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|
Nutrition information pr. 100 g.
|- of which saturates||1 g|
|- of which sugars||0.1 g|