Rawdough. Bread with rye- and wheat flour.
Baking information: Thaw & Bake
Thaw in the fridge under plastic sheeting during the night or under plastic sheeting at room temperature. Ferment for about 60 minutes. Initial owen temperature about 220°. Bake at 180-200 ° with 7 sec steam for about 25 minutes.
Store at -18 ° C or colder.
|Weight / piece||600 g|
|Pieces / carton||16|
|Cartons / pallet||56|
|Shelf life||210 days|
|Country of origin||SE|
Ingredients: WHEAT flour, water, syrup, wholemeal WHEAT flour, rolled RYE kernels, wholemeal RYE flour, WHEAT gluten, flaxseed, sunflower seeds, RYE flour, yeast, RYE malt, sugar, sourdough powder of RYE, salt, canola oil, dextrose, emulsifier (E 472 E ), RYE bran, BARLEY malt flour, flour treatment agent (amylase, E 300), enzyme (amylase), anti-caking agent (E170), enzyme (xylanase).
Nutrition information pr. 100 g.
|- of which saturates||1 g|
|- of which sugars||6 g|