Cranberry wheat bread with rye sour dough. Stone oven baked.
Baking information: Thaw & Bake
Thaw in room temperature approx. 60 minutes. Bake in 200 °C for 11-13 minutes.
Frozen. Storage at -18°C or colder. Do not refreeze after defrosting. Handle with care. Protect from moisture.
|Weight / piece||350 g|
|Pieces / carton||24|
|Cartons / pallet||16|
|Shelf life||360 days|
|Country of origin||PL|
WHEAT flour, water, dried cranberries 14% (cranberries, sugar), RYE flour, yeast, iodized salt, flour treatment agent (E300). May contain traces of egg, soy, milk, almonds, hazelnuts, walnuts, sesame seeds.
Gluten wheat RyeMay contain trace of:
Egg Soya Milk Nuts Almonds Hazelnuts Walnuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||0.1 g|
|- of which sugars||11 g|