Here you will find the answers to Frequently Asked Questions (FAQs). If you can’t find an answer to your question here, then use our Contact Us section to send us your question and we’ll get back to you as soon as possible.
Our breads are suitable for both vegetarians and vegans, as we use emulsifiers that originate from vegetable sources. However, some products, e.g. soda bread, contain dairy products and our bracks contain egg. These products would not be suitable for vegans. We suggest that you check the packaging on purchasing for vegan suitability.
The vegetable oils used in Pat The Baker products are rapeseed and palm oils.
We use calcium propionate, acetic acid and potassium sorbate which are used widely in the baking industry to prevent mould and bacteria in bakery products.
Gluten (from Latin gluten, “glue”) is a protein composite found in wheat and related species, including barley and rye, and in foods processed from them. It gives elasticity to dough, helping it to rise, keep its shape and often giving the final product a chewy texture. Some people are sensitive to gluten due to coeliac disease. Wheat allergy and coeliac disease are different disorders.
The majority of our products are free from egg and milk ingredients. However, we do have some products that contain them. We suggest that you check the packaging on purchasing, or check our website’s Our Bread section for individual product nutritional information. Allergens listed on the site are wheat gluten, soya, milk and egg. Some of our burger buns are coated in sesame seeds.
At Pat The Baker, L-cysteine (E920) is used only in our Granary bread.
None of our breads contain hydrogenated fats. Our pancakes do contain hydrogenated vegetable oil.
Salt is multi-functional in the production of bread. It has a strengthening effect on the gluten (protein) formation, making the dough more stable, less sticky and easier to handle. It also inhibits yeast gassing, ensuring that bread loaves have a consistent shape and height and it contributes to the overall flavour of the bread.
Soya flour improves the handling and machine-ability of the dough, as well as giving the bread better volume and crumb softness. Soya has been used as a normal ingredient in plant-produced bread for over fifty years and is permitted under the Bread and Flour Regulations.
We use ascorbic acid or E300, otherwise known as Vitamin C. This is the most commonly used flour treatment agent in bread making. It strengthens the dough and has a beneficial effect on the volume, crumb structure and softness of the bread.
We import and use wheat from Germany, the UK and sometimes Canada, to ensure a high protein content in our bread. Unfortunately, due to a lack of sunshine and inadequate supplies, it is not possible to get high quality protein wheat in Ireland.
Bran, also known as Miller’s Bran, is the hard outer layers of cereal grain. Bran is present in and may be milled from any cereal grain, including rice, corn (maize), wheat, oats, barley and millet. Bran is particularly rich in dietary fibre, essential fatty acids and contains significant quantities of starch, protein and dietary minerals. Check out our high fibre Breakfast Bran loaf.
Wherever possible we source ingredients, products and services from Irish producers and suppliers e.g. buttermilk from local farmers.
If your question or concern is not answered in the above Frequently Asked Questions, please contact our Customer Careline team to resolve any product query or issue that you may have.