These coarse buns are fully formed and can be used as they are – or they can be pressed flat and rolled around sausages as quick sausage rolls. The dough is made of wholegrain wheat flour and wheat flakes which means that the buns bear the Nordic Keyhole symbol.
Baking information: Raw dough
Ensure the products are covered with plastic. Defrost for approx. 75 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 30 minutes at 35°C 75% RH or place in a warm area until tripled in size. Heat the oven to 190°C (air oven) and bake the products for 12 minutes.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||66 g|
|Pieces / carton||130|
|Cartons / pallet||40|
|Shelf life||6 months|
|Country of origin||DK|
Wheat flour, water, wholemeal wheat flour 14%, wheat flakes 11%, rapeseed oil, sugar, yeast, wheat gluten, iodised salt, stabilisers (E412), dextrose, emulsifier (vegetable E472e), wheat malt flour, flour treatment agent (E300, amylase, xylanse). May contain traces of walnuts.
GlutenMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.7 g|
|- of which sugars||5 g|