White and tasty loaf baked with firmer durumwheat flour.
Baking information: Raw dough
Thaw overnight in cold room (approx. 4°C) or 2-3 hours in room temperature. Proof approx. 60 minutes in proofing cabinet (35-37°C, r.H. 70%). Warm oven to 220°C. Put the breads in the oven and steam for a few seconds. Lower the temperature to 180-200°C and bake for 23-26 minutes.
Storage
Storage at -18°C or colder.
| Carton EAN | 17391288218004 |
| Weight / piece | 600 g |
| Pieces / carton | 17 |
| Cartons / pallet | 45 |
| Shelf life | Frozen: 365 days After thawing: 24 hours |
| Country of origin | EE |
Ingredients
WHEAT flour, water, DURUMWHEAT flour, yeast, WHEAT GLUTEN, dried WHEAT sourdough, salt, vegetable oil (rapeseed), BARLEY malt, RYE sourdough (water, RYE), fructose, emulsifier (E472e), flour treatment agent (E300).
May contain traces of milk, walnut.
Allergens
ContainsGluten wheat Rye
May contain trace of:Milk Nuts Walnuts
Nutrition information pr. 100 g.
| Energy | 926 kJ |
| Kcal | 219 kcal |
| Fat | 2.1 g |
| - of which saturates | 0.3 g |
| Carbohydrate | 40 g |
| - of which sugars | 0.1 g |
| Fibre | 3.1 g |
| Protein | 8.6 g |
| Salt | 1 g |
