Fine Dining Rolls - Forman & Field

Fine Dining Rolls

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Sourdough: Plain White Flour (WHEAT, GLUTEN), Water, Salt.

Walnut: Organic wholemeal flour (WHEAT flour, GLUTEN), Water, AV Bread fat, Salt, Yeast, WALNUTS, AV Bread improver (SOYA)

Dark Rye: Plain White Flour (WHEAT flour, GLUTEN) Water, RYE flour, AV Bread fat, Salt, Yeast, AV Bread improver (SOYA), Caramel, SEASAME Seed, Caraway seed.

See allergens in bold capitals

Cooking instructions

Bake in a preheated oven 180c for 6-8 minutes to finish, serve hot with lashings of butter.

Additional information

Keep in ambient conditions, minimum 3 days Can be frozen for up to 3 months

Nutritional Information

Typical Values(Dark Rye) Per 100g
Energy 1036.3kj
Fat 2.71g
Saturates 0.42g
Carbohydrates 50.3g
Sugars 0.71g
Protein 7.13g
Salt 0g
Typical Values(Walnut) Per 100g
Energy 1482kj
Fat 20.4g
Saturates 7.5g
Carbohydrates 39.1g
Sugars 17g
Protein 7g
Salt 0.01g
Typical Values(White) Per 100g
Energy 1081kj
Fat 2.9g
Saturates 0.4g
Carbohydrates 46.7g
Sugars 2.9g
Protein 9.6g
Salt 0g

Rinkoffs, the renowned East London bakers, make the best bread rolls, which we use at Forman’s Restaurant. The beauty of these is they are half-baked. Just finish them off at home, enjoy the glorious aromas of freshly baked bread alongside your starters.

Pack includes 2 of each flavour:
White / Walnut / Dark Rye