Wheat bread, pre-baked, deep frozen, stone oven baked.
Baking information: Thaw & Bake
Thaw the products covered with plastic or in a plastic bag for min. 3-6 hours at room temperature or overnight in the fridge. Bake for 11 minutes in air oven at 190°C. Shelf life before baking (Covered): Max. 2 days in the fridge, or 1 day at room temperature.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||400 g|
|Pieces / carton||20|
|Cartons / pallet||16|
|Shelf life||12 months|
|Country of origin||PL|
Wheat flour, water, rye sour dough (rye flour, water), pumpkin seeds 9%, salt, yeast. May contain trace of egg, soya, milk, almond, hazelnuts, walnuts, sesame seeds.
Gluten wheat RyeMay contain trace of:
Egg Soya Milk Nuts Almonds Hazelnuts Walnuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||1.2 g|
|- of which sugars||0.5 g|