Traditional lussekatt with saffron and raisins in dough.
Baking information: Raw dough
Thaw overnight in the fridge (2-4°C) or in room temperature for 1 hour. Place the products in proofing cabin (35-37°C, r.H. 70%) for 60 min. Bake at 180°C for 9-11 min.NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weighs about 55 g.
Storage at -18°C or colder.
|Weight / piece||60 g|
|Pieces / carton||150|
|Cartons / pallet||45|
|Shelf life||240 days|
|Country of origin||EE|
WHEAT flour, water, sugar, vegetable fats and oils (palm, rapeseed), raisins, yeast, WHEAT GLUTEN, syrup, salt, flavouring, saffron, emulsifier (E471, E472e), flour treatment agent (E300). May contain traces of milk, egg, almond, pistachio, pecan nuts.
Gluten wheatMay contain trace of:
Egg Milk Nuts Almonds Pecan nuts Pistachio nuts
Nutrition information pr. 100 g.
|- of which saturates||2.9 g|
|- of which sugars||12 g|