Pre-baked light portion bread, baked with wheat and rye sourdough.
Baking information: Thaw & Bake
Thaw the bread in it's packaging. Inlet temperature around 220 degrees, bake at 190-210 degrees for about 3 minutes. Let the product cool.
Store at -18°C or colder.
|Weight / piece||80 g|
|Pieces / carton||75|
|Cartons / pallet||24|
|Shelf life||365 days|
|Country of origin||SE|
Wheat flour, water, rye sourdough 6% (water, whole grain rye flour, malt flour of barley), wheat sourdough (wheat flour, water, wheat gluten, malt flour of barley, flour treatment agent (E300)), sea salt, wheat gluten, yeast, rapeseed oil, malt flour of barley, flour treatment agent (E300). May contain traces of: Milk
Gluten wheat RyeMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||0.5 g|