Rawdough loaf. Rough portion bread with rye- and wheatflour. Contains healthy seeds such as linn- and sunflowerseeds.
Baking information: Raw dough
Thaw in the fridge under plastic sheeting during the night or at room temperature. Ferment for about 60 minutes. Inlet temperature 220 degrees, bake at 180-200 degrees with 7 second of steam for about 15 minutes.
Storage
Store at -18 ° C or colder.
Carton EAN | 7315060610117 |
Weight / piece | 100 g |
Pieces / carton | 80 |
Cartons / pallet | 56 |
Shelf life | 210 days |
Country of origin | SE |
Ingredients
Ingredients: WHEAT flour, water, syrup, whole WHEAT flour, rolled RYE kernels, whole grain RYE flour, WHEAT gluten, flaxseed, sunflower seeds, RYE flour, yeast, RYE malt , sugar, sourdough powder of RYE, salt, canola oil, dextrose, emulsifier (E472e ), RYE bran, BARLEY malt flour, flour treatment agent (amylase, E300), enzyme (amylase), anti-caking agent (E170), enzyme (xylanase).
Allergens
ContainsGluten wheat Rye
Nutrition information pr. 100 g.
Energy | 1051 kJ |
Kcal | 251 kcal |
Fat | 4 g |
- of which saturates | 1 g |
Carbohydrate | 43 g |
- of which sugars | 6 g |
Fibre | 4 g |
Protein | 9 g |
Salt | 0.49 g |