Tinbaked wholegrain bread alpine style made with natural sourdough topped with tasty multiseeds
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 34%, wholgrain wheat flour 20%,wholegrain rye flour 7%), water, natural sour dough (wholegrain rye flour, water), oat flakes, linseeds, yeast, rape oil, sesame, salt, dextrose, emulsifier Mono- and Diglyceride of fatty acids, poppy. May contain traces of almonds, hazel
Gluten wheat Rye Oat Sesame seedsMay contain trace of:
Soya Nuts Almonds Hazelnuts Walnuts
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||1.8 g|