The Dark Ciabatta Sandwich has a moist and open crumb with large air pockets. The crust is soft because the bread is baked in a stone oven. The bread is baked from durum wheat, coarse rye flour, sunflower seeds, flax seeds and barley malt.
Baking information: Bake frozen
Bake directly from frozen in a pre-heated oven at 220°C (air oven 190°C) for approx. 11 min.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||108 g|
|Pieces / carton||40|
|Cartons / pallet||20|
|Shelf life||12 months|
|Country of origin||DK|
Wheat flour, water, durum wheat flour 7%, rye flour 5,5%, sunflower seeds 4,5%, linseeds 2%, wheat gluten, iodised salt, rapeseed oil, sugar, barley malt extract 0.7%, sifted rye flour, yeast, dried sourdough (wheat flour,sour dough culture), emulsifier (vegetable E472e), wheat malt flour, barley malt flour, flour treatment agent (E300). May contain traces of sesame seeds.
GlutenMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.8 g|
|- of which sugars||2 g|