Soft carrot-beetroot bread baked with potatoeflakes. Dough.
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or for 30-40 minutes in room temperature, covered with plastic. Place the bread in proofing cabin for 55-60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 180°C and bake for 7-9 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Weight of the baked product approximately 70 g.
Storage at -18°C or colder
|Weight / piece||80 g|
|Pieces / carton||100|
|Cartons / pallet||45|
|Shelf life||240 days|
|Country of origin||EE|
WHEAT FLOUR, water, RYE flour, syrup, carrot 4%, vegetable fat (palm, rapeseed), beetroot 2,5%, yeast, potatoflakes 1,5%, WHEAT GLUTEN, salt, malted BARLEY flour, emulsifier (E472e), flour treatment agent (E300), flavour. May contain traces of egg, milk, soya, almond, pistachio.
Gluten wheat RyeMay contain trace of:
Egg Soya Milk Nuts Almonds Pistachio nuts
Nutrition information pr. 100 g.
|- of which saturates||1.4 g|
|- of which sugars||2.6 g|