Wheat raw bread dough.
Baking information: Raw dough
Thaw for 2–3 h at room temperature or overnight in fridge (+4°C). Place the bread in proofing cabinet for 1 h (+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 to 180–200°C and bake for 23–26 min.
Storage at -18°C or colder.
|Weight / piece||600 g|
|Pieces / carton||17|
|Cartons / pallet||36|
|Shelf life||frozen: 365 days/ after baking: 24 hours|
|Country of origin||EE|
WHEAT flour (WHEAT: EU), water, DURUM WHEAT flour, yeast, WHEAT gluten, dried WHEAT sourdough, salt, vegetable oil (rapeseed), BARLEY malt, RYE sourdough (water, RYE), emulsifier (E472e), flour treatment agent (E300). May contain traces of walnut, milk.
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|