Juicy syrup-loaf with classic spices as aniseed and fennel.
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or for 2-3 hours in room temperature. Place the bread in proofing cabin for approx. 60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220 °C . Put steam for few seconds. Lower temperature to 180 - 200°C and bake for 23-26 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Weight of the baked product approximately approx. 500 g.
Temperature max C°-18, Temperature min C°-25
|Weight / piece||540 g|
|Pieces / carton||18|
|Cartons / pallet||45|
|Shelf life||252 days|
|Country of origin||EE|
Gluten wheat RyeMay contain trace of:
Milk Nuts Walnuts
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||5.5 g|