Blueberry and vanilla filled coffeeloaf
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or for 1 hour in room temperature. Place the products in proofing cabin for 50-60 min (+35-37 °C, r.H. 70 %). Bake at 160-175 °C for 15-20 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weighs about 325g.
Storage at -18°C or colder
|Weight / piece||360 g|
|Pieces / carton||28|
|Shelf life||365 days|
|Country of origin||EE|
WHEAT flour, water, sugar, vegetable oil (palm, rapeseed), yeast, bluberry 2%, EGG powder, modified potato starch, WHEAT GLUTEN, cardamom, salt, WHEY powder (MILK), glucose fructose syrup, hardened vegetable fat (coconut), maize starch, MILK protein, thickeners (E440, E460, E451, E339, E450, E401, E516), emulsifier (E472e), flavours, colour (E160a), flour treatment agent (E300). May contain traces of almond, pistachio, pecan nut.
Gluten Egg MilkMay contain trace of:
Nuts Almonds Pecan nuts Pistachio nuts
Nutrition information pr. 100 g.
|- of which saturates||2.5 g|
|- of which sugars||13 g|