The Breakfast Roll - raw dough comes without topping so that it can be used for many types of breakfast rolls depending on what kind of topping you choose to use – e.g. white or blue poppy seeds, sesame seeds, kernels or just flour.
Baking information: Raw dough
Ensure the products are covered with plastic. Defrost for approx. 75 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 30-45 minutes at 35°C 75% RH or place in a warm area until tripled in size. Heat the oven to 230°C and then decrease the temperature to 190°C. Bake the products for 12 minutes with steam for the first 30 seconds, with the valve closed for the first 15 minutes.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||70 g|
|Pieces / carton||130|
|Cartons / pallet||40|
|Shelf life||6 months|
|Country of origin||DK|
Wheat flour, water, yeast, rapeseed oil, iodised salt, wheat gluten, sugar, stabiliser (E412), dextrose, emulsifier (vegetable E472e), wheat malt flour, flour treatment agent (E300 amylase, xylanase). May contain traces of walnuts.
GlutenMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||2 g|