Soda Farls are the most popular of the Hotplate Range. The name comes from using Bi-carbonate of Soda as the raising agent as Yeast was not readily available in Ireland. The mother of the family would bake the Soda Farls over a griddle and traditionally cut in four quarters or 'farls', with a cross-sliced into the bread before cooking. Rumour has it this was to rid the bread of any demons and to let it rise, thus it was considered lucky bread!
Wheat Flour, Buttermilk (42%), Raising Agents (E501, E450), Vegetable Oil, Salt, Emulsifier (E481), Preservative (E282, E202)
Allergies: contains Wheat (Gluten); Milk
| Typical Composition | Per 100g Provides | Per Soda Farl (approx 140g) Provides |
| Energy | 942 kJ / 223 kCal | 1319 kJ / 312 kCal |
| Protein | 4.0g | 5.6g |
Carbohydrate of which sugars | 44.0g 1.0g | 61.6g 1.4g |
Fat of which saturates mono-unsaturates poly-unsaturates | 3.4g 0.7g 1.5g 1.2g | 4.7g 1.0g 2.1g 1.68g |
| Fibre | 2.3g | 3.22g |
| Sodium | 0.45g | 0.63g |
| Equivalent of Salt | 1.125g | 1.6g |