Tinbaked wheat bread
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 36%, wholgrain wheat flour 24%, wholegrain rye flour 8%), water, natural sour dough (wholegrain rye flour, water), yeast, rape oil, salt, dextrose, emulsifier Mono- and Diglyceride of fatty acids. May contain traces of almonds, hazelnut, walnut and sesame.
Gluten wheat RyeMay contain trace of:
Nuts Almonds Hazelnuts Walnuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.7 g|
|- of which sugars||2.7 g|