Filling bread made of cornstrach. Raw dough. Keep in plastic bag to conserve longer.
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or in room temperature. Rise the bread for 60minutes. Start temperature should be 220 degrees. Lower the temperature to 180- 200 °C and bake for 25 min. Put steam for 7 seconds. NOTE! Baking times and temperatures are guidelines depending on the oven.
Storage
-18° C or colder
| Carton EAN | 7315060612517 |
| Weight / piece | 600 g |
| Pieces / carton | 16 |
| Cartons / pallet | 56 |
| Shelf life | 210 days |
| Country of origin | SE |
Ingredients
WHEAT flour, water, extruded corn flour (17%), WHEAT scalding, WHEAT GLUTEN, yeast, dextrose, RYE flour, salt, sunflower seed, dried WHEAT sourdough, emulsifier (E472e), enzymes (amylas, xylanas), turmeric, BARLEY malt flour, flour treatment agent (E300), vegetable oil (rapeseed).
Allergens
ContainsGluten wheat Rye
Nutrition information pr. 100 g.
| Energy | 950 kJ |
| Kcal | 230 kcal |
| Fat | 2.3 g |
| - of which saturates | 0.5 g |
| Carbohydrate | 43 g |
| - of which sugars | 1.4 g |
| Fibre | 2 g |
| Protein | 8.5 g |
| Salt | 1.1 g |
