Crisp, well-known Italian baked with wheat- and grahamflour.
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or for 2-3 hours in room temperature. Place the bread in proofing cabin for 60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220°C. Put the bread in the oven and steam for a few seconds. Lower the temperature of 180-200 °C and bake for 23-26 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weights about 540g.
Temperature max C°-18, Temperature min C°-25
|Weight / piece||600 g|
|Pieces / carton||17|
|Cartons / pallet||45|
|Shelf life||365 days|
|Country of origin||EE|
WHEAT flour, water, GRAHAM flour 15%, yeast, dried WHEAT sourdough, vegetable oil (rapeseed), WHEAT gluten, BARLEY malt, salt, emulsifier (E472e), flour treatment agent (E300). May contain traces of milk, walnut.
Gluten wheatMay contain trace of:
Milk Nuts Walnuts
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||0.1 g|