Multigrain bread bun with linseed and pumpkin seed. Baked with sour dough.
Baking information: Thaw & Serve
Need only to be thawed before serving. You can also set the frozen buns on the baking sheet and bake at 230°C in convection oven or in rack oven 220°C, for 3 min. NOTE ! By experiencing will be found the best baking time and temperature.
Storage at -18°C or colder
|Weight / piece||80 g|
|Pieces / carton||70|
|Shelf life||360 days|
|Country of origin||DE|
WHEAT flour, water, WHEAT sourdough [water, WHEAT flour, RYE flour], RYE flour, OAT flakes, linseed 3%, pumpkin seed 3%, BARLEY malt, yeast, salt, WHEAT gluten, RYE malt, WHEAT malt, dextrose, rapeseed oil, flour treatment agent (E300). May contain traces of eggs, milk, soy and sesame seeds. Extra salted.
GlutenMay contain trace of:
Egg Soya Milk Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||0.6 g|