Norwegian classic tinbaked wholegrainbread decored with flour.
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 (Wheat flour 35%, wholegrain wheat flour 22%, wholegrain rye flour 7%), water, oat flakes 4%, natural sour dough (wholegrain rye flour, water), yeast, rape oil, wheat bran, salt, dextrose, emulsifier Mono- and Diglyceride of fatty acids, caramel syrup. May contain traces of almond, hazelnut, walnut and sesame.
Gluten wheat Rye OatMay contain trace of:
Nuts Almonds Hazelnuts Walnuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.8 g|
|- of which sugars||2.1 g|