This Sandwich Bun with pumpkin seeds is made from wholegrain wheat flour, sourdough and pumpkin seed flakes. A touch of barley malt extract has also been used to emphasise the dark colour and a small amount of syrup to contrast with the sourdough. This bread has a rustic feel as it is baked in a stone oven. This Sandwich Bun bears the Nordic Keyhole symbol.
Baking information: Bake frozen
Bake directly from frozen for 11 minutes at 190°C (air oven)
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||130 g|
|Pieces / carton||40|
|Cartons / pallet||20|
|Shelf life||12 months|
|Country of origin||DK|
Water, wholemeal wheat flour 28%, wheat flour, pumpkin seeds 10%, wheat fiber, wheat gluten, dried sour dough (fermented wheat flour, salt), barley malt extract, iodised salt, syrup 0,5%, yeast, emulsifier (vegetable E472e), sifted rye flour, wheat malt flour, flour treatment agent (E300), barley malt flour. May contain traces of milk and sesame seeds. .
GlutenMay contain trace of:
Milk Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||1.5 g|
|- of which sugars||2 g|