Rough and juicy portion bread, baked with walnuts, rasins and honey.
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 approx. 45-60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220°C. Lower to 200°C and bake for 15-18 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Weight of the baked product approximately approx. 70g.
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|
Gluten wheat Rye Oat Nuts WalnutsMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||0.5 g|