Tesco Extra Strong Garlic Baguettes 2 Pack 410g

Tesco Extra Strong Garlic Baguettes 2 Pack 410g

3.5 stars (68 Reviews)

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Tesco Extra Strong Garlic Baguettes 2 Pack 410g
Tesco Extra Strong Garlic Baguettes 2 Pack 410g

3.5 (68)

Guideline Daily Amounts

1/4 of a baguette
Energy
602kJ 143kcal
7%of an adult's reference intake
Fat
4.6g
medium7%of an adult's reference intake
Saturates
1.6g
medium8%of an adult's reference intake
Sugars
1.9g
low2%of an adult's reference intake
Salt
0.44g
medium7%of an adult's reference intake
of an adult's reference intake*

Typical values per 100g: Energy 1229kJ / 292kcal

Description

2 Baguettes with a garlic and parsley filling, with butter.Our expert bakers have refined their recipe and techniques over time to create bread that delivers the best possible texture and flavour.A TASTE OF ITALY Crusty baguette packed with a buttery garlic and parsley filling
Pack size: 410G

Ingredients

INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Garlic (4.5%), Rapeseed Oil, Butter (Milk), Salt, Palm Oil, Parsley, Yeast, Palm Kernel Oil, Buttermilk Powder, Wheat Fibre, Concentrated Lemon Juice, Flour Treatment Agent (Ascorbic Acid), Wheat Starch.

Allergy Information

For allergens, including cereals containing gluten, see ingredients in bold.

Net Contents

410g e

Typical ValuesPer 100g1/4 of a baguette (49g**)
Energy1229kJ / 292kcal602kJ / 143kcal
Fat9.3g4.6g
Saturates3.2g1.6g
Carbohydrate43.2g21.2g
Sugars4.0g1.9g
Fibre2.7g1.3g
Protein7.5g3.7g
Salt0.90g0.44g
* Reference intake of an average adult (8400 kJ / 2000 kcal)--
** When Cooked according to instructions 410g typically weighs 390g.--
When cooked according to instructions.--

Suitable for freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. This product may have been previously frozen and restored to chill temperatures under carefully controlled conditions. Defrosted: It is suitable for freezing. Keep refrigerated.
View all Chilled Garlic Bread & Dough Balls

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