Rawdough loaf. Rough portion bread with rye- and wheatflour. Contains healthy seeds such as linn- and sunflowerseeds.
Baking information: Bake frozen
Thaw in the fridge under plastic sheeting during the night or at room temperature. Ferment for about 60 minutes. Inlet temperature 220 degrees, bake at 180-200 degrees with 7 second of steam for about 15 minutes.
Store at -18 ° C or colder.
|Weight / piece||100 g|
|Pieces / carton||80|
|Cartons / pallet||56|
|Shelf life||210 days|
|Country of origin||SE|
Ingredients: WHEAT flour, water, syrup, whole WHEAT flour, rolled RYE kernels, whole grain RYE flour, WHEAT gluten, flaxseed, sunflower seeds, RYE flour, yeast, RYE malt , sugar, sourdough powder of RYE, salt, canola oil, dextrose, emulsifier (E472e ), RYE bran, BARLEY malt flour, flour treatment agent (amylase, E300), enzyme (amylase), anti-caking agent (E170), enzyme (xylanase).
Gluten wheat Rye
Nutrition information pr. 100 g.
|- of which saturates||1 g|
|- of which sugars||6 g|