Juicy syrup-loaf with classic spices as aniseed and fennel.
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 approx. 60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220 °C . Put steam for few seconds. Lower temperature to 180 - 200°C and bake for 23-26 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Weight of the baked product approximately approx. 500 g.
Storage
Temperature max C°-18, Temperature min C°-25
| Carton EAN | 17391288224005 |
| Weight / piece | 540 g |
| Pieces / carton | 18 |
| Cartons / pallet | 45 |
| Shelf life | 252 days |
| Country of origin | EE |
Ingredients
.
Allergens
ContainsGluten wheat Rye
May contain trace of:Milk Nuts Walnuts
Nutrition information pr. 100 g.
| Energy | 1050 kJ |
| Kcal | 248 kcal |
| Fat | 2 g |
| - of which saturates | 0.5 g |
| Carbohydrate | 48 g |
| - of which sugars | 5.5 g |
| Fibre | 3 g |
| Protein | 8 g |
| Salt | 1 g |
