Danish bread baked with rye wheat flour and sourdough.
Baking information: Thaw & Bake
Thaw in roomtemperature for at least 3 hour before baking. Bake for 5 min at 180°C. Note! Baking time and temperature are indicative values dependent on the owen. Weight of the baked product approximately 570g.
Storage at -18°C or colder
|Weight / piece||600 g|
|Pieces / carton||24|
|Cartons / pallet||20|
|Shelf life||220 days|
|Country of origin||SE|
Nutrition information pr. 100 g.
|- of which saturates||0.3 g|
|- of which sugars||3 g|