Portion bread baked on wheat- and rye flour with barley malt and oats. Topped with lin- and sunflowerseed.
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. *) Serving proposal: sprinkle with rye flakes (see photo).
Temperature max C°-18, Temperature min C°-25
|Weight / piece||85 g|
|Pieces / carton||118|
|Cartons / pallet||45|
|Shelf life||252 days|
|Country of origin||EE|
WHEAT flour, water, yeast, WHEAT gluten, RYE flour, millet, BARLEY malt, WHEAT bran 1,9 %, linseed 1,3%, sunflowerseed 1,3%, salt, OAT flakes 1%, vegetable fat and oil (palm, rapeseed), WHEAT malt, fructose, emulsifier ((E472e), flour treatment agent (E300). May contain traces of milk, walnut.
Gluten wheat Rye OatMay contain trace of:
Milk Nuts Walnuts
Nutrition information pr. 100 g.
|- of which saturates||0.7 g|
|- of which sugars||0.4 g|