White and tasty loaf baked with firmer durumwheat flour.
Baking information: Raw dough
Thaw over night in cold room (approx. 4 °C) or 2-3 hours in room temperature. Proof approx. 60 minutes in proofing cabinet ((35-38 °C, r.H. 70%). Warm oven to 220°C. Put the breads in the owen and steam for a few seconds. Lower the temperature to 180-200°C and bake for 23-26 minutes. Note! Baking time and temperature are indicative values dependent on the owen. Weigh of the baked product approximately 530 g.
Temperature max C°-18, Temperature min C°-25
|Weight / piece||600 g|
|Pieces / carton||17|
|Cartons / pallet||45|
|Shelf life||365 days|
|Country of origin||EE|
WHEAT flour, water, DURUMWHEAT flour, yeast, WHEAT GLUTEN, dried WHEAT sourdough, salt, vegetable oil (rapeseed), BARLEY malt, RYE sourdough [water, RYE], fructose, emulsifier (E472e), flour treatment agent (E300). May contain traces of milk, walnut.
Gluten wheat RyeMay contain trace of:
Milk Nuts Walnuts
Nutrition information pr. 100 g.
|- of which saturates||0.3 g|
|- of which sugars||0.1 g|