Classic white minibaguette .
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or for 1 hour in room temperature. Place the bread in proofing cabin for 45-60 minutes (+35-37 °C, appr. 70 % moisture). Put the bread in the oven and steam for a few seconds. Lower the temperature of 180- 200 °C and bake for 15-18 min. NOTE! Baking times and temperatures are guidelines depending on the oven.
Temperature max C°-18, Temperature min C°-25
|Weight / piece||90 g|
|Pieces / carton||111|
|Cartons / pallet||45|
|Shelf life||252 days|
|Country of origin||EE|
WHEAT flour, water, yeast, dried WHEAT sourdough, salt, WHEAT GLUTEN, BARLEY malt, vegetable fat (palm, rapeseed), emulsifier (E472e), flavour, flour treatment agent (E300). May contain traces of milk, walnut.
Gluten wheatMay contain trace of:
Milk Nuts Walnuts
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||0.1 g|