Rustic whole grain rye portion bread. It is baked with authentic rye sour dough, giving it it's loved, sour taste.
Baking information: Thaw & Serve
Thaw in room temperature within the plastic bag for 2 hours. Bake at 200°C for 3 minutes.
Storage at -18°C or colder
|Weight / piece||60 g|
|Pieces / carton||50|
|Shelf life||300 days|
|Country of origin||FI|
RYE sour dough [water, wholegrain RYE grits 19%], wholegrain RYE 30% (flour, malt), WHEAT flour, water, potato flakes, yeast, WHEAT GLUTEN, iodised salt, flour treatment agent (E300). 71% of cereal based raw material is wholegrain rye.
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||1 g|