The Turnover loaf evokes a bygone era when there were turnover only bakeries on Thomas Street. This bread used to be made in troughs with customers specifying the fermentation time.
The folding back of the Dublin turnover gives it it’s unique dense texture.
Wheat Flour, Water, Vegetable oil, Salt, Sugar, Yeast
Bread is good.
Good nutrition is a matter of finding a balance among all the materials we need to live. Bread is one of the oldest prepared foods and one of the building blocks of a good diet. Good bread is a source of iron, vitamins, calcium and protein as well as fibre, especially the wholemeal varieties. Good bread has good carbohydrates.
|Typical Analysis||Per 100g||
OUR BREAD IS MADE WITHOUT PRESERVATIVES
Follow these simple steps to maintain your bread’s freshness
- The crust acts as a natural barrier which keeps the moisture inside the bread.
- If unsliced, keep the bread in a paper bag at room temperature.
- Once the bread is cut, place the sliced side down on a flat surface to retain moisture.
- To warm and re-crisp: place in 350° oven for 5 to 10 minutes.