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||65 g|
|Pieces / carton||70|
|Cartons / pallet||28|
|Shelf life||12 months|
|Country of origin||PL|
WHEAT flour, water, natural RYE sourdough (water, RYE flour), CHEESE extrudate (corn grits, CHEESE powder (1%)), yeats, salt, flour treatment agent (ascorbic acid)
Gluten MilkMay contain trace of:
Soya Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||3 g|