Wheat bun with rye sourdough, to bake.
Baking information: Thaw & Bake
Bake for 8-10 min at 200°C
State the durability at -18°C. Do not freeze after thawing.
|Weight / piece||80 g|
|Pieces / carton||70|
|Cartons / pallet||28|
|Shelf life||12 months|
|Country of origin||PL|
WHEAT flour, water, natural RYE sourdough (water, RYE flour), yeast, salt, RYE flour, flour treatment agent (ascorbic acid).
GlutenMay contain trace of:
Soya Milk Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.6 g|
|- of which sugars||3.2 g|