Where has Ploughmans® gone?
Ploughmans® has now become Ploughmans® Bakery. You will still find Ploughmans® Bakery products to be high quality and deliver great tasting bread that you've known Ploughmans® to deliver.
Where has my Ploughmans® flavour gone?
Wholemeal & Grains and Soy & Linseed have remained from the previous Ploughmans® range. Harvest Grains has been replaced with Country Grains, Traditional White with Oats has been replaced with Rustic White, Light Malted Rye and Dark Soft Wheat and Rye have been replaced with Light Rye and Barley & Sunflower has been deleted. Farmhouse Wholemeal is a new product to the range.
How can I store Ploughmans® Bakery breads?
General storing: To keep bread fresher, it should be stored in a cool, dry, dark place away from direct sunlight.
Freezing conditions: Store at or below -15°C. Recommended frozen life, 4 months. On thawing consume within 5 days.
Is Ploughmans® Bakery breads gluten free?
No - none of the Ploughmans® Bakery bread products are gluten free. Please refer to the ingredient listing on the packaging for the most up to date information relating to the product you are purchasing.
What is Iodised Salt?
Iodised salt is table salt mixed with a minute amount of various iodine-containing salts. The ingestion of iodide helps prevent iodine deficiency.
What preservatives are used?
Ploughmans® Bakery uses preservative 263 - Sodium acetate is the sodium salt of acetic acid.
What emulsifiers are used?
Ploughmans® Bakery uses emulsifier 481 - Sodium stearoyl lactylate. This is prepared from lactic acid.
Are Ploughmans® Bakery emulsifiers from animal or plant?
All of Ploughmans® Bakery's emulsifiers are derived from plant extracts.