Spelt Bread is baked in a stone oven with wholegrain wheat flour and spelt flour. Its taste is emphasised by wheat kernels and sunflower seeds as well as dark syrup. The bread looks attractive with long cuts along the square bread.
Baking information: Thaw & Bake
Thaw the products covered with plastic or in a plastic bag for minimum 3-6 hours at room temperature or during the night in the fridge. Bake for 11 minutes at 190°C (air oven). Shelf life before baking (Covered): Max. 2 days in the fridge, or 1 day at room temperature.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||500 g|
|Pieces / carton||12|
|Cartons / pallet||20|
|Shelf life||12 months|
|Country of origin||DK|
Wheat flour, water, wholemeal wheat flour 17%, spelt flour 12%, sifted rye flour, wheat kernels, sunflower seeds, dark syrup, wheat fibre, wheat gluten, iodised salt, rapeseed oil, yeast, sugar, emulsifier (vegetable E472e), wheat malt flour, flour treatment agent (E300),barley malt flour. May contain traces of milk and sesame seeds.
GlutenMay contain trace of:
Milk Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.6 g|
|- of which sugars||2.7 g|