Fiber-rich bread baked with ehat bran, rye- and wheatflour. Topped with sunflowerseeds.
Baking information: Thaw & Bake
Thaw in room temperature for 20-30 min. Bake at 200 °C for 8-10 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weighs about 60 g. NOTE! Baking times and temperatures are guidelines depending on the oven.
Storage at -18°C or colder
|Weight / piece||68 g|
|Pieces / carton||95|
|Cartons / pallet||20|
|Shelf life||252 days|
|Country of origin||EE|
WHEAT flour, water, RYE flour, wholegrain RYE flour 5%, syrup, WHEAT bran 3,8%, yeast, linseed, BARLEY malt, sunflower seed, vegetable oil (rapeseed), WHEAT GLUTEN, salt, dried RYE sourdough, flour treatment agent (E300). May contain traces of walnut.
Gluten wheat RyeMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||2 g|
|- of which sugars||7 g|