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 owen 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 | 365 days |
| 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 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 |
