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 |
