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), Polydextrose, Vegetable fat (coconut oil), Sultanas, Sunflower seeds, Free range eggs, Butter (cream, water, salt), Oats, Coconut desiccated (sulphur dioxide), Rising agent, Linseeds, Pumpkin seeds, Sesame seeds, Wheat bran, Salt, Barley malt extract.
ALLERGENS: Cow’s milk, Egg, Gluten, Wheat.
TYPICAL NUTRIONAL INFORMATION
Single serving size: 1 piece (27g)
Per 100g Per single serving
Energy (KJ) 1322 356.9
Protein(g) 7.4 2.0
Carbohydrates (g) 34.8 9.4
of which is total sugar (g) 5.4 1.5
Total Fat (g) 15.8 4.3
Saturated(g) 4.6 1.2
Trans(g) 0.0 0.0
Mono(g) 2.6 0.7
Poly(g) 4.2 1.1
Dietary Fibre(g) 1.2 0.3
Total sodium (mg) 367 99.1
This product is made in a factory that uses tree nuts.