Pane Collina with sourdough, sprouted rye kernels and Italian wheat flour. Pre-baked.
Baking information: Thaw & Bake
Thaw in room temperature for 45 minutes. Bake in 200˚C for 8-10 minutes. Steam can be used in the beginning of baking. NOTE! Baking times and temperatures are guidelines depending on the oven.
-18°C or colder
|Weight / piece||350 g|
|Pieces / carton||18|
|Cartons / pallet||20|
|Shelf life||300 days|
|Country of origin||EE|
WHEAT flour, water, sprouted RYE kernels 13,1%, dried sourdough 4,3% [WHEAT flour, RYE flour], WHEAT GLUTEN, WHEAT sourdough 2% [WHEAT flour, water], salt, yeast, syrup. May contain traces of walnuts.
Gluten wheat RyeMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||2.7 g|