Our pita bread is baked as authentic as possible - with water, flour, salt, sugar, oil and yeast. The dough is kneaded for 10 minutes and is then made into rolls which rest for another 10 minutes. The dough is rolled into flat pita breads that rise for 25 minutes before being baked for 50 seconds at 450°C. During baking, the pita breads rise and form their characteristic ‘pocket’ due to the high baking temperature. Our production method ensures pita breads that look authentic because they are not uniform and round as they would be if they were cut from rolled dough.
Baking information: Thaw & Bake
Thaw Pita Bread at 20°C in approx. 15 min. Bake at 180°C in approx. 2 min. Pita Bread can also be heated on a toaster in 1-2 min. Shelf life after defrost 48 hours.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||80 g|
|Pieces / carton||96|
|Cartons / pallet||24|
|Shelf life||8 months|
|Country of origin||DK|
Wheat flour 72%, water, yeast, iodine salt, sugar, rapeseed oil, wheat malt flour.
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||2 g|