Stone-oven baked wheat bread bun, baked with authentic rye sour dough.
Baking information: Thaw & Bake
Thaw at room temperature for 20-30 minutes. Bake at 200°C for about 9-11 min. Note! Baking time and temperature are indicative values dependent on the oven. Baked product weight is appr. 105 g.
Storage at -18°C or colder
|Weight / piece||110 g|
|Pieces / carton||50|
|Shelf life||365 days|
|Country of origin||PL|
WHEAT flour, water, RYE sourdough [RYE flour, water], iodised salt, yeast. May contain traces of egg, soy, milk, almonds, hazelnuts, walnuts, sesame seeds.
GlutenMay contain trace of:
Egg Soya Milk Nuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.3 g|
|- of which sugars||0.4 g|