Wheat and rye bread with carrots, honey and sunflower seeds.
Baking information: Raw dough
Thaw over night in cold room (approx. 4°C) or 1 hour in room temperature. Proof for 45-60 minutes in proofing cabinet (35-38 °C, r.H. 70%). Warm oven to 220°C. Put the breads in the owen and steam for a few seconds. Lower the temperature to 200°C and bake for 15-18 minutes. Note! Baking time and temperature are indicative values dependent on the owen. Weigh of the baked product approximately 70 g. Serving suggestion: decorate the surface of the product with polenta.
Temperature max C°-18, Temperature min C°-25
|Weight / piece||80 g|
|Pieces / carton||125|
|Cartons / pallet||45|
|Shelf life||240 days|
|Country of origin||EE|
WHEAT flour, carrot 21,5%, water, whole grain RYE flour 6%, yeast, sunflower seeds 3%, carrot juice 1,5 %, honey 1,5%, vegetable oil (rapeseed), dried WHEAT sourdough, salt, parsley, WHEAT gluten, emulsifier (E472e), dextrose. May contain traces of walnut.
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||1 g|