Crispy Danish coffeloaf that can be filled with optional filling. (Here with raspberry jam and custard.)
Baking information: Bake frozen
Defrost overnight in the fridge (2-4°C) or in room temperature for 1-2 hours. Place the products in proofing cabin for 1½-2 hours. min (+33-36 °C, r.H. 70 %). Bake at 230 °C for 16 min. If loaf has not been spread with egg, steam can be used until surface is wet. Decorate the cooled products. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weighs about 250 g.
Storage at -18°C or colder
|Weight / piece||275 g|
|Pieces / carton||45|
|Cartons / pallet||32|
|Shelf life||240 days|
|Country of origin||FI|
WHEAT flour, vegetable oil and fat (palm, rapeseed), water, sugar, EGG, yeast, semolina (WHEAT), cornflour, salt, modified potato starch, emulsifier (E472e), flavours (vanillin, almond), flour treatment agent (E300). May contain traces of milk, almond, soy.
Gluten EggMay contain trace of:
Soya Milk Nuts Almonds
Nutrition information pr. 100 g.
|- of which saturates||11 g|
|- of which sugars||9.1 g|