Tip Top

Iodine is a mineral that occurs naturally in foods such as seafood, iodised salt, dairy products and some vegetables. It is mandatory to replace non-iodised salt with iodised salt in bread in Australia and New Zealand.

Folate is a B group vitamin we all need for healthy growth and development, especially of our nervous systems. ‘Folate’ is the form that occurs naturally in food, such as green leafy vegetables and wholegrains. ‘Folic acid’ is the form used in supplements and is more readily absorbed than naturally-occurring folate. It is mandatory to add folic to all wheat flour used for making bread in Australia.

Thiamin helps the body convert carbohydrates into energy. It is mandatory to add thiamin to wheat flour for making bread in Australia.

To help maintain freshness in your bread keep wrapped in the Tip Top® bread bag preferably in the cupboard away from heat. Bread can also be frozen for up to 4 months at or below – 15 degrees Celsius. On thawing, enjoy within 5 days.

Weston Cereal Industries, a division of George Weston Foods Limited who owns Tip Top® Bakery, operates flour mills across Australia. Weston Cereal Industries source the best wheat from farmers around Australia and we work with experts who are best in the field to ensure consistent quality without compromise every step of the way.

Ensuring the safety of consumers is of the utmost importance to Tip Top®. We aim to provide clear and consistent labelling information to assist consumers who may need to be alerted to the presence of specific ingredients in food. The following allergenic ingredients are used in our bakeries and may be present in our breads depending on the variety: gluten containing cereals, sesame seeds, soy, fish and milk. We recommend that you refer to the ingredient list of the product to determine whether it is suitable.

Common foods that may cause a food allergy include: peanuts, tree nuts (e.g. cashews, almonds, walnuts), shellfish, fish, milk, eggs, sesame seeds and soy beans and their products. Gluten containing cereals are also included on our labels. Tip Top® packaging features a separate allergen listing in a statement at the end of the ingredient listing.

All Tip Top® breads are free of artificial preservatives free including preservative 282.

We have worked with Food Standards Australia and New Zealand over a number of years to greatly reduce the levels of salt in our bread. As part of our commitment to reduce dietary salt intake, Tip Top® Baking Division has voluntarily reduced the salt content of our bread gradually over the last 10 years. In fact, as part of this commitment in September 2009 Tip Top® Baking Division Australia, reduced salt levels across all Tip Top® products – including Tip Top UP®, Tip Top 9 Grain®, Tip Top® Gold Max®, Tip Top® Gold Split® and Tip Top® Sunblest®. Levels have been reduced to 400mg/100g –and meeting the current National Heart Foundation Tick criteria for the bread category. As a result of this initiative, over 346 tonnes of salt will be removed from the Australian food supply annually.

A small amount of salt is added to bread to help control fermentation of the dough. Salt contributes to the flavour, texture, shape and keeping qualities of the bread.

All bread is good for you and the Australian Dietary Guidelines for children, adolescents and adults specifically recommend we ‘eat plenty of cereals (including bread, rice, pasta and noodles), preferably wholegrain. White bread makes an important contribution to nutrient intakes. In fact, 100g of white bread provides more than 10% of the fibre RDI for children and adults, 30 – 40% of the RDI for thiamin (Vitamin B1) and around 20% of the RDI for protein for children.

Go Grains Health & Nutrition Ltd recommend that food manufactures have a minimum 10% wholegrain or 4.8g per serve of wholegrains (whichever is greater) to claim a product is wholegrain. To select foods with the highest wholegrain content check the position (ingredients are listed in order by weight) and percentage of the wholegrain ingredient eg wholegrain wheat flour appearing first in the ingredients list.

Go Grains Health & Nutrition Ltd recommends Australian adults aim to eat 48 grams of wholegrain each day. ( T Griffiths. Towards an Australian ‘daily target’ for wholegrains. Food Aust 2006, 59 (12):600-601)

Yes wholegrains can be ‘whole’ visible grains, or can be milled, cracked or ground. Milled wholegrains are called ‘wholemeal’. They are wholegrains – just milled to finer pieces. ( Australian New Zealand Food Standards Code. Standard 2.1.1 – Cereals and Cereal Products.)

No – flour used in the baking of all our breads is not bleached. Bread-making flour hasn’t been bleached for at least the last 10 years.

Carbohydrates are an essential part of a healthy balanced diet and nutrition experts recommend that they should make up about a third to a half of our daily diet. Carbohydrates provide fewer calories (kcal) than the same amount of fat (carbs provide 4 kcal for each gram, while fat provides 9kcal for each gram).