Carrot Loaf Dough is one of our particularly popular doughs because it has a sweet taste of carrot and sunflower seeds that acts as a contrast to its sourdough. The bread can be used for classic white bread, but also for rustic carrot buns for which the dough is chopped up and mixed with beaten egg and placed in ‘handfuls’ on a baking tray.
Baking information: Raw dough
Ensure the products are covered with plastic. Defrost for approx. 180 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 45-60 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 35 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||675 g|
|Pieces / carton||12|
|Cartons / pallet||32|
|Shelf life||6 months|
|Country of origin||DK|
Wheat flour, water, carrots 10%, sunflower seeds, rapeseed oil, yeast, wheat gluten, iodised salt, sugar, stabilisers (E412), carrot concentrate, dextrose, emulsifier (vegetable E472e), dried sour dough (wheat flour, sour dough culture), wheat malt flour, flour treatment agent (E300, amylase, xylanse). May contain traces of walnuts.
GlutenMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.7 g|
|- of which sugars||3 g|