Baked in a stone oven, this is a rustic breakfast bun with lots of ingredients. Baked from wheat flour, rye flour, sourdough, pumpkin and sunflower seeds. The buns are attractively diamond-shaped and are sprinkled with both pumpkin and sunflower seeds to highlight their name.
Baking information: Bake frozen
Bake at 190°C for 10-11 min. from cold oven. Let the rolls rest for 3 min. before serving.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||90 g|
|Pieces / carton||35|
|Cartons / pallet||32|
|Shelf life||12 month|
|Country of origin||DK|
Wheat flour, water, wholemeal rye flour 11%, sunflower seeds 7%, pumpkin seeds 7%, rapeseed oil, dried sourdough (fermented wheat flour, salt), iodized salt, sugar, sifted rye flour, yeast, emulsifier (veg. E472), wheat malt flour, barley malt, flour treatment agent (E300). May contain traces of sesame seeds and milk .
GlutenMay contain trace of:
Milk Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||1.7 g|
|- of which sugars||2 g|