Frequently Asked Questions

We know that the level of sugar in some products has received a lot of media attention recently, but we would like to reassure you that most of our bread doesn't have any added sugar (Kingsmill Wholemeal bread does have a little to help round out the more bitter notes in wholemeal). All of our loaves meet the criteria to be considered as low sugar foods i.e. 5g sugar per 100g or less. You can see from the front of pack labelling that all of our breads are rated 'green' for sugar. You can find the sugar content of each product on our range page.

No, we only use unbleached flours in all Kingsmill products. Bleached flour is banned in the UK and Europe.

No, it would be illegal to call a loaf 'brown bread' if it was simply 'dyed' white bread. A bread labelled as 'brown' can be made from a mix of white and wholemeal flours or a blend of white flour and wheat bran. Wholemeal bread is different to 'brown' and must be made from 100% wholemeal flour.

The major cereal grains are wheat, oats and barley. Whole grains, or foods made from them, contain all the essential parts and naturally-occurring nutrients of the entire grain. Even if the whole grains have been turned into flour or flakes, they will still deliver the same great balance of nutrients found in the original grain.

Whole grains are great fibre providers and also contain vitamins, minerals and antioxidants. Nutritionists believe we should eat more whole grain foods, but surveys show that most of us are eating less than we used to. In the UK, the government's Eatwell Guide recommends that we eat whole grain foods but does not specify the amounts. However, some countries do make specific recommendations - for example in the US it is recommended you eat 48g of whole grain a day (based on a 2000 Calorie food pattern). So if you start the day with one slice of Kingsmill Wholemeal 800g you're already half way there!

Salt is a necessary part of any bread recipe. It not only plays a role in the taste of the loaf but also works with the yeast to make sure that the dough grows to just the right size before we bake it. Our Kingsmill bakers have worked hard over the last few years to reduce the salt content of our loaves without any reduction in the quality of the taste and texture. All our products are clearly labelled with the salt content, so you know exactly what you're eating.

We can assure you that every single element that goes into making our products is suitable for vegetarians. They are made only with vegetable fats and any emulsifiers used (E471, E472e) are only sourced from vegetable oils. Many of our products are also suitable for vegans but please check the back of the individual product packs.

While all our bags are capable of being recycled unfortunately many local authorities don't have the facilities to recycle them. The good news is many larger UK supermarkets now accept bread bags (and many other carrier bags) for recycling at their stores. You can find more information on the recyclenow website.

While the nutrients are more concentrated in the crusts because there is less moisture, there is still a lot to be found in the rest the bread. We're realistic about many kids' tastes - if they just won't eat crusts then try our No Crusts range.

It's simpler than you might think! We created a special crust-cutting machine, which neatly removes the crusts from the baked bread - just as you would at home. The spare crusts are then turned into nutritious animal feed, so nothing goes to waste.

The fat content is higher because seeds are naturally high in oils. But the good news is, the seeds contain healthier mono and polyunsaturated fats.

The bread-making process in the UK means we need a small amount of solid fat in the recipe. In order to avoid animal fats we use sustainable palm oil because it is the only vegetable oil which is naturally solid at room temperature. We have been working for a number of years to responsibly source the small amounts palm oil we use and we will continue to do this. We have been members of the Roundtable on Sustainability Palm Oil (RSPO) since 2010 and all of the sustainable palm-based ingredients we use are sourced form RSPO certified suppliers.

Bread and rolls should be stored at room temperature: a bread bin is the ideal place
Once opened, the wrapper should be kept loosely folded under the loaf. You can also keep the end crust, to keep the top slice fresh.
Don't store bread and rolls in the fridge, except in very warm weather, as it will make them go stale much faster.
All our products can be put in the freezer. It's best to freeze as soon as possible after purchase, but you can freeze up until the best before date on the pack. Rolls and bakery snacks can be stored for 1 month and sliced wrapped bread will last for 3 months. To make it easier to separate bread slices after freezing, bang your loaf gently on a work surface before you put it in the freezer.
To defrost a whole loaf, place it on a wire rack at room temperature and leave 3-4 hours, or use a microwave on the defrost setting. Do not refreeze. Did you know you can toast slices straight from the freezer and make sandwiches for lunch in the morning using frozen slices of bread?
TIP: Why not split your loaf into handy packs of slices before freezing to make it easier to store and defrost?