White wheat bread with lots of pumpkin seeds. Baked with rye sour dough and in a stone-oven.
Baking information: Thaw & Bake
Thaw at room temperature for approx. 60 minutes. Bake at 200 °C for 11-13 minutes. Note! Baking time and temperature are indicative values dependent on the oven. Weight of the baked product approximately 380 g.
Storage at -18°C or colder
|Weight / piece||400 g|
|Pieces / carton||20|
|Shelf life||365 days|
|Country of origin||PL|
WHEAT flour, water, RYE sourdough [RYE flour, water], pumpkin seeds 9%, iodised salt, yeast. May contain traces of egg, soy, milk, almonds, hazelnuts, walnuts and sesame seeds.
GlutenMay contain trace of:
Egg Soya Milk Nuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||1.2 g|
|- of which sugars||0.5 g|