Allergen Information

Please note that if you have food allergies or intolerances that may require specific catering adjustments, but especially those that are serious or life threatening, you must contact us at catering@rhul.ac.uk so that we can discuss your dietary needs and provide you with a safe dining experience. Alternatively, whilst you are in the outlets, please make sure you discuss your requirements with our staff or managers at the counters. We handle many allergens in our busy kitchens and the information provided here only relates to ingredients that are the most common allergens identified by the EC. We do not declare every ingredient used within a dish on this menu, and recipes may be subject to change. Therefore, even if you have chosen the item previously, please make sure that you check it each time you visit. Whilst good catering practice is in place to minimise cross-contamination, the ingredients we buy are manufactured, and our dishes are prepared, in environments where allergens are present and equipment is shared. We cannot therefore guarantee that any item on our menu is 100% allergen-free. Therefore it is imperative that you make contact with our staff and managers who are happy to help.

Allergen Information

Please note that if you have food allergies or intolerances that may require specific catering adjustments, but especially those that are serious or life threatening, you must contact us at catering@rhul.ac.uk so that we can discuss your dietary needs and provide you with a safe dining experience. Alternatively, whilst you are in the outlets, please make sure you discuss your requirements with our staff or managers at the counters. We handle many allergens in our busy kitchens and the information provided here only relates to ingredients that are the most common allergens identified by the EC. We do not declare every ingredient used within a dish on this menu, and recipes may be subject to change. Therefore, even if you have chosen the item previously, please make sure that you check it each time you visit. Whilst good catering practice is in place to minimise cross-contamination, the ingredients we buy are manufactured, and our dishes are prepared, in environments where allergens are present and equipment is shared. We cannot therefore guarantee that any item on our menu is 100% allergen-free. Therefore it is imperative that you make contact with our staff and managers who are happy to help.

Bread Roll Selection

A selection of freshly baked bread rolls and a gluten free bread roll

Each Ptn contains

Energy

693kJ
166kcal

8.28%

Fat

2.9g

4.13%

Saturates

0.3g

1.45%

Sugars

2.5g

2.72%

Salt

0.33g

5.5%

of an adult's reference intake

Typical values (as sold) per 100g: Energy 1146kJ / 274kcal

Nutritional Information

TYPICAL VALUES	Per 100g	Per Ptn	% RI^* Per Ptn
Energy	1146kJ 274kcal	693kJ 166kcal	8.28%
Fat	4.8g	2.9g	4.13%
of which Saturates	0.5g	0.3g	1.45%
Carbohydrate	47g	28g	10.83%
of which Sugars	4.0g	2.5g	2.72%
Fibre	5g	3g	12.33%
Protein	8g	5g	9.64%
Salt	0.55g	0.33g	5.5%

* Reference Intake of an average adult (8400kJ / 2000kcal)

Contains Cereals containing Gluten

Ingredient Specification

Gluten Free Seeded Rolls [Water, Starches (Tapioca, Potato, Maize), Mixed Seeds (18%) (Sunflower, Linseed, Flaxseed, Millet, Poppy), Rice Flour, Rapeseed Oil, Humectant (Vegetable Glycerol), Brown Flaxseed, Yeast, Black Treacle, Psyllium Husk, Iodised Salt (Salt, Potassium Iodate), Stabiliser (Hydroxypropyl Methyl Cellulose, Xanthan Gum), Vegetable Fibres (Flaxseed, Potato, Psyllium, Bamboo), Apple Extract, Fermented Maize Starch, Dried Egg White. Vitamins & Minerals: Calcium Carbonate, Niacin, Iron, Riboflavin, Thiamin, Folic Acid.], Part-Baked Bran Petit Pain [Fortified (WHEAT) Flour ((WHEAT) Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, (WHEAT) Bran (3.5%), Salt, Yeast, Flour Treatment Agent: Ascorbic Acid.], Part Baked Small White Petit Pain [Fortified (WHEAT) Flour ((WHEAT) Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Salt, Yeast, Flour Treatment Agent: Ascorbic Acid.], Part Baked Malted Wheat Petit Pain [Fortified (WHEAT) Flour ((WHEAT) Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Malted (WHEAT) Flakes (7%), Salt, Yeast, Malted (BARLEY), (WHEAT) Bran, (WHEAT) Gluten, (BARLEY) Fibre, Emulsifier: Mono- And Diacetyltartaric Esters Of Mono- And Diglycerides Of Fatty Acids; Flour Treatment Agent: Ascorbic Acid.]