White holed bread with potato- and oat flakes.
Baking information: Thaw & Bake
Thaw in room temperature for 40-60 min. Bake at 200°C for 11-13 minutes. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weighs 340 g.
Storage at -18°C or colder
|Shelf life||300 days|
|Country of origin||FI|
water, WHEAT flour, wholegrain RYE flour 12%, potato flakes 11%, OAT flakes 5%, yeast, iodised salt, rapeseed oil, flour treatment agent (E300).
Nutrition information pr. 100 g.
|- of which saturates||0.3 g|
|- of which sugars||0.5 g|