Pre-baked rustic portion bread, baked with rye sourdough and sunflower kernels.
Baking information: Thaw & Bake
Thaw the bread. Inlet temperature about 220 °C, bake at 190-210 °C for about 3 min. Let the product cool.
Store at -18°C or colder.
|Weight / piece||80 g|
|Pieces / carton||75|
|Cartons / pallet||24|
|Shelf life||365 days in unbroken freezechain|
|Country of origin||SE|
WHEAT flour, water, whole grain flour of WHEAT, RYE sourdough 5,4% (water, whole grain RYE flour, malt flour of BARLEY), WHEAT sourdough 5,4% (WHEAT flour, water, WHEAT GLUTEN, malt flour of BARLEY, flour treatment agent (E300)), sifted RYE flour, sunflower kernels (2%), malt extract of BARLEY, sea salt, brown linseed, syrup, WHEAT GLUTEN, malted RYE, 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||0.4 g|
|- of which sugars||1.5 g|