Further information

​

Here are some of the most frequently used ingredients and the ingredients breakdown of their marketed products. Allergens are in bold italics. Specific and custom orders will have allergens highlighted and should declare any allergies when requested by the baker.

​

Butter

Butter (64%) (Milk), Rapeseed Oil, Water, Lactic Culture (Milk), Salt

​

Margarine

Vegetable Oils (70%) [Rapeseed Oil, Palm Oil, Sunflower Oil, Palm Kernel Oil], Water, Salt (1%), Reconstituted Buttermilk, Emulsifier (Mono- and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid), Flavouring, Colour (Carotenes), Vitamin A, Vitamin D

​

Sugar

White Sugar Cane (100%)

 

Eggs

In very simple terms and egg is made up of a shell, yolk and albumen. The shell contains on average 9,000 pores, and is 95% calcium carbonate, the other 5% being a mix of other minerals including soluble and insoluble proteins.

​

Flour

Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]

Raising Agents (Calcium Phosphate, Sodium Carbonates)

 

Icing Sugar

Icing Sugar, Anti-Caking Agent: Tricalcium Phosphate

​

Cocoa

Cocoa Powder, Acidity Regulators (Potassium Hydroxide, Potassium Carbonates)

​

Vanilla Extract

Propylene Glycol, Sugar, Water, Madagascan Vanilla Extract

 

Double Cream

Milk, soya

 

Milk

water, fat, protein, sugar (lactose), minerals, vitamins and enzymes.

​

Lemon Extract

Rapeseed Oil, Lemon Oil (4%)

​

Lemon Zest

Lemon rind

 

Orange Zest

Orange rind

​

Orange Extract

Rapeseed Oil, Orange Oil (9%)

​

RENSHAW Sugar paste/ Fondant Icing WHITE

Sugar, Glucose syrup, Palm oil, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Flavouring

Please enquire further for coloured fondant/sugarpaste or you can check out product details here.

​

Sugarflair Food Colouring Paste/Gel

Glycerol, Propylene, Glycol, Water, E551

Please enquire further for specific "E" numbers of each colour used or you can check out product details here.