Classic norwegian cinnamon swirl
Baking information: Raw dough
Defrost on tray covered with plastic overnight in the fridgerater. The buns are to be raised in a proofed at 37°C in 40-50 minutes. Sprinkle sugar on top before baking in the oven at 180-190° C for 7-8 minutes.
Temperature min -18°C. Do not defreeze after thawing.
|Pieces / carton||75|
|Cartons / pallet||48|
|Shelf life||9 months|
|Country of origin||NO|
Wheat flour, water, sugar, rapeseed oil, wheat gluten, yeast, cardamom, salt, vegetable emulsifier ((E472e, E471), hardened rapeseed oil, anti-caking agent (E170), antioxidant (E300). May contain traces of soy, hazelnuts, walnuts, almonds and sesame seeds.
Gluten wheatMay contain trace of:
Soya Milk Nuts Almonds Hazelnuts Walnuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||1 g|
|- of which sugars||18 g|