Pre-baked rustic sourdough loaf.
Baking information: Thaw & Bake
Thaw the bread. Bake in 190-210 degrees for about 5-7 minutes. Let the product cool 20-30 minutes.
Store at -18°C or colder.
|Weight / piece||500 g|
|Pieces / carton||14|
|Cartons / pallet||20|
|Shelf life||365 days in unbroken freezechain|
|Country of origin||SE|
WHEAT flour, water, RYE sourdough (9%) (water, wholegrain RYE flour, malt flour of BARLEY), WHEAT sourdough (9%) (WHEAT flour, water, WHEAT GLUTEN, malt flour of BARLEY, flour treatment agent (E300)), sea salt, WHEAT GLUTEN, yeast, rapeseed oil, malt flour of BARLEY, flour treatment agent (E300). May contain traces of milk.
Gluten wheat RyeMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||0.5 g|