Sourdough bread with cranberrys. A combination above many. Stoneoven baked.
Baking information: Thaw & Bake
Thaw in room temperature approx. 60 minutes. Bake at 200 °C for 11-13 minutes. Note! Baking time and temperature are indicative values dependent on the oven. Weight of the baked product approximately 330 g.
Storage at -18°C or colder
|Weight / piece||350 g|
|Pieces / carton||24|
|Cartons / pallet||16|
|Shelf life||365 days|
|Country of origin||PL|
WHEAT flour, water, cranberries 11% [cranberries, sugar], RYE sourdough [RYE flour, water], yeast, iodized salt, flour treatment agent (E300). May contain traces of egg, soy, milk, almonds, hazelnuts, walnuts, sesame seeds.
Gluten wheat RyeMay contain trace of:
Egg Soya Milk Nuts Almonds Hazelnuts Walnuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||8.6 g|