), Free range eggs, Rising agent, Salt, Treacle.
ALLERGENS: Cow’s milk, Egg, Gluten, Tree nuts, Wheat.
TYPICAL NUTRIONAL INFORMATION
Single serving size: 1 piece (25g)
Per 100g Per single serving
Energy (KJ) 1481 370.3
Protein(g) 6.9 1.7
Carbohydrates (g) 46.3 11.6
of which is total sugar (g) 18.3 4.6
Total Fat (g) 14.5 3.6
Saturated(g) 4.7 1.2
Trans(g) 0.0 0.0
Mono(g) 4.4 1.1
Poly(g) 4.2 1.1
Dietary Fibre(g) 1.2 0.3
Total sodium (mg) 391 97.8
This product is made in a factory that uses tree nuts.