Dark bread spiced with fennel and bitter orange.
Baking information: Raw dough
Thaw over night in cold room (approx. 4°C) or 2-3 hours in room temperature. Proof approx. 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 180-200°C and bake for 23-26 minutes. Note! Baking time and temperature are indicative values dependent on the oven. Weigh of the baked product approx. 500 g.
Temperature max C°-18, Temperature min C°-25
|Weight / piece||540 g|
|Pieces / carton||18|
|Cartons / pallet||45|
|Shelf life||365 days|
|Country of origin||EE|
WHEAT flour, water, RYE flour, syrup, yeast, WHEAT gluten, BARLEY malt, salt, vegetable fat and oil (palm, rape seed), dried RYE sourdough, bitter orange, fennel, emulsifier (E472e), dextrose, flavor. May contain traces of walnuts.
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||3 g|