Pumpkin Seed Rye Bread is made of rye flour, sunflower seeds, carrots, pumpkin seeds, barley malt extract and sourdough. The sweet carrots provide a delicious counterpoint to the sourdough and the robust rye flour. The Pumpkin Seed Rye Bread bears both the Nordic Keyhole and Danish Wholegrain symbols.
Baking information: Raw dough
Ensure the products are covered with plastic. Defrost for approx. 240 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 45-60 minutes at 35°C 75% RH or place in a warm area until tripled in size. Heat the oven to 200°C and then decrease the temperature to 160°C. Bake the products for 75 minutes with steam for the first 30 seconds, with the valve closed for the first 15 minutes.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||1000 g|
|Pieces / carton||10|
|Cartons / pallet||32|
|Shelf life||6 months|
|Country of origin||DK|
Water, rye flour 32%, wheat flour, sunflower seeds, wheat gluten, carrots, pumpkin seeds 2%, yeast, dried sour dough (wheat flour, sour dough culture), iodised salt, barley malt extract, stabilisers (E412), dextrose, emulsifier (vegetable E472e), wheat malt flour, rapeseed oil, barley malt flour, flour treatment agent (E300, amylase, xylanse, glukose oxidase). May contain walnuts.
GlutenMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||1.1 g|
|- of which sugars||2.4 g|