Tinbaked wholegrain bread with sunflowerseeds
Baking information: Thaw & Bake
Thaw at roomtemperature and bake in preheated oven at 230°C i 4-6 minutes.
At -18°C or colder. Do not re-freeze after defrosting
|Weight / piece||750 g|
|Pieces / carton||9|
|Cartons / pallet||24|
|Shelf life||12 months|
|Country of origin||DE|
Flour (wholegrain wheat flour 34%, wheat flour 27%), water, natural sour dough (wholegrain rye flour, water), sunflower seeds 7%, yeast, rape oil, salt, dextrose, emulsifier Mono- and Diglyceride of fatty acids. May contain traces of almond, hazelnut, walnut and sesame.
Gluten Sesame seedsMay contain trace of:
Soya Milk Nuts
Nutrition information pr. 100 g.
|- of which saturates||1.4 g|
|- of which sugars||1.3 g|