Bright minibaguette with taste of cheese and corn.
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). Preheat oven to 220°C. 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. Baked product weights about 65 g. *) Serving proposal: sprinkle with polenta (see photo).
Temperature max C°-18, Temperature min C°-25
|Weight / piece||80 g|
|Pieces / carton||125|
|Cartons / pallet||45|
|Shelf life||252 days|
|Country of origin||EE|
WHEAT flour, water, CHEESE 3%, yeast, cornflakes 2%, WHEY powder (MILK), dried WHEAT sourdough, salt, BARLEY malt, vegetable fat and oil (palm, rapeseed), WHEAT gluten, emulsifier (E472e), flavour, flour treatment agent (E300). May contain traces of walnut.
Gluten MilkMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||1 g|
|- of which sugars||0.1 g|