Sourdough loaf baked in a stone oven with a juicy crumb and large pores. Baked with seasalt and sourdough of rye and wheat.
Baking information: Thaw & Bake
Thaw the bread. Bake at 190-210 degrees for about 5-7 minutes. Let the product cool for about 20 - 30 min.
Storage at -18 ° C or colder.
|Weight / piece||500 g|
|Pieces / carton||12|
|Cartons / pallet||20|
|Shelf life||360 days|
|Country of origin||SE|
Ingredients: Wheat flour, water, rye sourdough (whole grain rye flour, water, malt flour of barley), wheat sourdough (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||0.21 g|
|- of which sugars||0.57 g|