Portion bread baked with well chosen Italian wheat flour.
Baking information: Thaw & Bake
Thaw in roomtemperature for 30 minutes. Put the bread in the oven and steam for a few seconds. Lower the temperature of 190 °C and bake for 7-9 min. NOTE! Baking times and temperatures are guidelines depending on the oven.
-18°C or colder.
|Weight / piece||80 g|
|Pieces / carton||30|
|Cartons / pallet||45|
|Shelf life||300 days|
|Country of origin||EE|
WHEAT flour, water, dried sourdough [WHEAT flour, RYE flour], yeast, salt. May contain traces of walnuts.
Gluten wheat RyeMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.1 g|
|- of which sugars||0.4 g|