White minibaguette with tasty cheese.
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or for 1 hour in room temperature. Place the bread in proofing cabin for 45-60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220°C. Put the bread in the oven and steam for a few seconds. Lower the temperature of 180-200 °C and bake for 15-18 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weights about 70 g. *)
Temperature max C°-18, Temperature min C°-25
|Weight / piece||80 g|
|Pieces / carton||125|
|Cartons / pallet||45|
|Shelf life||252 days|
|Country of origin||EE|
WHEAT flour, water, CHEESE powder 5,5%, yeast, WHEY powder (from MILK), dried WHEAT sour dough, salt, WHEAT gluten, vegetable oil and fat (palm, rapeseed), BARLEY malt, emulsifier (E472e), arom, flour treament agent (E300). May contain traces of walnut.
Gluten wheat MilkMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||1 g|
|- of which sugars||0.1 g|