Sunflower Pumpkin Seed

Q: Is there nutritional info for the finished bread?

Yes, the nutritional information is for bread cooked according to the instructions on the package.

 

Q: How can you make bread without flour and yeast?

Sukrin bread is made not from traditional flours, but a unique high quality mix of plant fibres and proteins, lots of delicious seeds and kernels, some flax seed meal, healthy mineral salt, raising agents and a touch of Sukrin sweetness. Our bread contains no artificial additives, colors or preservatives. All our products are made with non-GMO ingredients.

The raising agents in our bread mix are Sodium Bicarbonate, and Disodium Phosphate.

Sodium Bicarbonate (NaHCO3), commonly referred to as baking soda, is a natural substance used in the human body within the bloodstream to regulate pH as a counterbalance to acid build up, which is critical to life. It affects the pH of cells and tissues, balances cell voltage, and increases CO2 which helps with oxygenation. It is also used as a raising agent in cooking.

Disodium Phosphate is often used to add texture to gluten free goods. Phosphates (there are 7 varieties; disodium phosphate is one of those) are used in medicine to treat high calcium levels in the blood, low phosphorous levels, and calcium-based kidney stones.

Phosphorous occurs naturally in animal-based foods (meat, milk, eggs, fish), nuts, and legumes, and is used in the body, along with calcium, to add structure and strength to our bones and teeth.

 

Q: How long does the bread last?

Sukrin bread, well wrapped, will last in the fridge for up to 5 days. We do, however, recommend slicing the bread and keeping it in the freezer.

 

Q: Does Sukrin Bread contain any allergens?

Yes, Sukrin Bread contains eggs and sesame.

 

Q: What are the net carbs of Sukrin Bread?

“Net Carbs” are the total carb content of a product, less the dietary fibre and sugar alcohol if present, as these are carbs that have minimal effect on the blood sugar. The “net carb” total is used by lots of people who follow a low carb lifestyle.

The net carb content per 100g of Sukrin bread is only 3.6g, as specified on the package – translating to roughly 1.5 net carbs per slice of bread.

 

Q: For which diets is Sukrin Bread suited?

With 1.5g carbohydrate per slice (40g), our bread is a perfect addition to your diabetic healthy eating plan. Sukrin Bread is perfect for LCHF, Keto-diets, Vegetarian and 5:2 diets

 

Q: How come Sukrin Bread is so low calories?

Sukrin Bread has been developed by Norwegian scientists with specially selected ingredients including seeds, plant fibres and proteins and our own special resistant corn starch Sukrin Fibrefin, to be exceptionally low in calories and carbohydrates but very high in fibre, which makes it different from regular wheat bread.

 

Q: Is the bread certified gluten free?

Sukrin Bread mixes are labeled gluten free because we live up to the requirements set by the European Union. The term ‘gluten free’ implies no gluten content, but in practice it is not possible to test for a zero level of gluten. Research has shown that people with coeliac disease are able to safely tolerate a very small amount of gluten. As a result low levels of gluten are allowed in products that are labelled gluten free. When you see the term gluten free this means that the food contains no more than 20 parts per million (ppm) gluten and complies with the EU Gluten Regulation EC 41/2009 for the labelling of gluten free foods.

In addition, Sukrin Bread mixes are under license by the Association of European Coeliac Societies AOECS to utilize the Crossed Grain symbol.

The Crossed Grain symbol is a registered trademark and protected across the European Union, Switzerland, Norway, Croatia, Montenegro, Serbia and Bosnia Herzegovina.

The symbol is a quality and safety guarantee as all producers wishing to use it must conform to high and safe standards of production. These standards pertain to gluten contents (less than 20 ppm) as well as all sources of cross contamination – and specify the required Hazard Analysis and Critical Control Point System.

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