Wheat portion bread topped with poppyseeds (dough)
Baking information: Raw dough
Defrost overnight in refrigerating room (2-4 °C) or in room temperature for 60 min. Place the bread in proofing cabin for 50-60 minutes (35-37 °C, appr. 70% moisture). Heat the oven to 220 °C. Put in the bread and add 1 sec steam per plate. Bake at 180 °C for 12-14 min.
Storage
Storage at -18 °C or colder.
| Carton EAN | 06416577011167 |
| Weight / piece | 90 g |
| Pieces / carton | 120 |
| Cartons / pallet | 32 |
| Shelf life | 180 days |
| Country of origin | EE |
Ingredients
WHEAT flour, water, durum WHEAT flour, poppy seeds 4,3%, yeast, dried WHEAT sourdough, WHEAT GLUTEN, salt, rapeseed oil, RYE sourdough (water, RYE flour, salt), malted BARLEY, emulsifier (E472e), potato starch, sugar, flour treatment agent (E300), enzymes. May contain traces of milk, egg, almond.
Allergens
ContainsGluten wheat Rye
May contain trace of:Egg Milk Nuts Almonds
Nutrition information pr. 100 g.
| Energy | 1062 kJ |
| Kcal | 252 kcal |
| Fat | 4.4 g |
| - of which saturates | 0.3 g |
| Carbohydrate | 39 g |
| - of which sugars | 0.5 g |
| Fibre | 6.1 g |
| Protein | 11 g |
| Salt | 1.04 g |
