Baking information: Thaw & Bake
Thaw the Muffin dough overnoght in refrigerator. Place the Muffin dough in Muffin-forms with a diameter of 80 mm. Other sizes can also be used. Bake for approx 18 min. in a air oven at 190°C. However, the baking time may vary depending on the size of the Muffin-forms.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||2000 g|
|Pieces / carton||4|
|Cartons / pallet||80|
|Shelf life||9 months. Once defrosted, keep refrigerated and use within 8 days|
|Country of origin||GB|
Water, wheat flour (added calcium, jern, nicotinamid, thiamin), sugar, rapeseed oil, milk chocolate 6% (sugar, whole milk powder, cocoa butter, cocoa mass, emulsifier (E322-soya), natural flavouring), chocolate 6% (sugar, cocoa mass, cocoa butter, emulsifier (E322-soya), natural flavouring), dried egg, modified starch, fat reduced cocoa powder 1,5%, raising agent (E450(i), E500(ii)), whey powder,dried egg white, emulsifier (vegetable E475), salt, flavouring, stabiliser (E415).
Gluten Egg Soya Milk
Nutrition information pr. 100 g.
|- of which saturates||4.3 g|
|- of which sugars||28 g|